How To Make This Cocoa Cookie Recipe By Dr. Tina Marcantel
- 2 cups Splenda
- 1 teaspoon vanilla
- 1/2 cup cocoa
- 1/2 cup natural peanut butter
- 1/2 cup low fat milk
- 3 cups steel cut oats
- 1/2 cup butter
Melt butter in saucepan and blend in Splenda, cocoa, and milk. Boil one minute, stirring constantly. Add remaining ingredients and mix well, then drop on wax paper. Cool in the refrigerator or freezer.
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