8 Tbsp. PB2 (Powdered Peanut Butter)
1 cup Splenda/sugar blend for baking
¼ cup cocoa powder
¼ cup canola oil
1 tsp. vanilla extract
1/2 cup fat-free milk
¼ cup light butter
3 cups uncooked quick oats
Mix together in a medium saucepan PB2, Splenda/sugar blend, cocoa, canola oil, vanilla extract, FF milk and butter over medium heat. Stir continuously, until completely melted. Bring to a full rolling boil.
Remove from heat and stir in quick oats and mix completely.
Using a teaspoon drop onto wax paper and let cool. Refrigerate for about 3 hours or overnight.
Karen’s Note: These PB2 No Bake Cookies are best served cold with a nice hot cup of coffee, tea or cocoa.