Chewy Peanut Butter Oat Cookies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
- 1 cup crunchy peanut butter- 3/4 cup Splenda brown sugar blend- 1/2 cup egg substitute (liquid Egg Beaters)- 2 1/2 cups old fashioned rolled oats- 1 tsp baking soda- 1 tsp cinnamon
1) Preheat your oven to 350 degrees.
2) In a medium-large sized bowl, mix the peanut butter and brown sugar blend thoroughly (using an electric mixer if possible). Mix in the egg substitute.
3) Mix in rolled oats, baking soda and cinnamon until all ingredients are mixed well together.
4) Line two baking sheets with aluminum foil or parchment paper. If using aluminum foil, lightly spray with non-stick cooking spray.
5) Roll cookie dough into ~2 inch balls; Press them down and flatten them on the cookie sheet (so they will be about 2-2.5 inches across in diameter).
6) Bake for 10 minutes or until the cookies turn golden brown.
7) Cool on a rack for 10 minutes before eating.
Serving Size: Makes 2 dozen cookies
Number of Servings: 24
Recipe submitted by SparkPeople user ELLGEEBEE.
2) In a medium-large sized bowl, mix the peanut butter and brown sugar blend thoroughly (using an electric mixer if possible). Mix in the egg substitute.
3) Mix in rolled oats, baking soda and cinnamon until all ingredients are mixed well together.
4) Line two baking sheets with aluminum foil or parchment paper. If using aluminum foil, lightly spray with non-stick cooking spray.
5) Roll cookie dough into ~2 inch balls; Press them down and flatten them on the cookie sheet (so they will be about 2-2.5 inches across in diameter).
6) Bake for 10 minutes or until the cookies turn golden brown.
7) Cool on a rack for 10 minutes before eating.
Serving Size: Makes 2 dozen cookies
Number of Servings: 24
Recipe submitted by SparkPeople user ELLGEEBEE.
Nutritional Info Amount Per Serving
- Calories: 126.9
- Total Fat: 6.2 g
- Cholesterol: 0.0 mg
- Sodium: 110.4 mg
- Total Carbs: 14.7 g
- Dietary Fiber: 1.6 g
- Protein: 4.1 g
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