Remember your days in the school cafeteria when they would have no-bake cookies? Who doesn’t like no-bake cookies???? This is an easy one to make Gluten and dairy free so it’s a win win in our home! My first batch did not turn out well so back to the drawing board for round 2 and presto… Oh YEA… This is what I remember!!!
In a large sauce pan: Mix and bring to a fast boil (one that can not be stirred down) for 1 full minute. :
1/2 c. country crock plant based butter (I tried earth balance the first time and there was a fishy taste coming thru..ugh!)
2 c. sugar
1/4 c. baking coco powder
1/2 c. almond milk (any Dairy free milk)
REMOVE from heat and stir in:
1 c. p-nut butter
1 TBL vanilla
large pinch of salt
3 c. instant rolled oats
Mix all together and spoon out onto a parchment lined cookie sheet. They sort of just plop off the spoon onto the paper.. YOU do not have to form a nice circle or ball. Let them sit out at room temperature for at least 30 minutes to harden and then store in the frig. (You can freeze these too!)
