No Bake Protein PB2 Chocolate Oatmeal Cookies - makes 20
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
1 serving Shakeology, Chocolate 1 Scoop (42g) 4 tbsp Cocoa Powder, Hershey's Natural Unsweetened (unlisted nutrients estimated from USDA website) 10 tbsp Bell Plantation PB2 .5 cup Silk Almond Milk Vanilla - Serving 1 Cup (240 mL) - 4 Servings per container 96 tsp Splenda 1 tsp Vanilla Extract 3.5 cup Quaker Oats Quick 1-Minute - Serving 1/2c dry (40g) - Servings/Container 13 8 tbsp LouAna Coconut Oil (Solid) - Serving 1 TBSP (14g) - servings/container 60
::INGREDIENTS::
3 1/2 cups of quick oats, not instant;
10 TBSP powdered peanut butter mixed with 5 TBSP water (i.e. PB2);
1 scoop of chocolate protein powder (i.e. Shakeology);
1/2 cup Vanilla almond milk (i.e. Silk);
1/2 cup coconut oil, liquified;
2 cups of granulated 1:1 sugar substitute (i.e. Splenda);
1/2 tsp salt;
1 tsp vanilla extract
::INSTRUCTIONS::
1. Measure out the oats into a bowl and set aside.
2. Place a piece of wax paper on the counter for the cookies once cooked.
3. In a large sauce pan, combine coconut oil, peanut butter, almond milk, sugar substitute, cocoa powder, salt, and protein powder.
4. Turn heat on medium (no higher) and stir consistently until it comes to a rolling boil.
5. Set the timer for 4 minutes and continually stir, making sure to scrap the sides and bottom regularly.
6. Once the timer has gone off, remove from heat and add the vanilla. This will cause the mixture to boil. Stir it in quickly.
7. Add the oats and make sure they are all coated. Tip: use clean hands and mix using your hands.
8. Scoop onto wax paper and working quickly, flatten into a 1/2" tall sheet of cookie goodness.
9. Cut with a 2" diameter biscuit/cookie cutter and set aside each cut cookie to cool. Ball excess mix together, flatten and repeat until all of the mixture has been cut.
10. Let cool before eating.
Should make about 20 cookies.
Serving Size: Makes 20 (2" diameter, .5" tall) cookies
Number of Servings: 20
Recipe submitted by SparkPeople user KIRSTYRE.
3 1/2 cups of quick oats, not instant;
10 TBSP powdered peanut butter mixed with 5 TBSP water (i.e. PB2);
1 scoop of chocolate protein powder (i.e. Shakeology);
1/2 cup Vanilla almond milk (i.e. Silk);
1/2 cup coconut oil, liquified;
2 cups of granulated 1:1 sugar substitute (i.e. Splenda);
1/2 tsp salt;
1 tsp vanilla extract
::INSTRUCTIONS::
1. Measure out the oats into a bowl and set aside.
2. Place a piece of wax paper on the counter for the cookies once cooked.
3. In a large sauce pan, combine coconut oil, peanut butter, almond milk, sugar substitute, cocoa powder, salt, and protein powder.
4. Turn heat on medium (no higher) and stir consistently until it comes to a rolling boil.
5. Set the timer for 4 minutes and continually stir, making sure to scrap the sides and bottom regularly.
6. Once the timer has gone off, remove from heat and add the vanilla. This will cause the mixture to boil. Stir it in quickly.
7. Add the oats and make sure they are all coated. Tip: use clean hands and mix using your hands.
8. Scoop onto wax paper and working quickly, flatten into a 1/2" tall sheet of cookie goodness.
9. Cut with a 2" diameter biscuit/cookie cutter and set aside each cut cookie to cool. Ball excess mix together, flatten and repeat until all of the mixture has been cut.
10. Let cool before eating.
Should make about 20 cookies.
Serving Size: Makes 20 (2" diameter, .5" tall) cookies
Number of Servings: 20
Recipe submitted by SparkPeople user KIRSTYRE.
Nutritional Info Amount Per Serving
- Calories: 124.6
- Total Fat: 7.3 g
- Cholesterol: 0.0 mg
- Sodium: 35.0 mg
- Total Carbs: 15.5 g
- Dietary Fiber: 2.4 g
- Protein: 4.1 g
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