- 1/2 cup sugar substitute*
- 1/2 cup dark brown sugar (not packed)
- 6 tablespoons peanut butter
- 1/4 cup low-fat (1%) milk
- 2 tablespoons margarine
- 3/4 teaspoon vanilla
- 1 cup old-fashioned oats
- 1 cup crisp rice cereal
Whisk sugar substitute, brown sugar, peanut butter, milk, and margarine in large saucepan. Bring to a boil over medium-high heat; boil 1 minute.
Remove from heat. Stir in vanilla and oats; let stand 1 minute. Stir in rice cereal.
Drop mixture by tablespoons onto baking sheet lined with parchment paper. Refrigerate 20 minutes or until firm.
*This recipe was tested using sucralose-based sugar substitute.
Yield: 24 cookies. Serving size: 2 cookies.
Nutrition Facts Per Serving:
Calories: 134, Carbohydrates: 18 g, Protein: 3 g, Fat: 6 g, Saturated Fat: 1 g, Cholesterol: 1 mg, Sodium: 81 mg, Fiber: 1 g
Exchanges per serving: 1 Bread/Starch, 1 Fat.
Copyright Diabetic Cooking.