When I was a nanny I made “No Bake Chocolate Peanut Butter Cookies” all of the time! They were so easy to make that they were the perfect treat to make with kids! The best part is, we didn’t have to ‘wait’ for these cookies to bake and cool…You simply pop them in the freezer for a quick ’set up’ time and they are ready to enjoy!
I re-created these chocolatey delights using a banana and a few other ’substitutes’ so that these cookies are healthier than the traditional no-bake cookies without losing any of the taste! Enjoy!
Ingredients:
- 1/2 cup peanut butter (crunchy or creamy)
- ½ banana, mashed
- 1 1/2 cups sugar substitute (I used Splenda)
- ½ cup low fat milk
- 4 tablespoons cocoa powder
- 3 cups quick-cooking oats
- 1/8 tsp salt
Method:
- Put mashed banana and peanut butter together in a large skillet and cook over medium-low heat, stirring until peanut butter and banana are combined.
- Once the peanut butter is melted, take the skillet off the heat and add the rest of the ingredients, stirring until everything is well combined.
- Drop cookie dough (about 1/8th cup per cookie) on a baking sheet lined with wax or parchment paper (or foil sprayed with cooking spray), patting cookies into desired shape. Place baking sheet in fridge or freezer until cookies are set. Store in the fridge or freezer for later enjoyment!
Enjoy! Love Katie
Servings: 2 dozen cookies
Calories: 75 calories each
Weight Watchers Points Plus Value: 3
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This post was written by Katie Farrell, the creator of Dashing Dish. Want to share Dashing Dish recipes with your friends and family? Click the ‘like’ or tweet button to the right and spread the love! Thanks so much and God Bless!
