Preheat oven to 350. Mix all dry ingredients in one bowl. Mix wet into another. You may need to heat the peanut butter a bit if you keep it in the fridge like I do. Combine wet to dry. Line a pan with parchment paper. Bake them in the oven for about 20-25 minutes. Let them cool completely before cutting. I store them in a plastic container separated by parchment paper. They should keep for about two weeks.
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|Serving Size: 1 Serving (61g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 87 (41%)|
|Amt Per Serving||% DV|
|Total Fat 9.6g||13 %|
|Saturated Fat 4.7g||23 %|
|Monounsaturated Fat 2.9g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 16mg||5 %|
|Sodium 58.7mg||2 %|
|Potassium 182.2mg||5 %|
|Total Carbohydrate 28.5g||8 %|
|Dietary Fiber 3.3g||13 %|
|Sugars, other 25.2g|
|Protein 4.5g||6 %|
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Calories per serving: 212
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