If you are one of All Things Delicious' Facebook fans, you may have seen my post about these cookies. (Like the Facebook page HERE!)
As I mentioned on Facebook, we recently learned that one of my daughters has an intolerance to gluten and dairy. It has been a major adjustment for us, but I'm slowing learning how to best help her have good food to eat.
When it comes to yummy treats that we usually make and enjoy on Sunday's, we usually turn to brownies, baked cookies, cakes, quick breads, and such...all things my daughter can no longer enjoy (well, at least for now).
But when one of my friends posted a picture of no-bake cookies on Facebook, I thought that would be something easy to adjust to fit our gluten-free and dairy-free needs as well as our cravings for something sweet.
They hit the spot.
This recipe is a cross between my mother-in-law's and my mom's recipes for no-bake cookies. So simple and so delicious.
Here's what you'll need:
2 C. sugar
4 T. cocoa
1/2 C. margarine (or Earth's Best Vegan Buttery Sticks)
1/2 C. milk (or coconut milk or any other milk substitute)
1 C. peanut butter (creamy or chunky)
1 Tbsp. vanilla
3 C. oatmeal (old fashioned or quick cooking)
1 C. coconut (optional)
In a heavy saucepan, bring to a boil the sugar, cocoa, margarine, and milk. Let boil for 2-3 minutes.
Remove from the heat and add the peanut butter, vanilla, oatmeal, and coconut (if desired).
Using a medium cookie scoop, place cookies on a parchment-lined cookie sheet.
Let cool until firm, approximately 20 minutes.
I doubled the recipe so that we can put the extras in the freezer for the next time my little girl has a craving for something chocolate-y and sweet.