I learned about these cookies from a friend I work with. She has recently developed a wheat allergy and says that the thing she misses most are cookies. While these may not be your classic chocolate chip cookies, they’re pretty damned delicious. I surprised J with a batch of the no-bake beauties when he came to visit me this weekend 🙂
These cookies are quick, do not require an oven or any great amount of skill, and are safe for celiacs or people with gluten/wheat allergies. Also, they’re delicious.
I actually used more cocoa and less peanut butter than the recipe called for – I found the PB to be a bit overwhelming otherwise.
- 1/2 cup unsalted butter
- 2 cups sugar
- 1/2 cup milk
- 1/4 cup unsweetened cocoa (Dutch process is best)
- 1/2 cup smooth peanut butter
- 1 1/2 tsp pure vanilla extract
- 3 cups oats
In a large saucepan, melt the butter over medium heat. Add sugar and stir until completely incorporated. Quickly add milk, stir until incorporated (you don’t want the butter/sugar combo sitting over the heat too long or the sugar will start to burn). Add cocoa powder and, stirring continuously, let simmer over medium heat for two minutes.
Increase heat to medium-high and add the peanut butter and vanilla. Stir until incorporated. Let boil for two minutes then stir in oats. It should be a thick sticky mixture at this point.
Using a spoon, drop dollops of mixture onto parchment paper. Let stand for 15-20 minutes. Enjoy!