Diabetic Cooking

Crispy No-Bake Peanut Butter Oat Cookies



  • 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 calories, 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.

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