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.
First, I gathered my ingredients.
I mixed them up.
I scooped a small amount of dough–just a measuring tablespoon full and placed it on my parchment lined cookie sheet.
I saved some extra dough for later. I placed it in a ziplock bag to freeze with the date on it.
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.
I also reserved some of the dough to add some dark chocolate chips to… {Russ always says, “add chocolate chips to this recipe next time.”}….so I beat him to the punch.
I even used a bit of dough to see if it could be used as a tart shell…and yes, it came out great.
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.
If the cookies are mini, they don’t count right?
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. 
Peanut Butter Oat Bran Cookies with Sunflower Seeds and Coconut
Ingredients
- 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.
Instructions
- 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.
Sarah (The Simple Dietitian)
I add chocolate chips to everything too…haha! These cookies sound fabulous. I like the ingredient list and will have to check out that flour. =)
katescarlata
The King Arthur GF flour is great to make popovers too… I think you’ll like that it’s multipurpose.
Beth Warren
You took the recipe right out of my mind! I love this! I’m going to pass along to my clients, can I reference on my blog as well and link back here?
katescarlata
Of course, Beth. I ended up making another batch with a few chocolate chips and created granola bars. The recipe is very versatile….tart crust, cookies or granola bars!
Carrie Z
Made these last night – they’re insanely good. Used Pamela’s Pancake and Baking Mix because that’s what I had and seemed low FODMOP. Ommitted the baking soda and powder because it was already in the mix. Definitely added the chocolate chips. Not sure if it came out exactly as it was supposted to, but yum. Should have made them smaller though because I’m eating too much.:>)
katescarlata
Glad you tried the recipe, Carrie. And I am ALL about adapting recipes to ingredients on hand. The Pamela’s Pancake and Baking Mix looks pretty low FODMAP–it does have some buttermilk but looking at the nutrition facts label–it doesn’t appear to contain too much to be a big issue unless you are very sensitive to lactose. Thanks for leaving a comment!
katescarlata
Glad you tried the recipe Carrie! I am all about adapting recipes to what I have on hand. The Pamela’s mix does have some buttermilk but the lactose content does not appear to be too much based on the nutrition facts so should be fairly low FODMAP unless someone was particularly sensitive to lactose.
Brooke Fiore
Hi! I am new to this blogging thing but I wanted to tell you I love your site! I made these cookies last week and froze some of the dough as you suggested. I baked the second batch last night and all but two disappeared before they were even off the cooling rack! I would say my family approves 🙂
katescarlata
So glad you stopped by Brooke and I hope you enjoyed making and eating the cookies. 🙂 I ALWAYs freeze 1/2 any cookie dough because it generally freezes very well and I love the taste and texture of a fresh baked warm cookie.
Sheila
I just made these, and they are tummy!! Question–did anyone else’s crumble? Mine are good, but they do fall apart a bit. I would love suggestions!
katescarlata
When items are crumbly…it makes me wonder if perhaps you did not add enough peanut butter.
Sheila
Oops…yummy, not tummy
Arletta
The recipe sounds quite yummy. I’m a little confused, though. I read, on more than one site, that coconut is on the list of foods to avoid.
katescarlata
Arietta-up to 1/4 cup shredded coconut allowed. Greater than that amount would have sorbitol amounts in a high FODMAP range.