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No Bake Cookies
Course:
Dessert
Servings:
2
dozen
Author:
Eating Gluten and Dairy Free
Ingredients
½
c
dairy free butter
1 stick, suggestion in post
2
c
granulated sugar
½
c
dairy free milk
suggestion in post
¼
c
unsweetened cocoa
1
c
creamy peanut butter
2
teaspoon
vanilla extract
¼
teaspoon
kosher salt
3
c
gluten free quick cook oats
suggestion in post
Instructions
Line 2 baking sheets with parchment paper and set aside.
In a medium-sized saucepan heat together the butter, sugar, milk, and cocoa over medium heat. Whisk this mixture often to help the butter melt.
Bring the mixture to a hard boil for 1 minute. We always set a timer for this step as it's the key to these cookies turning out.
After 1 minute whisk in the peanut butter, vanilla extract, and salt.
Immediately add in the oats to the peanut butter mixture and stir until combined.
Using 2 spoons or a medium-sized cookie scoop, drop the cookies onto the parchment paper.
Allow the cookies to cool completely and harden on the countertop.
We don't recommend refrigerating them to harden. Store cookies in an airtight container for up to a week at room temperature.