Crispy No-Bake Peanut Butter Oat cookies


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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 90.6
  • Total Fat: 5.6 g
  • Cholesterol: 0.1 mg
  • Sodium: 46.5 mg
  • Total Carbs: 12.2 g
  • Dietary Fiber: 1.0 g
  • Protein: 1.3 g

View full nutritional breakdown of Crispy No-Bake Peanut Butter Oat cookies calories by ingredient
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Introduction

This recipe has been modified from the July/Aug 2009 Diabetic cooking magazine.
I use PB2. Can use real peanut butter but would add more fat grams and calories
This recipe has been modified from the July/Aug 2009 Diabetic cooking magazine.
I use PB2. Can use real peanut butter but would add more fat grams and calories

Number of Servings: 12

Ingredients

    1 cup brown sugar granulated substitute. I used Splenda
    2 Tabs margarine
    1/2 cup skim milk
    6 Tabs PB2 or (peanut butter)
    3 Tabs water to reconstitute the PB2. Do not use if you use real peanut butter
    3/4 vanilla extract
    1 cup old-fashioned oats
    1 cup crisp rice cereal

Directions

1. Heat small saucepan over medium heat. Whisk together brown sugar, margarine, milk and peanut butter; boil for 1 minute.
2. Remove from heat and stir in vanilla and oats. let set one minute and add crisp rice cereal.
3. Drop full tablespoons of dough onto baking sheet lined with parchment paper. Refrigerate for at least 20 minutes, or until firm

Serving Size: Makes 24 cookies (2 cookies per serving)

Number of Servings: 12

Recipe submitted by SparkPeople user CONNIE462.

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