Make special memories with these yummy no bake cookies.
3 cups gluten-free quick oats (or 4 cups gluten-free old-fashioned oats)
2 cups sugar
1/2 cup buttery spread (Smart Balance or Earth Balance)
1/2 cup almond or cashew milk
1/3 cup cocoa powder
1/2 cup peanut butter
2 teaspoon vanilla extract
If you don’t have quick oats you can make them out of old-fashioned oats by pulsing them in a food processor. You’ll need 3 cups of quick oats for this recipe so put in 4 cups of old-fashioned rolled oats and pulse them 4-5 times to break them up.
It’s best to have all of your ingredients measured out before you start because each step goes pretty quickly. Also, you’ll want to have a large piece of parchment or waxed paper laid out on the counter ready for the cookies to be placed on to cool.
Put sugar, cocoa, almond milk, and buttery spread in a medium to large-sized pan and bring to a boil stirring frequently.
Remove from heat and stir in the peanut butter and blend well.
Mix in the oatmeal and vanilla. Stir until it’s all combined.
Use a spoon to drop the cookie dough onto the parchment paper and let cool.
Once they’re cool they will be firm enough to pick up and enjoy. Cookies can be stored in a sealed container at room temperature for 3-4 days or refrigerated. Of course you can also freeze them like my grandmother did.
*Always check labels to make sure it’s gluten-free.
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