Peanut Butter Oatmeal Cookies
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 195.2
- Total Fat: 36.2 g
- Cholesterol: 0.0 mg
- Sodium: 133.6 mg
- Total Carbs: 9.8 g
- Dietary Fiber: 3.0 g
- Protein: 5.8 g
View full nutritional breakdown of Peanut Butter Oatmeal Cookies calories by ingredient
Introduction
A great way to get your oatmeal at breakfast. Low Carb A great way to get your oatmeal at breakfast. Low CarbNumber of Servings: 12
Ingredients
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1/2 cup crunchy peanut butter (unsalted and unsweetened)
1/2 Cup sucralose (Splenda)
1 teaspoon vanilla
1 Cup rolled oats
1/2 Cup almond meal (Trader Joe's Just Almond Meal)
2 teaspoons ground cinnamon
1/4 teaspoon baking soda
1 Cup pecans, chopped
Directions
Preheat oven to 350°F. Lightly coat two cookie sheets with cooking spray; set aside. In a large bowl, stir together peanut butter, sucralose, and vanilla. In a small bowl, combine oats, almond meal, cinnamon, and baking soda. Stir the oat mixture into the peanut butter mixture until combined. Stir in pecans.
Using a ¼-cup measure, drop mounds of dough 3 inches apart on prepared cookie sheets. With a thin metal or small plastic spatula dipped in water, flatten and spread each mound of dough to a 2¾-inch round, about ½ inch thick.
Bake, one sheet at a time, for 14 to 16 minutes or until browned. Transfer to wire racks to cool completely. Store in an airtight container or resealable plastic bag for up to 3 days or freeze for up to 2 months; thaw before serving.
Number of Servings: 12
Recipe submitted by SparkPeople user FROGPUDDLEFARM.
Using a ¼-cup measure, drop mounds of dough 3 inches apart on prepared cookie sheets. With a thin metal or small plastic spatula dipped in water, flatten and spread each mound of dough to a 2¾-inch round, about ½ inch thick.
Bake, one sheet at a time, for 14 to 16 minutes or until browned. Transfer to wire racks to cool completely. Store in an airtight container or resealable plastic bag for up to 3 days or freeze for up to 2 months; thaw before serving.
Number of Servings: 12
Recipe submitted by SparkPeople user FROGPUDDLEFARM.
Member Ratings For This Recipe
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TOOFATGLEN
