8 Tbsp Land o’ Lakes light butter made with canola oil or any light butter will work
1 1/4 cup white sugar substitute ( I use Lakanto Classic Monkfruit Sweetener )
1/4 cup unsweetened cocoa baking powder – I use HERSHEY’S Natural Unsweetened 100% Hot Cocoa, Baking
10 Tbsp Better’n Peanut Butter Peanut Butter or American Dream Nut Butter- any flavor that’s 4-5 PP for 2 Tbsp.
1/2 cup unsweetened almond milk or skim milk
1 tsp vanilla
¼ tsp of salt
In your large mixing bowl, combine oats and salt and mix them together. Set aside.
Meanwhile, In a saucepan whisk together light butter, unsweetened almond or skim milk, and sugar substitute. Stir until butter melts. Add cocoa powder and continue to stir occasionally as it cooks over medium-high heat.
Bring to a boil, and boil for 1 minute. ( this is important-it allows the mixture to set to the right consistency.)
Remove from heat and add peanut butter and vanilla. Pour mixture over the oats. Stir until well combined.
Spread a sheet of parchment parchment or wax paper on the counter top.
Using a small cookie scoop, drop onto the parchment paper. Allow cookies to cool. It can take 10-15 minutes for the cookies to set.
Store in an airtight container in the refrigerator for up to 10 days or freeze for up to 1 month.