Tip: Use Hershey’s 100% cocoa “Special Dark Blend” for best results with this recipe.

Prep time: 10 minutes
Chill time: 30 minutes
Yields 15 cookies

Ingredients:

½ c. sugar-free peanut butter
6 T. unsalted butter, room temperature
1/3 c. real maple syrup
1 t. real vanilla extract
2 T. dark unsweetened cocoa powder
1/8 t. salt
1½ c. quick cook oats

Directions:

1.    Line a large baking sheet with parchment paper or a Silpat™ baking sheet. Set aside.

2.    Add peanut butter, butter, maple syrup, and vanilla extract to a microwave-safe bowl. Cover and place in microwave for 1 minute at 50% power. Remove from microwave and stir vigorously until smooth.

3.    Add dark cocoa powder and salt to the peanut butter mixture and stir to combine.

4.    Add oats, one-half cup at a time, and stir until oats are completely coated.

5.    Add rounded tablespoons of peanut butter oatmeal mixture to prepared baking sheet. Place in freeze for a minimum of 30 minutes to set.

6.    Remove from the freezer and serve immediately. Store remaining cookies in the refrigerator until ready to serve or the cookies will lose their shape. Enjoy!