We tried it with almond milk....yum! The creaminess of the chocolate and peanut butter blends well with the almond milk and oats.
We also used regular kitchen spoons to make 48 small to medium sized cookies. This makes a cookie (or two) fit in my 15 carb diabetic guidelines.
1. Bring first 4 ingredient to full boil for 2 minutes
2. ADD peanut butter and stir to melt it while removing it from the heat
3. ADD vanilla
4. ADD oatmeal
5. Drop onto wax paper
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (16g)|
|Recipe Makes: 48 Servings|
|Calories from Fat: 24 (35%)|
|Amt Per Serving||% DV|
|Total Fat 2.7g||4 %|
|Saturated Fat 1.4g||7 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 5.1mg||2 %|
|Sodium 21.4mg||1 %|
|Potassium 34.3mg||1 %|
|Total Carbohydrate 10.3g||3 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 9.7g|
|Protein 1.1g||2 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 68
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