Boston University Sargent Choice Nutrition Center

Whole Grain Peanut Butter Chocolate Chip Cookies

1 cup whole-wheat flour
1 ¼ cups quick cooking oats
1 tsp baking soda
1/2 tsp salt
1/2 cup peanut butter
1/2 cup olive or canola oil
3/8 cup granulated sugar
3/8 cup packed brown sugar
1 tsp vanilla extract
2 large eggs
2/3 cup MINI semi-sweet chocolate chips
1 cup chopped nuts


1. Preheat oven to 350 degrees. Combine flour, oats, baking soda and salt in small bowl.  Beat oil, peanut butter, sugars and vanilla extract in large mixing bowl until creamy.

2. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chips and nuts. Drop by rounded teaspoon onto ungreased baking sheet.

3. Bake for 8 – 10 minutes. Cool on baking sheets for 2 minutes; remove to wire racks.

Nutrition Notes

Refined flour is replaced with whole grain wheat flour and whole grain oats.

Salt is reduced by 1/2.

Butter (saturated fat) is replaced with peanut butter (protein and monounsaturated fat) and olive/canola oil (monounsaturated fat)

Sugar is reduced by 1/2.

Chocolate chips are reduced by 2/3.

Be sure to use MINI chocolate chips for greater coverage.

Nutrition Facts (2 Cookies):

Calories: 125
Fat: 8g
Saturated Fat: 2g
Protein: 3g
Carbohydrates: 13g
Fiber: 1g