- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 90.6
- Total Fat: 5.6 g
- Cholesterol: 0.1 mg
- Sodium: 46.5 mg
- Total Carbs: 12.2 g
- Dietary Fiber: 1.0 g
- Protein: 1.3 g
Crispy No-Bake Peanut Butter Oat cookiesSubmitted by: CONNIE462
IntroductionThis recipe has been modified from the July/Aug 2009 Diabetic cooking magazine.
I use PB2. Can use real peanut butter but would add more fat grams and calories This recipe has been modified from the July/Aug 2009 Diabetic cooking magazine.
I use PB2. Can use real peanut butter but would add more fat grams and calories
1 cup brown sugar granulated substitute. I used Splenda
2 Tabs margarine
1/2 cup skim milk
6 Tabs PB2 or (peanut butter)
3 Tabs water to reconstitute the PB2. Do not use if you use real peanut butter
3/4 vanilla extract
1 cup old-fashioned oats
1 cup crisp rice cereal
2. Remove from heat and stir in vanilla and oats. let set one minute and add crisp rice cereal.
3. Drop full tablespoons of dough onto baking sheet lined with parchment paper. Refrigerate for at least 20 minutes, or until firm
Serving Size: Makes 24 cookies (2 cookies per serving)
Number of Servings: 12
Recipe submitted by SparkPeople user CONNIE462.