1 cup quick-cooking oats (250 mL)
1 cup unsweetened coconut, (250 mL)
1/4 cup cocoa (50 mL)
Sugar substitute to equal 1/2 cup sugar (125 mL)
2 tbsp whole OR skim milk (25 mL)
2 tbsp unsalted butter (25 mL)
2 tbsp peanut butter, no sugar or (25 mL)
salt added, OR almond butter
1/2 cup Da Vinci® Sugar Free Chocolate syrup, OR (125 mL)
chocolate extract (optional), water and more sweetener to taste)
1 tsp vanilla extract (5 mL)
In large bowl, combine oats, coconut, cocoa, sugar substitute and whole or skim milk powder.
In cereal bowl, microwave butter and peanut butter or almond butter 1 minute. Stir in Da Vinci® Sugar Free Chocolate Syrup, OR chocolate (extract), water and sweetener, and vanilla extract.
Add peanut or almond butter mixture to dry ingredients, stirring until well combined.
Line cookie sheets with wax paper. Drop cookie dough by tablespoonfuls onto wax paper. Flatten with back of spoon. Refrigerate.
Nutritional Analysis: 24 cookies, 1 cookie:
52.1 calories; 1.1 g protein; 3.6 g fat; 2.6 g carbs