In less than 25 minutes, you can be biting into these warm, gooey Healthier Peanut Butter Granola Cookie Wedges that are filled with oats, peanut butter, and a sprinkling of chocolate!
Last week I shared with you one of our favorite healthier peanut butter bars. More like a snack bar or breakfast bar and less like a dessert cake, those bars are great when you aren’t looking for anything with chocolate in it. But sometimes you want chocolate. Even better if peanut butter is involved.
So, I made a giant cookie that can satisfy your chocolate cookie craving without taking up your precious time or without eating lots of refined sugars and fats! White whole wheat flour, oats, honey, and an egg white make this delicious cookie lighter than your average cookies.
And it really is super easy. You don’t even need a mixer. Just whisk together the wet ingredients, whisk together the dry ingredients and stir the two together. Mix in the nuts and chocolate, press the dough into a pie plate, and bake!
Then try hard to wait until the cookie has cooled enough so you don’t burn your mouth! Pressing cookie dough into a pie plate and baking it is one of the best things I have done. The result is a thick, soft and chewy cookie that you can cut into big pieces! Or you can just grab a fork and dig in. No judging here!
- ¼ C honey
- ¼ C no-stir natural creamy peanut butter
- 2 tbsp olive or canola oil
- 1 large egg white
- ½ tsp vanilla extract
- ¾ C white whole wheat (or all-purpose) flour
- ½ C quick oats
- 2 tbsp brown sugar
- ¼ tsp baking soda
- ¼ tsp salt
- 2 tbsp chopped pecans
- 2 tbsp chopped almonds
- 2 tbsp semi-sweet chocolate chips
- 2 tbsp mini M&M's
- Preheat oven to 350. Lightly spray a 9 inch pie plate with non-stick cooking spray.
- In a small bowl, whisk together honey, peanut butter, oil, egg white, and vanilla extract.
- In a large bowl, whisk together flour, oats, brown sugar, baking soda, and salt. Add wet ingredients to dry ingredients and stir until combined. Stir in pecans, almonds, chocolate chips, and M&Ms.
- Spread batter into the bottom of prepared pie plate.
- Bake for 12-15 minutes or until cookie turns golden brown.
Liz says
I love how you gave these a healthy twist. Now I won’t feel bad having an extra big wedge!!!
nicole taggart says
the peanut butter and granola in the cookie wedges… yum!!!!!
Janet says
Do you think I could use a whole egg instead of the egg white? Looks delicious! Thank you.
Jessica@A Kitchen Addiction says
Yes, you can use the whole egg. Hope you like it! 🙂
marcie says
I love skillet cookies and cookie cakes, because the thicker the cookie the better in my opinion! This healthier version is a great option and sounds like it would make a great snack as well!
Kristen Chidsey says
I adore your healthier twist and this flavor combo! Can’t wait to try!
Maria says
Such a cute snack! I love this for after-school snacks to have for kids. 🙂
Taylor Kiser says
Love this lightened up version! It looks like it’s quick and easy too!
Trish - Mom On Timeout says
These look absolutely amazing! Hard to believe they’re a healthier version!
fabiola@notjustbaked says
Love this! Making it for my cookie monster husband!
Lane & holly @ With Two Spoons says
These look amazing! Can’t wait to try them!
Maria says
What a cute idea!! As a kid, i hated frosting (I was a weird kid), so I was always intrigued by the giant cookie “cakes” (it was the 90s, folks). But my mom always insisted on baking me a cake (because she was a good mom), but this brought back so many memories!! I haven’t seen one of this giant cookies in years!! So fun:)
Kelly says
Love this healthier version! These look amazing!!
Megan @ MegUnprocessed says
Such a fun idea!
DessertForTwo says
I want to make this today!
cakespy says
Healthy or no, I feel compelled to press my face into a plate of these delicious wedges!! Awesome! And happy 🙂
Gayle @ Pumpkin 'N Spice says
How fun are these cookie wedges?! I love that they’re on the healthier side and filled with peanut butter, too. My kind of treat!
Denise says
we use peanut butter that needs to be stirred originally. will this type not work in this recipe?
Jessica@A Kitchen Addiction says
The texture will be a bit different and the dough can be dryer (depending on the brand of pb) because of how it incorporates into the the rest of the ingredients. You can give it a try, just know that you may need to add a bit more moisture and the texture might look slightly different from what’s pictured. It’s hard to give consistent instructions using the peanut butter that needs to be stirred, because of how much it can change from brand to brand. That’s why I usually call for the no-stir kind in my recipes.