Bake Peanut Butter Oatmeal Cookie

• 3 cups quick cooking oats

• 8 Tbsp Land o’ Lakes light butter made with canola oil or any light butter will work

• 1 1/4 cup white sugar substitute ( I use Lakanto Classic Monkfruit Sweetener )

• 1/4 cup unsweetened cocoa baking powder – I use HERSHEY’S Natural Unsweetened 100% Hot Cocoa, Baking

• 10 Tbsp Better’n Peanut Butter Peanut Butter or American Dream Nut Butter- any flavor that’s 4-5 PP for 2 Tbsp.

• 1/2 cup unsweetened almond milk or skim milk

• 1 tsp vanilla

• ¼ tsp of salt

Instructions:

1. In your large mixing bowl, combine oats and salt and mix them together. Set aside.

2. Meanwhile, In a saucepan whisk together light butter, unsweetened almond or skim milk, and sugar substitute. Stir until butter melts. Add cocoa powder and continue to stir occasionally as it cooks over medium-high heat.

3. Bring to a boil, and boil for 1 minute. ( this is important-it allows the mixture to set to the right consistency.)

4. Remove from heat and add peanut butter and vanilla. Pour mixture over the oats. Stir until well combined.

5. Spread a sheet of parchment parchment or wax paper on the counter top.

6. Using a small cookie scoop, drop onto the parchment paper. Allow cookies to cool. It can take 10-15 minutes for the cookies to set.

7. Store in an airtight container in the refrigerator for up to 10 days or freeze for up to 1 month.

8. Makes 28 cookies

9. 2 Points® per cookie