Peanut Butter Almond Oat Yogurt Bites <br> (Flourless, No Butter Cookies)
Recipe Source: Design Eat Repeat
Servings 16 cookies
Calories 96kcal
Ingredients
- 1 cup quick oats
- ½ cup all-natural peanut butter
- 1 teaspoon vanilla extract
- 1 tablespoon honey
- ¼ cup plain light yogurt light vanilla works, too
- ⅛ teaspoon salt
- ¼ cup butterscotch chips
- ¼ cup lightly salted almonds
- Optional: Additional 18-20 whole almonds for topping
Instructions
- In a food processor, pulse quick oats (1 cup) until it is ground into a fine powder. Pour into a large mixing bowl.
- Add in all-natural peanut butter (½ cup), vanilla extract (1 teaspoon), honey (1 tablespoon), plain light yogurt (¼ cup), and salt (⅛ teaspoon) and stir by hand until incorporated.
- Add in butterscotch chips (¼ cup) and continue to mix by hand.
- In a food processor, pulse lightly salted almonds (¼ cup) into a fine powder. Pour into a small bowl (this is for rolling the cookies in).
- Scoop cookie dough and roll into 1 tablespoon sized balls. Roll each ball in ground almonds.
- Place on cookie sheet and slightly flatten the tops of each cookie.
- Bake at 350℉ for 10 minutes. Immediately after baking, lightly press an almond on top of each cookie. Allow cookies to cool on hot pan for 10-15 minutes. Remove from tray and store for up to 3 days in an airtight container in the refrigerator until serving. If you do not plan to enjoy them within 3 days, place in freezer.
Nutrition
Calories: 96kcal | Carbohydrates: 9g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Sodium: 68mg | Potassium: 94mg | Fiber: 1g | Sugar: 4g | Calcium: 19mg | Iron: 0.5mg