Peanut Butter Cookies with Oats and Flax - thrive360
Using ground flaxseed in these Peanut Butter Cookies with Oats and Flax will releases the natural omega-3 fats and lignans.
Peanut Butter Cookies, Oats, ground flaxseed, regulate your hormones, breast cancer, prostate cancer, Flaxseed, fibre, blood cholesterol
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peanut butter cookie with oats and flax

Peanut Butter Cookies with Oats and Flax

I love love love peanut butter! My love affair with peanut butter started in grade four in Nairobi, Kenya when my mom bought our first jar. Peanut butter sandwiches made the best school lunches.

A cookie made with peanut butter is very hard to pass up. Using ground flaxseed releases the natural omega-3 fats and lignans (plant antioxidants that can help regulate your hormones and reduce your risk of breast and prostate cancer). In fact, flax has an official health claim associated with it. Flaxseed is high in fibre, especially the soluble kind that can lower your blood cholesterol levels.

I’ve modified this recipe from the website by swapping half the butter for canola oil. Canola is Canada’s homegrown oil and contains heart-healthy fats. I’ve also swapped out the oat flour (most people won’t take the time to make their own, but feel free to do so) and bumped up the flax amount.

(Picture credit:


Peanut Butter Cookies with Oats and Flax

Yield: Makes approx. 48 cookies


  • 1 1/2 cups natural peanut butter
  • ¼ cup butter, softened
  • ¼ cup canola oil
  • 1/2 cup lightly packed brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla
  • 1 1/2 cups all-purpose flour
  • 1/2 cup ground flaxseed
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup rolled oats (not instant)
  • 1/3 cup chopped roasted peanuts


  1. Preheat oven to 375° F (190° C) and place rack in centre of oven.
  2. In a large bowl, mix peanut butter, butter, canola oil, brown sugar, and granulated sugar until light and fluffy. Add egg and vanilla.
  3. In a small bowl, combine flour, ground flaxseed, baking soda and salt. Stir and blend into creamed mixture. Add oats and peanuts. Combine until all ingredients hold together to form a dough.
  4. Scoop dough using 1 Tbsp measure, slightly rounded on top. Press and squeeze dough in palm of your hand to form into 1 1/2 inch (3.5 cm) balls. Place 2 inches (5 cm) apart on baking sheet lined with parchment paper. Flatten cookies with the back of a fork, making a crisscross pattern.
  5. Bake 10 minutes or until golden brown. Let cool 5 minutes on baking sheet. Remove cookies to cooling rack.


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