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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 98.2
  • Total Fat: 6.1 g
  • Cholesterol: 15.4 mg
  • Sodium: 56.0 mg
  • Total Carbs: 8.8 g
  • Dietary Fiber: 1.0 g
  • Protein: 3.7 g

View full nutritional breakdown of Flourless Peanut Butter Oatmeal Cookies calories by ingredient
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Flourless Peanut Butter Oatmeal Cookies

Submitted by: SHINING_ON

Introduction

Peanut butter and oatmeal cookies made without flour. Great if you're gluten-free or watching carbs. Note that you can also replace all sugar with a no-calorie sweetener, but my hubby prefers the taste of half stevia and half sugar. I find that it makes them sweet enough, but you might want more sweetener.

These are a nice high-protein cookie for before exercising or for those days when you really crave sweets.

Note that they can be crumbly if you press them too thin or bake too long.
Peanut butter and oatmeal cookies made without flour. Great if you're gluten-free or watching carbs. Note that you can also replace all sugar with a no-calorie sweetener, but my hubby prefers the taste of half stevia and half sugar. I find that it makes them sweet enough, but you might want more sweetener.

These are a nice high-protein cookie for before exercising or for those days when you really crave sweets.

Note that they can be crumbly if you press them too thin or bake too long.

Number of Servings: 12

Ingredients

    * 1/2 cup of peanut butter (smooth or chunky, your choice)
    * 1 egg, beaten
    * 1 tsp vanilla
    * 4 packets of stevia (or about 1/8 a cup)
    * 1/4 cup of sugar
    * 1/2 cup of uncooked oats



Tips

Foil makes for very quick and easy clean up, and then I use the foil to wrap the leftovers and place in a bag in the fridge. Yummy hot or cold!


Directions

Preheat oven to 350F. Beat egg well, then add sweetener and vanilla. Add peanut butter and stir until smooth. Stir in oats. The consistency should be thick and not terribly sticky. Then, I use a second spoon to "roll" 12 pieces of dough into balls, but you could also use your hands (although they may stick). I place the balls of dough onto a foil lined cookie sheet, and press to about 1/2" thickness with the back of the spoon. Bake for 7-10 minutes (my oven takes 10), or until cookies are firm and not gooey in the middles. Note that the cookies will still be very soft, however. Remove from oven and allow to cool on foil. Serve warm or chilled. I don't let these sit out and refrigerate the leftovers, but you probably could.

Serving Size: Makes 12 2-inch diameter cookies





TAGS:  Desserts |

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