This week’s Recipe Thursday comes with some added perks. Not only will you get an extra variation on this recipe, there’s also a giveaway attached!
Today’s recipe was inspired by the fudge oatmeal cookies my other always made when we were kids, but which used granulated sugar and more butter than I even want to admit. These don’t turn out with quite the same flavor or texture as my mother’s and didn’t get firm on their own (which is why they ended up as freezer cookies), but the chocolate flavor is incredibly rich. They’re delicious straight from the freezer or cut into chunks and eaten over ice cream!
1/2 c. Almond Breeze Original Unsweetened almond milk (original unsweetened)
4 Tbsp. Hershey’s Unsweetened Cocoa Powder
4 Tbsp. raw agave nectar
1/2 c. Quaker Quick Oats
2 1/2 Tbsp. Wild Harvest Organic Creamy Peanut Butter
1/4 tsp. vanilla
Combine almond milk, cocoa, and agave nectar until combined (some pockets of cocoa powder are fine because they’ll melt together over heat). Bring mixture to a rolling boil for 2 minutes, stirring occasionally. Remove from heat and add quick oats, peanut butter, and vanilla. Drop spoonfuls onto wax paper.
Around this point you’ll want to eat the whole batch and what you’d get is basically brownie dough bites. I won’t judge you if you just eat it. If, however, you want to continue on to the “cookie” realm, flatten out and place in freezer or refrigerator until firm. Store in an airtight container in freezer.
That’s it! As written, this recipe will make approximately 9 small-medium cookies at fewer than 100 calories each. Of course that will be different based on the brands you use. For an even lighter version, try this variation. Using 2.5 Tbsp. of reconstituted PB2 powdered peanut butter is a great way to cut calories and fat!
You all know how much I love PB2 from Bell Plantation. That is, you know it if you read my review. Since I wrote that review, I’ve used it in a variety of dishes from breakfasts to desserts to entrees, including Pad Thai, in protein shakes, and now in these cookies! The 2.5 tablespoons of Wild Harvest organic peanut butter used in the original version of this recipe has just over 260 calories. The same 2.5 tablespoons of PB2 contains 56 calories! That’s because PB2, which is powdered peanut butter, is made by pressing out the oil in the peanuts used to make it. It is all natural with no artificial flavors,sweeteners, or preservatives and it’s delicious! While it may not be for everyone and I realize that many of us want to keep the oils and extra fats in peanut butter because of their role in a healthy diet, those who are looking to cut fat and calories may particularly benefit from using PB2.
To help you decide if PB2 is for you, Bell Plantation has agreed to join me in a giveaway! One lucky reader will receive a 4-pack combo that includes 2 jars of of original PB2 and 2 jars of Chocolate PB2 as well as a 6-oz. bag of of PB Thin crackers. There are lots of options for entering, so click the link below and let’s get started! You’ll have until 12:01am on Tuesday (or all day Friday, Saturday, Sunday, and Monday) to enter and I will announce the winner on Tuesday.