No Bake Peanut Butter Oatmeal Cookies

• portions: 28 servings
• temps actif: 5 minutes
• temps total: 15 minutes

Ingrédients

3 cups quick cooking oats

8 Tbsp Land o' Lakes light butter made with canola oil or any light butter will work

1 1/4 cup white sugar substitute ( I use Lakanto Classic Monkfruit Sweetener )

1/4 cup unsweetened cocoa baking powder - I use HERSHEY'S Natural Unsweetened 100% Hot Cocoa, Baking

10 Tbsp Better'n Peanut Butter Peanut Butter or American Dream Nut Butter- any flavor that's 4-5 PP for 2 Tbsp.

1/2 cup unsweetened almond milk or skim milk

1 tsp vanilla

¼ tsp of salt

Instructions

In your large mixing bowl, combine oats and salt and mix them together. Set aside.

Meanwhile, In a saucepan whisk together light butter, unsweetened almond or skim milk, and sugar substitute. Stir until butter melts. Add cocoa powder and continue to stir occasionally as it cooks over medium-high heat.

Bring to a boil, and boil for 1 minute. ( this is important-it allows the mixture to set to the right consistency.)

Remove from heat and add peanut butter and vanilla. Pour mixture over the oats. Stir until well combined.

Spread a sheet of parchment parchment or wax paper on the counter top.

Using a small cookie scoop, drop onto the parchment paper. Allow cookies to cool. It can take 10-15 minutes for the cookies to set.

Store in an airtight container in the refrigerator for up to 10 days or freeze for up to 1 month.

Nutrition

• Taille de Portion: 1
• Calories: 82
• Lipides Totaux: 6 g
• Lipides Saturés: 1 g
• Lipides Insaturés: 4 g
• Acides Gras Trans: 0 g
• Cholestérol: 6 mg
• Sodium: 67 mg
• Glucides Totaux: 9 g
• Fibres Diététiques: 2 g
• Sucres Totaux: 0 g
• Protéines: 4 g