Nancy Macklin, RDN
Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a Master of Science in health services administration from the University of Saint Francis. Macklin worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals. Find her on LinkedIn.see more from this author
Making my second batch today!! So good!
These look delicious! I wonder if i could substitute a gluten-free flour such as millet or gluten-free oats? I would even consider potato starch, arrowroot flour, or chick pea flour if you think any of those would help. Thanks!
These are my family’s favorite. They can be adjusted for various nut butters and/or spices so easily. I’ve made them many times and we don’t get tired of them.
Sweet, chewy, moist and satisfying! Will definitely make these again!
do you have nutrition information for all or most of these recipes? thanks
do you have nutrition information for these? thanks!
We hear your feedback for nutritional info, and this is something that we’re discussing for the future. Please stay tuned for updates!
Editor, Forks Over Knives
These were very good! Instead of whole wheat, I used white whole wheat and they came out fine. They are almost what I would have as a breakfast cookie. I hardly tasted the peanut butter. They were sweet enough–I didn’t find them bland, but everyone’s taste is different. Great cookie! I’ll double the batch and freeze them next time as a single batch won’t last a week for me!
Great taste and texture and taste. Good for having company over.
What can be a good substitute instead of wheat flour
oat flour would probably work well!
Carol, if these delicious looking cookies do not work for you because you are following the Esselstyn diet of whole food plant-based eating without nuts, avocados and other plant fats, you might want to make Ann and Jane’s Oatmeal-Maple Cookies in Dr. Esselstyn’s original “Prevent and Reverse Heart Disease” book (page 286 in my paperback copy).
Wow! These cookies are wonderful! I made some changes only because it’s what I had on hand. I used almond butter instead of peanut butter, I used date syrup instead of maple syrup and currants instead of raisins. And the the results were marvelous! Can wait to make them again with with some walnuts and perhaps some dried cherries and maybe some chocolate chips. It’s funny the cookies tasted like there was chocolate in them, maybe it was the date syrup. I got 10 big cookies in total.
Looking forward to enjoying oatmeal cookies. I am on the Esselstyn heart disease reversal diet (no nuts, seeds, avocados or oils) and need to reduce the fat in this recipe. Wondering what I can substitute for the peanut butter?
Well Your World on YouTube has a simple oatmeal cookie that should work for you. They are called Oat Clusters. https://www.youtube.com/watch?v=T9mW2dXllbc
I think some applesauce..maybe?
Amazing! Delicious! The only replacement I made was swapping the raisins with Lily’s sugar free dark chocolate chips. I will definitely make these again and again.
I use tahini instead of peanut butter sometimes. It is a great recipe.
Best of its’ kind! Freezes well too…
Delicious recipe, one of my favorites from FOK! The apple, peanut butter oats and maple syrup are a great combo.
I replaced the maple syrup with another 2 tablespoons of plant milk. I also substitute 1 cup of raisins with 1/3 cup raisins and 1/2 cup chopped walnuts. They turned amazing!
May I recommend golden raisins? They’re so much tastier than those black things in the little boxes from elementary school.
Excellent cookies! I was happily surprised how good these cookies tasted. The combination of apples bananas and oats and cinnamon is delicious.
Our family from young to old loved these delicious cookies, even my husband who usually thinks raisins are “fake” chocolate chips! Moist and chewy they provide that mouth feel we love. I swapped out the whole wheat flour for a gluten free blend and it worked great. This recipe is a keeper.
Which gluten free blend did you prefer for this swap and did you just use a 1:1 swap? Thanks!
The cookies mixed up very easily and baked well. I was, however, disappointed with the recipe because it included several of my favorite ingredients but the cookies were quite bland. It seemed as though there was a good amount of cinnamon, but we couldn’t taste it. Actually, they didn’t taste like much of anything. I may try them again but add even more cinnamon.
