No-Bake Peanut Butter Oat Cookies
|3||cups quick-cooking oats (not instant)|
|1/3||cup toasted slivered almonds|
|1/4||cup dried tart cherries, coarsely chopped|
|Pinch of salt|
|1/3||cup Stevia In The Raw® Bakers Bag|
|1/3||cup Sugar In The Raw®|
|2||tablespoons unsweetened Dutch-processed cocoa powder|
|2||tablespoons unsalted butter|
|1/4||cup reduced fat (2%) milk|
|1/3||cup plus 1 tablespoon smooth natural peanut butter|
|1||teaspoon vanilla extract|
In a mixing bowl, combine the oats, almonds, cherries and salt. Set aside.
In a large, heavy saucepan, combine the Stevia In The Raw®, the Sugar In The Raw®, cocoa, butter and milk, and bring to a boil over medium heat, 3 minutes, stirring constantly with a wooden spoon. Add the peanut butter, and vanilla, and cook, stirring, until blended. Off the heat, add the oat mixture and stir until a pliable “dough” forms.
Scooping up 1 tablespoon, roll the dough into a 1-inch ball and place on a baking sheet, spacing 22 balls 2 inches apart. Flatten each ball into a 2-inch cookie. Refrigerate until the cookies are chilled and firm, about 1 hour. Refrigerated in a tightly sealed container, these cookies keep for 3 days. Serve chilled.
Per Serving (2 cookies): 210 calories, 10 g fat (2.5g saturated fat), 26 g carbohydrate, 6 g protein, 4 g dietary fiber, 75 mg sodium.