In fact, those delicious little nuggets of gooey goodness may have been the first thing I ever learned how to cook, at the ripe age of 8 (I didn't want to have to depend on my mother when I wanted a high-fat, glycemically lethal snack).
Well, yesterday I got desperate -- desperate for chocolate, desperate for peanut butter, desperate for the days when I didn't experience mental trauma at the thought of putting sugar into my mouth.
So I played a little experiment. And man alive, did it turn out splendiferous.
Now, I'll warn you; these guys are a little higher fat than I usually advocate. I tend to shy away from butter and oil in baking because I prefer to make treats where, you know, I can eat the whole batch. On the bright side, these guys may just teach me the mythical art of portion control I've heard so much about.
So take a throwback to your elementary school days with these little guys: Each cookie has 6 grams of carbs, 3 grams of fiber (3 grams effective carbs), 4 grams of protein and 100 calories.
Low Carb No-Bake Oatmeal Fudge Cookies
1/2 cup butter
1/2 cup peanut butter
1/2 cup unsweetened almond milk
6 tbsp cocoa powder
1/4 tsp xanthan gum
1 1/2 cups erythritol
1/2 tsp stevia extract
Combine all ingredients in a medium saucepan over medium heat. Stir until mixture reaches a boil. Let boil for 1-2 minutes, then turn off heat and add:
1 cup quick oats
1 cup wheat bran
1/2 cup flaxseed meal
1/2 cup whey protein isolate
1 tsp vanilla
Stir until mixture resembles manna from heaven and you can no longer keep mixing for fear of fainting with anticipation. Then drop by spoonfuls on aluminum foil (or wax paper) and let set.*
*I'll be honest -- a good 1/2 cup of the mixture didn't make it to the "setting" part. Thank goodness I have invisalign and the good sense to brush my teeth and put them back in when my willpower lags, or there would be NO part of this recipe left this morning.
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