These are almost gone the day after I made them. This is the first dessert I've had since going dairy and soy-free that I've truly enjoyed and kept going back for more. I think they taste even better when sandwiched between a couple of pretzels. The sweet and salty combination is yummy!
3 cups quick-cooking oats
1 cup natural peanut butter (check to make sure it is soy-free, next time I may use 3/4 cup)
2 cups sugar
1 cup coconut milk (next time I may try 3/4 cup next time)
4 Tbsp cocoa powder
1 tsp vanilla
Measure oats and peanut butter in a bowl, set aside.
In a small saucepan, bring sugar, coconut milk and cocoa to a boil and let boil for a minute and a half. Stir constantly so you don't burn it. Add vanilla and stir, then pour over oats and peanut butter. Stir until well-mixed.
Place spoonfuls of mixture on wax paper and let cool. Eat!
Ideally, they should harden... Mine didn't, which may have been the result of humidity, hot kitchen and also that the coconut milk and natural peanut butter don't have the same properties as cows' milk, butter and regular peanut butter. They also tasted sweeter to me than your traditional no bake cookies, probably because there is no salt added in the form of butter.
I slid my wax paper onto a cookie sheet and transferred it to the fridge. When I'm ready for a snack, I just peel a cool, delicious cookie off of the wax paper. Maybe next time I'll give the freezer a try.
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