Peanut Butter Banana No Bake Cookies

Dashing Dish
Yields: 12-16

½ cup peanut butter (I used Better 'n Peanut Butter)
½ banana, mashed
1½ cups sugar substitute (I used Splenda)
½ cup low fat milk (I used skim)
4 tablespoons cocoa powder
3 cups quick-cooking oats (I used 2 cups old fashioned rolled oats and 1 cup quick oats)
1/8 teaspoon salt

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.