So I was meeting with a client this morning that mentioned she made some oat bran peanut butter cookies that tasted really great. Hmmmm…oat bran is a great source of soluble fiber which is helpful in lowing blood cholesterol and anything with peanut butter has my name on it…so… since I had about and hour between clients, I buzzed home and started to whip together my version of peanut butter oat bran cookies. I am a bit impulsive like that.
My client used the Hodgson Mill recipe found here. I tweaked it a bit–as I have been known to do.
No need to make a HUGE batch of cookies that I will gobble ALL up at once. Yes, I have been known to do that.
Then I rushed back to my office for my next 3 clients.
I do love that I have an office space just minutes from home.
When I returned home from working I ate about 8 ‘mini’ cookies.
So….if you want to make your cholesterol cringe and enjoy a tasty Peanut-y Glob of Goodness, try this recipe out…Peanut Butter Oat Bran Cookies with Sunflower Seeds and Coconut (and perhaps chocolate chips if you so desire)!
FODMAPs peeps–this is a nice high fiber cookie that I made with gluten free flour. A great low FODMAP GF flour blend is King Arthur Flour gluten free multi-purpose flour as it is free of soy and bean flours.
- 1/2 cup melted butter OR oil of choice (I used melted coconut oil)
- 2/3 cup packed brown sugar
- 1/2 cup all natural peanut butter (Smucker's or Teddie brand)
- 1 egg
- 1 tsp vanilla
- 1 1/2 cup oat bran
- 1 cup whole-wheat pastry flour (I used King Arthur gluten free multi-purpose flour and so should low FODMAP diet peeps)
- 3/4 tsp baking powder
- 1/4 tsp baking soda
- 1/3 cup shelled unsalted sunflower seeds (optional)
- 1/4 cup unsweetened coconut (optional)
- Dark chocolate chips if desired.
- Preheat oven to 350 degrees.
- Prepare cookie sheets with parchment paper.
- In medium bowl, add and blend oil, sugar, peanut butter, egg and vanilla.
- Blend in oat bran and flour. (FODMAP peeps use acceptable gluten free flour blend)
- Add optional ingredients.
- Using measuring tablespoon drop by spoonful about 2 inches apart on cookie sheet.
- Using fork make criss-cross marks on cookie.
- Can also use this batter as a tart crust.
- Bake for 6 minutes and a bit longer if making tart shell. Should be slightly brown on edges.