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1/4 c. fat-free milk 2 Tbsp. unsweetened cocoa powder 2 Tbsp. sugar or artificial sweetener (such as Splenda; I use Splenda baking mix) 1/4 c. reduced-fat peanut butter (creamy or chunky) 1 c. oats (uncooked oatmeal) 2 tsp. olive oil or any oil you have on hand Mix milk, cocoa powder and sugar in a small saucepan over low heat. Bring to a boil, then remove from heat. Add peanut butter and stir into mix until melted. Stir in oatmeal and oil. Drop by 16 tablespoonfuls onto a baking sheet lined with wax paper. Freeze for at LEAST 4 hours. They are better the next day after you make them. Yields 16 cookies (1 point per cookie). Yes, you eat them frozen! Enjoy! This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |