Chocolate Pudding Cookies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 c. Insant Oatmeal, dry1 c. Soy Slender Vanilla Milk3 Tbsp Corn Starch1 Egg2 Tbsp Cocoa Powder, Unsweetened3 Tbsp Peanut Butter10 Splenda Packets
1. In a small/medium sauce pan, bring most of the soy milk to a boil. Reserve about 2 oz.
2. In the remaining 2 oz. of the soy milk, mix in the corn starch.
3. When boiling, add in the milk/corn starch mix. Stir continuously until thick (about 1 minute). Remove from heat.
4. Add in the peanut butter and coconut oil. Mix until everything is melted and mixed in well.
5. In a bowl, mix together the oatmeal, cocoa powder and Splenda. Mix in the egg.
6. Mix in the hot ingredients that are in the sauce pan.
7. In a greased whoopie pie pan, drop batter. This mix should evenly fill all 12 spaces.
8. Cook on 425 for 15 minutes.
9. Cool cookies on a cooling rack.
Serving Size: Makes 12 cookies
Number of Servings: 12
Recipe submitted by SparkPeople user SIMPLELIFE81.
2. In the remaining 2 oz. of the soy milk, mix in the corn starch.
3. When boiling, add in the milk/corn starch mix. Stir continuously until thick (about 1 minute). Remove from heat.
4. Add in the peanut butter and coconut oil. Mix until everything is melted and mixed in well.
5. In a bowl, mix together the oatmeal, cocoa powder and Splenda. Mix in the egg.
6. Mix in the hot ingredients that are in the sauce pan.
7. In a greased whoopie pie pan, drop batter. This mix should evenly fill all 12 spaces.
8. Cook on 425 for 15 minutes.
9. Cool cookies on a cooling rack.
Serving Size: Makes 12 cookies
Number of Servings: 12
Recipe submitted by SparkPeople user SIMPLELIFE81.
Nutritional Info Amount Per Serving
- Calories: 70.2
- Total Fat: 3.3 g
- Cholesterol: 15.5 mg
- Sodium: 35.3 mg
- Total Carbs: 9.5 g
- Dietary Fiber: 1.5 g
- Protein: 3.1 g