A good recipe. I used cut steel oat because I missed that detail. Turned out fine. It’s true that the peanut butter taste surface a bit more than the light apple one. The (big) amount of raisins helps counterpart that. I’ll put more cinnamon next time.
I ALWAYS double the cinnamon in every recipe! ☺️
I went with almond butter because I have a peanut allergy. and I used homemade applesauce instead of bananas because I am on a low potassium diet. These cookies turned out perfectly! The sweetness level is such that it pairs well with tea, coffee, or blended fruit beverages. Thanks for the recipe!
I see that you made changes to fit your needs, but why not five stars. What else did you not like?
How about applesauce and creamy peanut butter? What alterations do I make to thr amount of liquid?
I’m sorry if I missed this, but what is the caloric information??
Nice treat. I used applesauce instead of bananas and because that had more liquid, I reduced the maple syrup to 1 TBL. The amount of peanut butter seemed to overpower the apple flavor. I used choc chips instead of raisins. I’m looking forward to making these again.
Peanut allergies in our home. What can I substitute for the peanut butter?
I would think you could sub Almond Butter.
I Just made the cookies thee are vers tasty. Instead of peanutbutter i used tahini.
Are the oats quick cook , regular ,or steel cut?
Peanut butter—assuming natural?
It says “rolled oats” not steel cut. I’d use just regular rolled oats, not quick.
Is there a substitute for peanut butter? I would like it to be a nut- free recipe if possible.
Tahini or sun butter would be great subs, IMO
This is our go-to cookie base. We change it up with small tweaks, like replacing the raisins with dried cherries and dark chocolate (a family fave).
These cookies tasted amazing! I have gluten and peanut allergies, so I substituted an all purpose gf flour and used almond butter instead. I also added chocolate chips, nuts, dried cherries and cranberries to the raisins. This has become an instant new favorite!
Amazing!! Love it love it from the bottom of my heart ❤️ Thank you Can’t stop eating these cookies
What is the texture of these cookies? Because of added banana, are they soft and cake-like or more of a chewy consistency?
Love these! I used crunchy raw almond butter instead of peanut butter. These will be my go to cookies. Do you think leaving out the maple syrup and adding applesauce will change them too much?
Have yet to prepare this recipe. Typically use the traditional one. Looking forward to baking these.
Can you use nuts instead of yucky raisins?
Try chopped dates.
The raisins add moisture and chewiness to the cookie along with sweetness. If you subbed nuts, then you’d lose the sweet in the cookie. I’d sub a different dried fruit instead, like dried cherries (personal favorite), apricots, figs, etc. You could definitely add any chopped nuts to add a texture and flavor, but it might compete with the peanut butter flavor. If there’s a nut you prefer, maybe turn that into a nut butter and swap it for peanut butter in the recipe, or use a different nut butter altogether. Just some ideas to help.
Don’t yuck my yum please
Don’t be childish.
Attention seeker? You can modify any recipe to your own preference without calling any ingredient “yucky.”
This was really quick and easy to make.
I added some hemp seeds and chia seeds.
Doubled the recipe and made a bit smaller.
Grandkids loved them.
Sarah: for those of us on this blog, we are not here to bash other ppl; it is for sharing recipes. If yucky has a negative connotation to U, just scroll on by.
Pls use your best manners when u reply.
If you add Chia seeds to cookies, do you soak them first?
Perfect post run snack.
Has anyone tried it without nut butter?
If I omit will I need to be replace it with any other ingredient?
Im gf so what would be the best substitute for this recipe, ty
Nic, Thanks! Almond butter with almond flour might be fantastic using chopped almonds. I can see this one recipe working for any dried fruit, nut, nut butter, seeds plus any kind of flour. Wow!
GF oats and I sub the whole wheat for almond flour
You can use GF oats and for the ½ cup whole wheat flour change with 1/2 cup GF oat flour
Delicious chewy cookies. They will be on my permanent rotation. Thankyou.
Could you use almond or coconut flour. Thank you