- ½ cup stevia
- ½ cup sugar
- ⅓ cup unsweetened almond milk
- 2 tablespoons light butter
- 2 tablespoons HERSHEY’S® Cocoa Natural Unsweetened
- 1 teaspoon vanilla
- ⅛ teaspoon salt
- ¼ cup natural peanut butter
- 1 scoop chocolate protein powder
- 2 cups quick cooking oats
Directions
1 Line a cookie sheet with wax paper and set aside.
2 In a large saucepan, over low heat, add sugars, almond milk, butter, cocoa powder, vanilla and salt. Whisk until butter has melted and the mixture is smooth with no chunks.
3 Add peanut butter and protein powder— mix until peanut butter is melted.
4 Remove mixture from heat and gently fold in oats.
5 Using a tablespoon, spoon even-sized drops of batter onto the cookie sheet. Gently use the back of a spoon to flatten.
6 Place in fridge and allow cookies to chill for 20-30 minutes before serving.
7 Store in an airtight container in fridge.
Nutrition Information
Per Serving: 2 cookies
Calories: 143
Calories from fat: 28
Fat: 3g
Saturated Fat: 0g
Cholesterol: 1mg
Sodium: 84mg
Carbohydrates: 24g
Fiber: 2g
Sugar: 11g
Protein: 5g
SmartPoints value : 5
