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Peanut butter chocolate almond no bake cookies

Drizzle
2SP/2PP each
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Dessert
Servings 32

Ingredients
  

  • 1/2 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
  • 2 1/4 cup oats I use quick oats

Instructions
 

  • In a bowl mix together your peanut butter, nutella, honey, syrup and vanilla.
  • Stir in your oats and almonds, then fold in your chocolate chips.
  • Roll by hand into small balls, it helps to have your hands slightly wet.
  • Chill in fridge for at least 30 minutes. Keep stored in fridge.
  • Makes 32 balls at 2 smart points each (2pp)
  • 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
  • *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.