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Ingredients
US|METRIC
20 SERVINGS
- 1 cup oatmeal
- 1 cup peanut butter
- 1 cup sugar substitute (splenda)
- 1 Tbsp. vanilla extract
- 1 egg
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NutritionView More
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100Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories100Calories from Fat60 |
% DAILY VALUE |
Total Fat7g11% |
Saturated Fat1.5g8% |
Trans Fat |
Cholesterol10mg3% |
Sodium75mg3% |
Potassium105mg3% |
Protein4g |
Calories from Fat60 |
% DAILY VALUE |
Total Carbohydrate5g2% |
Dietary Fiber1g4% |
Sugars1g |
Vitamin A4% |
Vitamin C |
Calcium2% |
Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(13)
David MacKay 2 months ago
Used store brand crunchy peanut butter and, like others, only half cup of sweetner. Once baked, chose to freeze. They can be eaten frozen - and likely crumble less than at room temp. Recipe made 16 cookies.
Patricia Nutter Carlisle 3 years ago
They took a little longer to back than the time recommended, Husband loved them so it’s something I’ll be making often
Sabrina 4 years ago
They taste good but too crumbly so I had to make them into balls instead, I used 3/4 cup of coconut sugar as well with chocolate chips and natural peanut butter. I would make again.
Hollie 4 years ago
The cookies tasted great at first, but they left a strong artificial sugary aftertaste that lingered for a while. I would definitely cut back on the sugar. A whole cup is probably overkill.
Celia Marc Preusse 6 years ago
It was a bit grainy with the full cup of sugar. A finer grained sugar may work better
Tammy Huang 7 years ago
I used instant oatmeal since I don't have regular ones. They taste OK, not too bad.
Kathy B. 7 years ago
Well, I hit the pan on the stove , when taking out of the oven and they all fell onto the floor in a big pile of crumbles🙀I put the extra olive oil in , still crumbly. Tasted good though