• 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


  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

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By Admin

Welcome! I’m Anosh the owner and founder of Low Carb Diet World. I created this website back in 2013 as a way to save keto-low carb recipes and share them with others.