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Leslie on 7.16.2011
I loved the idea of a no-bake cookie with reduced sugar, but my kids wouldn’t eat them….
Figure-Friendly No-Bake Cookies
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Description
These are killer no-bake cookies! They are so fudgy and decadent. You can sneak one of these and not feel guilty about it later. They’re a breeze to make, so ask the kids to help you make some.
Ingredients
- 2 Tablespoons Butter
- ½ cups Low-fat Milk (skim Works Fine)
- ¼ cups Sugar
- 2 pinches Salt
- 3 Tablespoons Cocoa Powder
- ½ cups Reduced-sugar Strawberry Preserves
- ¼ cups Peanut Butter (reduced-fat Works Great)
- ½ teaspoons Vanilla
- 2 Tablespoons To 3 Tablespoons Splenda (Depending On How Sweet You Like Things)
- 1-½ cup Rolled Oats
Preparation
Add a piece of waxed paper to a small cookie sheet. Place the cookie sheet in the freezer to chill.
To a medium saucepan over medium heat, add the butter, milk, sugar, salt, cocoa powder, and strawberry preserves. Use a fork to break up any large pieces of strawberries. Whisk often and bring to a light simmer, then immediately remove the saucepan from the burner. Add the peanut butter, vanilla, and Splenda. Whisk lightly to incorporate the peanut butter.
Add the oats and use a wooden spoon to stir the mixture. Allow the mixture to rest in the saucepan for 6 minutes, stirring after 3 minutes. This resting period will allow the mixture to firm up slightly.
Use a cookie scoop or a spoon to place mounds of the mixture on the chilled cookie sheet. Refrigerate for at least two hours to allow the cookies to fully gel. Keep refrigerated until ready to serve. These cookies, when properly prepared, should not be hard and brittle. They should be soft and fudgy. Makes 1 dozen ping pong ball-sized cookies.
Note: I tried this recipe using sugar-free preserves, without success. To me, sugar-free preserves have a very artificial taste that is distracting in this recipe. Reduced-sugar preserves are not normally made with artificial sweeteners (but do have a reduced amount of sugar).
For an accompanying story, check out Cooking Ventures at http://cookingventures.blogspot.com
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12 Comments
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silverlunace on 12.12.2010
Trish in MO (I know your comment is a year old but . . .) – I’m allergic to peanut butter so I substitute almond butter for recipes with PB. Changes the flavor a bit but still tastes great. If you can handle the almond butter, give it a shot. I buy a fresh ground version at the health food store that has nothing it but basically the almonds. Very good! (Great for sandwiches too!)
brookebee on 4.29.2010
Yum. I can honestly say I will be making these alot at my house!
Cooking Ventures on 4.2.2010
Briana — No, actually, I’ve never tried using something like Smart Balance. The cookies may not set up as well but who knows? Let us know how that turned out!
Briana on 3.23.2010
Have you ever tried substituting the butter with something like Smart Balance? I wouldn’t normally for this kind of thing, but I need some cookies and just realized I only have about a tbs. of butter in the fridge! We’ll see how this goes…
ericame on 3.16.2010
I had a hard time getting these to come together, they were just so runny. Maybe it was my jam, I don’t know. I ended up adding another 3/4 cup of oats to get mounds to form. The cookies tasted alright, but not great, which was a disappointment since they smelled amazing while on the stove.