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Peanut butter chocolate almond no bake cookies

November 10, 2016

I was really craving some no bake cookies and on top of that peanut butter!! I love having no bakes in the fridge to have on hand for those snack attacks, and those moments when all I really want to do is stuff a tablespoon of peanut butter in my mouth.. we have all been there right 😉 These cookies are really easy to whip up and they store great in the fridge, you can play around with ingredients and add all sorts of yummy things in there. These peanut butter chocolate almond no bakes are just 2 smart points each and sure are tasty!

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Peanut butter chocolate almond no bake cookies
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 32
 
2SP/2PP each
Ingredients
  • ½ cup Kraft light peanut butter (in the U.S you can try using the Jiff whips or similar)
  • 2 Tbsp nutella
  • 2 Tbsp honey
  • 2 Tbsp sugar free syrup (see picture below for what I used)
  • 1 tsp vanilla
  • 2 Tbsp chopped almonds
  • 2 Tbsp mini chocolate chips
  • 2¼ cup oats (I use quick oats)
Instructions
  1. In a bowl mix together your peanut butter, nutella, honey, syrup and vanilla.
  2. Stir in your oats and almonds, then fold in your chocolate chips.
  3. Roll by hand into small balls, it helps to have your hands slightly wet.
  4. Chill in fridge for at least 30 minutes. Keep stored in fridge.
  5. Makes 32 balls at 2 smart points each (2pp)
  6. Nutritional info per cookie.. Calories 58..Fat 2.7g..Sat fat 0.6g.. Carbs 7.9g...Fiber 0.9g..Sugar 2.9g..Protein 1.6g
  7. *Please note, if curious about substituting peanut butter for PB2, I imagine you can but in wet form, I am not sure what the point count would be, I do not use PB2.

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10 Comments

  • Reply Libby January 7, 2017 at 9:29 pm

    When you say make small balls can you tell me a measurement? Like is it a tablespoon? Maybe less? I got all the stuff to make these and I just want to make sure I know what size to make them. Thanks!

    • Drizzle
      Reply Drizzle January 9, 2017 at 5:14 pm

      Yeah maybe about a Tbsp, you’ll know based of the yield it makes

  • Reply Corinna April 25, 2017 at 12:06 pm

    Found them a bit dry

    • Drizzle
      Reply Drizzle April 28, 2017 at 4:58 pm

      Sorry to hear that 🙁 you could add a little more wet ingredient maybe?

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  • Reply Rachel August 23, 2017 at 9:48 pm

    Oh my , these look delicious!!

  • Reply Sarah Stepek September 2, 2017 at 10:04 pm

    How long will they story in the fridge?
    In an air tight container I assume?

    • Drizzle
      Reply Drizzle September 6, 2017 at 5:12 pm

      They should store for up to 5 days, yes air tight is best

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