1-Point No-Bake Oatmeal Chocolate Cookies

Ingredients (Lowest-Point Version)

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Dry Ingredients

• 1 ½ cups quick oats (you can use old-fashioned for chewy texture)
• 2 tbsp unsweetened cocoa powder (0–1 pts)
• Pinch of salt
• ½ tsp vanilla extract (0 pts)

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⅓ cup unsweetened almond milk (0 pts)

¼ cup granulated zero-calorie sweetener
(like Monk Fruit, Allulose, or Stevia — 0 pts)

2 tbsp PB2 powdered peanut butter, mixed with a little water
to make a thick paste (1–2 pts)

2 tbsp nonfat plain Greek yogurt (0 pts — creamy binder)

Optional low-point add-ins

 (all optional)

Extra PB2 drizzle

1–2 tsp mini sugar-free  chocolatechips (adds 1 point total)

Dash of cinnamon

Instructions

Chill:
Refrigerate for 30–45 minutes until firm.

Mix dry ingredients:
In a bowl, combine oats, cocoa powder, and salt.

Prepare peanut butter mixture:
Mix PB2 with just enough water to create a thick peanut-butter texture.

Warm the wet ingredients:
In a small saucepan, heat almond milk + sweetener on low until dissolved.
Remove from heat. Stir in vanilla, Greek yogurt, and PB2 mixture.

Combine:
Pour the warm mixture over the oats. Mix until fully coated and sticky.

Form cookies:
Scoop spoonfuls onto parchment paper and flatten gently.

Tips for Keeping Points LOW

Keep cookies small for 1–point servings.

Use zero-calorie sweetener (stevia/monk fruit).

Use PB2 instead of real peanut butter.

Skip chocolate chips or use sugar-free minis.