I think I like these better withOUT the cocoa! But they are still “hi-point”. 😦
PB No Bake Cookies
1/3 c. skim milk
1/2 c. honey
1/2 c. packed brown sugar
1/2 c. peanut butter
1/2 c. Splenda
Combine the milk, brown sugar, and honey in a large pot over medium-high heat; bring to a rapid boil for 90 seconds. Stir the salt and peanut butter into the mixture and remove immediately from the heat. Add Splenda and oatmeal quickly and mix to combine. Make sure the texture is thick with a little bit of sauce, but not too much sauce. If needed add extra oatmeal. Drop rounded spoonfuls of the dough 2 inches apart onto aluminum foil or waxed paper; allow to sit 1 to 2 hours before serving.
Yield: 24 cookies. Per cookie= 110 Calories; 3g Fat (27.0% calories from fat); 3g Protein; 18g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 25mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates.