(Guess whose cocoa I used in this recipe?)

2 tablespoons butter 
1/4 cup cocoa 
1/2 cup sugar (I use cane sugar) 
1/4 cup milk* (I sometimes use condensed or whole milk) 
dash sea salt 
1 teaspoon pure vanilla 
1 heaping tablespoon peanut butter (optional: add more to taste and increase the oatmeal) 
1 1/2 cups UNCOOKED oatmeal 

Microwave the butter in a microwave-safe bowl for 15-30 seconds, until the butter is melted. Add 1/4 cup cocoa and blend until the cocoa is dissolved into the butter. 

Add the sugar, milk and salt. Blend well. 

Microwave on high for 1 minute 10 seconds to bring to a full boil. (Should you need to microwave the batter some more, do so in 10 second increments.) You want a full boil, but because it will continue to cook for awhile once it's removed from the microwave, heating it too long can cause the mixture to scorch.) 

Add the vanilla, peanut butter, and oatmeal. Stir well. Drop by tablespoonful on waxed paper and allow to cool. 

Makes 12 cookies.

Nutritional Analysis:
*Note this will vary slightly depending on your choice of milk. These calculations were done assuming that a combination of skim milk and dried milk powder (double-rich skim milk) were used.
Calories per cookie: 87.02
PCF Ratio: 7-61-32
Protein per serving: 1.66 g
Carbohydrate per serving: 13.39 g
Fat per serving: 3.14 g
Sat. Fat: 1.49
Cholesterol: 5.31
Sodium: 25.91
Fiber: 0.90

Nutritional Analysis using Whey Low™:
Calories per cookie: 64.51
PCF Ratio: 8-60-33
Protein per serving: 1.66 g
Carbohydrate per serving: 13.00 g
Net Carb. per serving: 3 g
Fat per serving: 3.14 g
Sat. Fat: 1.49
Cholesterol: 5.31
Sodium: 25.82
Fiber: 0.90

Nutritional analysis done using Nutribase software.

CookingWithPam Tip!

Low-Carb Comic #1

Low-Carb Comic #2