Skinny No-Bake Cookies
Christmas is right around the corner and I know a lot of you will be busy baking sweet Holiday treats in the weeks to come. My mom is one of them; she bakes enough cookies for a small army and gives them all away as gifts. My older daughter loves to bake, a tradition she shared with grandma since she was very little.
Me, I always preferred cooking to baking. Baking is so precise where cooking is easier to improvise. Which is why I love these cookies… no baking required!
They are pretty addicting and quite filling too. Oh, did I mention they are gluten-free (if you use gluten free oats) and egg-less? I even had a few of these for breakfast! Milk, oatmeal, peanut butter… why not?
Last year was the first time I heard of no-bake cookies. Someone had sent me their recipe and asked me to lighten them up. This year, once again someone asked me to lighten these up, so after a few attempts to get them just right, we finally had success!
To lighten these up I used Better’n Peanut Butter which you can find at Target, health food stores, Amazon, or even Trader Joe’s. Some supermarket’s even carry them. Yes, you could use light peanut butter instead, but the fat content is higher and honestly, I liked them better with the Better ‘n Peanut Butter!
You can roll them in powdered sugar or cocoa just before serving, or leave them as is. Keep them refrigerated if you don’t plan on eating them right away.
Skinny No-Bake Cookies
Servings: 20 • Size: 2 cookies, 1 tbsp each • Points +: 3 pts • Smart Points: 4
Calories: 105.9 • Fat: 2.3 g • Carbs: 18.8 • Fiber: 2.3 • Protein: 3.1 g • Sugar: 7.9
Sodium: 12.2 mg
- 2/3 cup sugar
- 1/2 cup unsweetened cocoa
- 2 tbsp Smart Balance Light butter
- 1/2 cup fat free milk
- 2 1/2 cups quick oats (for gluten free, use gluten free oats)
- 3/4 cup Better’n Peanut Butter
- 1 tsp vanilla
- powdered sugar, cocoa powder (optional)
Combine the first 4 ingredients (sugar through milk) and boil in a small sauce pan for 2 minutes.
Remove from heat and mix in oatmeal, Better n’ Peanut Butter and vanilla.
Drop by tablespoons onto a wax paper or roll into balls with slightly moist hands and refrigerate overnight.
The next day you can roll them in powdered sugar or cocoa powder if desired. Keep refrigerated if storing for several days.
Makes 40 cookies.