No matter which way you chew it, these wheels of steel peanut butter health cookies are quick, healthy, and delicious.
Sweets weren’t something you would often find in my home growing up, but something my mom would make are wheels of steel. I decided to take the classic cookie and make it more my own with these Wheels of Steel Peanut Butter Health Cookies. Feel free to use any dried fruit you have on hand. I happened to have dried cranberries and raisins, but it would taste just as delicious with dried cherries or apricots. I also reduced the amount of brown sugar required and didn’t miss it at all. I must warn you – they are addictive. Bake them at your own risk.
What Makes These Healthy?
While these wheels of steel are still cookies, they are definitely healthier to reach for than your average baked good. And that’s because of a couple of key ingredients:
- Whole wheat flour: much higher in nutritional value than traditional white flour, it has more fiber, protein, and vitamins.
- Wheat germ: a great source of zinc, magnesium, folate, and other vitamins and nutrients.
- Oats: You can use old fashioned, but I prefer to use steel cut oats. They’re low in fat but high in fiber and protein.
- Dried fruit: naturally sweet, but full of vitamins and nutrients.
How to Make Wheels of Steel Peanut Butter Cookies
You’ll start your cookies by creaming your wet ingredients, so put your softened butter in the bowl of a stand mixer.
Then add in the creamy peanut butter.
Followed by the sugars.
Then add the vanilla and milk.
And finish with the egg before turning on your mixer and creaming it all together.
Then you’ll slowly add your dry ingredients, starting with the flour, wheat germ, and dry milk powder.
Followed by the salt, baking powder, and baking soda.
Then stir in steel cut oats.
And finish with your dried fruit. Then chill your cookie dough in the fridge for at least 30 minutes.
Then on a prepared baking sheet, use a cookie scoop to drop your dough in teaspoon size balls. Bake at 350 for about 10 minutes.
Let cookies cool, then serve with milk and enjoy your Wheels of Steel Peanut Butter Health Cookies!
Frequently Asked Questions:
Should you flatten cookies before baking?
Nope! Unless the recipe specifically calls for it, your cookies will spread and flatten naturally in the oven as they bake.
Are oatmeal cookies healthy for you?
Compared to other cookies, oatmeal cookies are much healthier for you as they have magnesium, calcium, iron, and more!
Does melting butter ruin cookies?
Melting the butter won’t ruin your cookies (especially if you chill your dough), but it can affect the texture.
More Healthy Treats
- Pumpkin Oatmeal Breakfast Cookies
- Vegan Chocolate Espresso Mousse
- Chocolate Peanut Butter Energy Balls
- Healthy Oatmeal Chocolate Chip Cookies
- Fruit Salad with Honey Yogurt Dressing
Did you try this recipe and like it? The next time you make it, snap a picture and share it to your socials! Tag @thelemonbowl and #thelemonbowl so we can admire and share your cookies.
If you’re looking for a guilt-free, sweet treat to snack on, then look no further. My Wheels of Steel Peanut Butter Health Cookies will check all your boxes.
No fork required.
Wheels of Steel Peanut Butter Health Cookies
Equipment
Ingredients
- 1 cup whole wheat flour
- ¼ cup toasted wheat germ
- ½ cup dry milk powder
- ½ teaspoon salt
- 1¼ teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup steel cut oats (or old fashioned)
- ½ cup butter
- ½ cup natural peanut butter
- ½ cup brown sugar
- ½ cup sugar
- 1 teaspoon vanilla
- 1 egg
- 3 tablespoons low fat milk
- 1 cup raisins
Instructions
- Pre-heat your oven to 350 degrees and line a baking sheet with parchment paper.
- In the bowl of a stand mixer, cream butter, peanut butter, brown sugar, vanilla, egg, and milk.
- Slowly mix in flour, wheat germ, dry milk, salt, baking powder, and baking soda. Mix well and add oats and raisins.
- Chill dough in the fridge, then drop dough by teaspoon onto prepared cookie sheet.
- Bake at 350 degrees for about 10 minutes. Cool completely before serving.
No flavor! Couldn’t believe it a peanut butter cookie with no flavor. I had doubled the recipe, added 1 c. Raisin and 1 tsp cinnamon.
I still own that cookbook your mother had with this recipe (it’s around 50 years old!). I left the sesame seeds because I love them, but agree they are better with less brown sugar. And I am definitely going to try them with other dried fruit, like cherries! Great recipe.
Omg I remember that cookbook so well!!!!!!!