Two - Bite Peanut Butter Caramel Cookies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 48
Ingredients
1 cup natural style, crunchy peanut butter1 cup prepared caramel sauce (I used homemade)1 egg 1 tbsp canola oil1 tbsp vanilla1 1/2 cups flour1 cup oat flour1/3 cup granulated sugar¼ cup xylitol1 tsp baking soda1 tsp baking powder¼ tsp salt¼ cup quick (not instant) oats¼ cup caramel sprinkles (or toffee bits)16 chopped peanut butter cups
Preheat oven to 350 F. Line two baking sheets with parchment paper.
Cream together the peanut butter, caramel and shortening until light and fluffy.
Add the egg and vanilla, mix until well combined.
Add the flours, sugar, xylitol, baking soda, baking powder and salt, mixing until just combined.
Fold in the oats, caramel and peanut butter cups.
Scoop dough with a teaspoon and roll into balls.
Place on the prepared baking sheets and, with wet fingers, flatten slightly.
Bake until lightly golden brown, about 10 minutes.
Cool on the baking sheet for 5 minutes, then transfer to a wire rack and cool completely.
Serving Size: Makes 48 cookies
Number of Servings: 48
Recipe submitted by SparkPeople user JO_JO_BA.
Cream together the peanut butter, caramel and shortening until light and fluffy.
Add the egg and vanilla, mix until well combined.
Add the flours, sugar, xylitol, baking soda, baking powder and salt, mixing until just combined.
Fold in the oats, caramel and peanut butter cups.
Scoop dough with a teaspoon and roll into balls.
Place on the prepared baking sheets and, with wet fingers, flatten slightly.
Bake until lightly golden brown, about 10 minutes.
Cool on the baking sheet for 5 minutes, then transfer to a wire rack and cool completely.
Serving Size: Makes 48 cookies
Number of Servings: 48
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 118.4
- Total Fat: 5.4 g
- Cholesterol: 4.5 mg
- Sodium: 54.1 mg
- Total Carbs: 14.2 g
- Dietary Fiber: 0.8 g
- Protein: 2.9 g
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