½ cup stevia
½ cup sugar
⅓ cup unsweetened almond milk
2 tablespoons light butter
2 tablespoons HERSHEY’S® Cocoa Natural Unsweetened
1 teaspoon vanilla
⅛ teaspoon salt
¼ cup natural peanut butter
1 scoop chocolate protein powder
2 cups quick cooking oats
1 Line a cookie sheet with wax paper and set aside.
2 In a large saucepan, over low heat, add sugars, almond milk, butter, cocoa powder, vanilla and salt. Whisk until butter has melted and the mixture is smooth with no chunks.
3 Add peanut butter and protein powder— mix until peanut butter is melted.
4 Remove mixture from heat and gently fold in oats.
5 Using a tablespoon, spoon even-sized drops of batter onto the cookie sheet. Gently use the back of a spoon to flatten.
6 Place in fridge and allow cookies to chill for 20-30 minutes before serving.
7 Store in an airtight container in fridge.
Per Serving: 2 cookies
Calories from fat: 28
Saturated Fat: 0g