Ingredients (Lowest-Point Version)
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Dry Ingredients
- 1 ½ cups quick oats (you can use old-fashioned for chewy texture)
- 2 tbsp unsweetened cocoa powder (0–1 pts)
- Pinch of salt
- ½ tsp vanilla extract (0 pts)
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⅓ cup unsweetened almond milk (0 pts)
¼ cup granulated zero-calorie sweetener
(like Monk Fruit, Allulose, or Stevia — 0 pts)
2 tbsp PB2 powdered peanut butter, mixed with a little water
to make a thick paste (1–2 pts)
2 tbsp nonfat plain Greek yogurt (0 pts — creamy binder)
Optional low-point add-ins
(all optional)
Extra PB2 drizzle
1–2 tsp mini sugar-free chocolatechips (adds 1 point total)
Dash of cinnamon
Instructions
Chill:
Refrigerate for 30–45 minutes until firm.
Mix dry ingredients:
In a bowl, combine oats, cocoa powder, and salt.
Prepare peanut butter mixture:
Mix PB2 with just enough water to create a thick peanut-butter texture.
Warm the wet ingredients:
In a small saucepan, heat almond milk + sweetener on low until dissolved.
Remove from heat. Stir in vanilla, Greek yogurt, and PB2 mixture.
Combine:
Pour the warm mixture over the oats. Mix until fully coated and sticky.
Form cookies:
Scoop spoonfuls onto parchment paper and flatten gently.
Tips for Keeping Points LOW
Keep cookies small for 1–point servings.
Use zero-calorie sweetener (stevia/monk fruit).
Use PB2 instead of real peanut butter.
Skip chocolate chips or use sugar-free minis.