These cookies are quick, easy, gluten free and a great source of whole grains! The oatmeal provides soluble fiber and good carbohydrates which help keep your blood glucose in check while the peanut butter adds protein. However we cannot forget about the sugar and butter....well this is why these cookies are for dessert! I substituted all the sugar for Splenda, but do not substitute applesauce for the butter - I tried this with half of the recipe and it fatally bombed! However, feel free to be creative and make changes: add craisins, mini-chocolate chips or white chocolate chips, even try adding additional sources of fiber such as All-Bran buds.
Ingredients:
2 cups sugar (1 cup sugar, 1 cup Splenda)
1/4 cup cocoa
1 stick butter
1/2 cup milk
2 tsp vanilla
3 cups quick-cooking oatmeal
1/2 cup peanut butter (crunchy or smooth)
1. Combine sugar, cocoa, butter and milk in a saucepan. Bring to a boil for one full minute stirring continuously. Remove from heat.
2. In a separate bowl, combine oatmeal, peanut butter and vanilla. Stir in the sugar mixture and mix. Let cool for 5 minutes.
3. Drop by spoonful onto wax paper. Let cool for at least 30 minutes and then refrigerate. This is excellent with a glass of milk!
Nutrient Analysis: 36 cookies
Calories: 118
Protein: 4 g
Fat: 5 g
Carbohydrates: 15 g
Fiber: 2 g
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