72
Calories
2g
FAT
15g
carbs
3g
protein
Ingredients
3/4 cup quick oats
1 tbsp cornbread butter
2 tbsp unsweetened almond milk
1 tbsp margarine
1/4 cup brown swerve sweetener
1/4 cup granulated sweetener
Directions
Serving Size: 9
1. Measure out the oats, milk and nut butter and set aside. Prepare a nonstick surface to cool the cookies.
2. Add the brown and granulated sweetener to a small pot. Add the margarine and cook over medium- high heat, stirring frequently. Once it starts to boil, cook for one minute and remove from heat.
3. Quickly stir in the oats, nut butter and almond milk.
4. Spoon the mixture on to the nonstick surface in small mounds. Allow to cool completely.
From the kitchen of: Megan Osborn