Ingredients
Scale
- 3 cups gluten-free quick oats (or 4 cups old-fashioned oats)
- 2 cups sugar
- ½ cup dairy-free butter
- ½ cup almond or cashew milk
- ⅓ cup cocoa powder
- ½ cup peanut butter
- 2 teaspoons vanilla extract
Instructions
- If using old-fashioned oats, pulse them in a food processor until they reach a finer texture.
- Measure all ingredients to ensure quick assembly.
- In a large pan, combine sugar, cocoa powder, almond milk, and dairy-free butter; bring to a boil while stirring.
- Boil for one minute before removing from heat.
- Stir in peanut butter until well blended.
- Add prepared oats and vanilla extract; mix thoroughly.
- Use a cookie scoop to drop spoonfuls onto parchment paper; let set until firm.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 130
- Sugar: 12g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg