Found at: www.diabeteshealth. com
From: Splendid Low-Carbing for Life, Vol. 1, by best
selling cookbook author Jennifer Eloff (www.low-carb. us)
April 2009
Makes 24 cookies
1 cup quick-cooking oats
1 cup unsweetened coconut, finely desiccated
1/4 cup cocoa
10 SPLENDA packets
2 Tbsp whole OR skim milk powder
2 Tbsp unsalted butter
2 Tbsp peanut butter, no sugar or salt added, OR almond butter
1 tsp vanilla extract
1/2 cup Da Vinci Sugar Free Chocolate Syrup, OR
water, 1 SPLENDA packet and chocolate extract to taste
In large bowl, combine oats, coconut, cocoa, SPLENDA and whole or
skim milk powder.
In cereal bowl, microwave butter and peanut butter or almond butter
1 minute. Stir in vanilla extract. Add peanut or almond butter mixture
to dry ingredients. Pour Da Vinci Sugar Free Chocolate Syrup overall, withholding the last two tablespoons (add only if necessary). Stir
well. Line cookie sheets with wax paper. Drop cookie dough by heaping
teaspoons onto wax paper. Flatten with back of spoon. Refrigerate.
Makes 24 cookies
Nutrition per Cookie:
63.9 Calories, 1.3g Protein, 4.7g Fat, 3.1g Carbs
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