I'm NOT a cook, I'm NOT a cook, I'm NOT a cook.. but...

I decided to go ahead and try these SF chocolate No bake cookies (yes, Diana, that's what I was doing INSTEAD of exercising tonight)....

So - here's the recipe then I'll tell you what I did different... and I'll even put the calories in for you!

Boil for 1 minute the below ingredients:

1/2 cup butter - 800 calories
2 cups Spelnda or 1 cup sugar and 1 cup Splenda (I did ALL Splenda) - 0 Calories
4 Tablespoons dry cocoa - 80 calories
1/2 cup milk (I used 1/2% milk) - 50 calories

Mix in:

3 cups quick oats - 900 calories (yikes!)
1/2 cup peanut butter
1 t vanilla extract

Mix together.  Add more Oatmeal if too thin and drop by spoonfuls on wax paper till they are set. 

Now - what I did different is I used PB2 chocolate instead of regular peanut butter.  Well... I realized NOW what the peanut butter does - and that's hold them together... they turned out OK but lacking the "full fat" flavor" if that's important to you, and they stuck together ok - kinda crumbly.  The PB2 is 52.2 calories for 2 Tablespoons versus peanut butters 190 calories for 2 tablespoons... you can do the math....

So - if I made them again, I'd 1 1/2 times the PB2 to get the desired taste.  And maybe just the REGULAR PB2 - not the chocolate kind.

So - I got 22 decent sized cookies out of it so they came out to about 92 calories each... which I think is still a lot... wondering how I can knock the calories down from the butter and the oatmeal

Welcome all responses and ideas.

Im not a cook or a baker so I couldnt even tell you how to cut the cals!!

 I cracked up when I saw you talkin' to meeeeeee......

This sounds absolutely YUMMO!!!

The only thing i can think of is margarine instead of butter?? not sure but I think that 92 cal each is ok...has lots of fiber eh...not bad of a treat!! I bet you could add some protein powder to boost up the stats but without them, the peanut butter would do that too...

I made some 'no fuss egg muffs'....hehe get it...egg mufss...anywhoo...and I was looking up other recipes...I'll def wanna try this!! 

Thanks for sharing

I just ate one - it was ok... before it was just the batter before it set up.

I used a store brand butter - not sure if it was margarine or butter... they were sticks (told you I don't cook!)

They stuck together ok - but not enough peanut butter taste/flavor.  As I was reading your post, I was wondering how it would taste to put SF peanut butter syrup in it?  How do they cook and heat?  I do have some....

Good idea on the protein powder.. I'll have to think about that

Maybe 1/4 cup of regular peanut butter and 1/4 cup of the pb2?

You're too funny - egg muffs... LOL

Whats the weather like in March in Reno?

That sounds interesting.  I wonder if you could use something like Promise instead of butter, I know sometimes it doesn't bake too good so I don't know if it would work or not.
Don't some recipes use applesauce instead of butter?  I'm not much on baking myself so maybe somebody else will have a good idea.
Linda

I did think about applesauce after I made them.  I need to ask ex-DH and new-BF.  They're both bakers (how did I luck out with that?).  Maybe its not good luck but bad luck, seems how that's the stuff I shouldn't be eating... LOL

I use the Smart Balance(it is like Promise) sticks  for baking. they are 50/50 so they bake fine while the tub product doesn't. I am going to try them also.

I don't like using applesauce for butter. I think it changes the texture too much. I use pumpkin instead. (Not pumpkin pie filling -- that has spices and stuff in it, just plain pumpkin).

Also, when you cook with PB2, you need to add more liquid. To make the PB2 into PB, you are supposed to add a TSP of water to 2 TSP of the powder. So, if you add in the required water to your recipe, your PB2 should be sticky enough to keep everything together. I've tried adding more PB2 powder and that's okay but it doesn't work as well as making the PB2 into peanut butter does.

I did add the water before and made it into a peanut butter paste, but I think because its the chocolately one, perhaps it didn't taste as much like peanut butter as regular peanut butter does..?

Once it set up it did hold it together good.  Just lacking that PB taste.... 

Have you cooked with SF peanut butter syrup before?  With this recipe you add the PB after you've cooked the rest - so perhaps the cooking process wouldn't break it down...? 

You can cook with the SF syrups. They are basically water, Splenda and flavorings. You just lower the granulated Splenda because otherwise it's too sweet.

I only cooked with the chocolate PB2 once so I don't feel qualified to know how to make it more peanut buttery.