Peanut Butter Fudge Banana No Bake Cookies

Ingredients:
1/2 cup peanut butter (crunchy or creamy)
½ banana, mashed
1 1/2 cups sugar substitute (I used Splenda)
½ cup low fat milk
4 tablespoons cocoa powder
3 cups quick-cooking oats
1/8 tsp salt
Method:
Put mashed banana and peanut butter together in a large skillet and cook over medium-low heat, stirring until peanut butter and banana are combined.
Once the peanut butter is melted, take the skillet off the heat and add the rest of the ingredients, stirring until everything is well combined.
Drop cookie dough (about 1/8th cup per cookie) on a baking sheet lined with wax or parchment paper (or foil sprayed with cooking spray), patting cookies into desired shape. Place baking sheet in fridge or freezer until cookies are set. Store in the fridge or freezer for later enjoyment!

Servings: 2 dozen cookies

Calories: 75 calories each

Weight Watchers Points Plus Value: 3