1/2 cup natural (low sodium) peanut butter*
1 cup Splenda for baking
¼ cup unsweetened cocoa powder
¼ cup canola oil
¼ cup unsalted butter
1 tsp. vanilla extract
1/2 cup fat-free milk
3 cups uncooked quick oats
Mix together in a medium saucepan the natural peanut butter, Splenda, cocoa powder, canola oil, unsalted butter, vanilla extract and FF milk over medium heat. Stir continuously, until completely melted. Bring to a full rolling boil.
Remove from heat and stir in quick oats and mix completely.
Using a teaspoon drop onto wax paper and let cool. Refrigerate for about 3 hours or overnight.
Karen’s Note: My Low Sodium / Healthier No Bake Cookies are best kept in a sealed container in the fridge and served cold with a nice glass of fat free or low fat cold milk, or a cup of hot coffee, hot tea or hot cocoa.
*If you find and use a Natural Peanut Butter that is “crunchy” – be sure to use 3/4 cup, instead of 1/2 cup. On this Healthier No Bake Cookie recipe, the more natural the peanut butter, with no sugar and sodium, the better.
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