Peanut Butter Oatmeal Pretzel Cookies

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Serving: Serves 22
Prep Time: 45 Mintes
Cooking Time: Chill 1 Hour

August September 2020 Dig In Magazine

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1. Wash hands with soap and water.

2. Line 2 baking sheets with parchment paper; set aside. Place oats, pretzels and quinoa in a large bowl; set aside.

3. In a medium saucepan over medium heat, melt butter. Add in brown sugar, almond milk and cocoa powder; bring to a boil. Boil mixture for 2 minutes, stirring frequently. Remove from heat and stir in peanut butter and vanilla until mixture is smooth. Pour over oat mixture and mix well.

4. Drop mixture by 2-tablespoonfuls onto prepared sheets; shape each into a cookie form. Refrigerate for 1 hour or until firm.

5. Store in an airtight container in the refrigerator for up to 3 days.

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Nutrition Facts

Nutrition Information Per Serving Calories: 170 (Calories from Fat: 72)
Total Fat: 8g (Saturated Fat: 3g)
Protein: 3g
Total Carbohydrates: 22g (Dietary Fiber: 2g
Sugars: 9g)
Cholesterol: 11mg
Sodium: 157mg