This tasty little treat is a great recipe to make with the kids because they’ll love running their hands in the batter and rolling it into little balls. My daughter Tori and my niece Cara were in the kitchen at the time I was making these so I asked them what they thought I should name them. Cara said they tasted like cookie dough and I agreed, so the name was then official: peanut butter cookie dough balls. Who doesn’t love digging into some cookie dough after a long day (especially my skinny version)? They are so delish; you’ll find it hard to just have one! Enjoy.
Nutrition: per ball -calories 66.5, fat 2.7 g, carbs 9.9 g, fiber 1 g, sugar 7.2 g, sodium 31.8 mg, protein 1.8 g, Weight Watcher PointsPlus® 2
Peanut Butter Cookie Dough Balls
Makes 26 balls
- 3/4 cup oats, quick cooking or regular
- 3/4 cup fat free powdered milk
- 3 tbsp graham cracker crumbs
- 1/2 cup all natural peanut butter — smooth or chunky; I like Natural Skippy because it’s already stirred up and has a great texture without any added sugar
- 1/2 cup honey
- 1 1/4 tsp vanilla extract
- pinch salt
- 1/4 cup dried currants, sometimes I change and add mini chocolate chips. The nutritional’s would be different though.
- 1-3 tbsp cold water or apple juice – actual amount depends on when you have the right consistency to roll up into balls
- In a large mixing bowl, stir all the dry ingredients first.
- Add the rest of the ingredients.
- Stir until you can roll the batter into small walnut size balls. You may need to add the water or apple juice to be able to roll them.
- You should have a total of 26. Place in fridge for about 15 minutes.
That’s all there is to it! I keep these in a dry place or you can store in fridge if you are not going to eat them within a couple of days (if you can resist). I know these will be a big hit with your family!