These no-bake cookies are loaded with rolled oats, natural peanut butter and real dark cocoa. They're a quick go-to snack or dessert. 5 minutes prep and in 35 minutes they're ready to eat!
4ounces(1/2 liquid cup) milk (I used unsweetened almond milk)
7.5ounces(1 cup) granulated sugar (I used a cup-for-cuplow glycemic sugar substitute)
½teaspoonsalt
1teaspoonvanilla extract
½cupnaturallow sugar peanut butter
3cupsold fashioned rolled oats (don't use instant oats)
Instructions
In a 2 quart saucepan over medium-high heat, stir together butter, cocoa powder, milk, sugar, and salt. Stir constantly until mixture comes to a rolling boil. Continue boiling for 1 minute.
Remove pan from heat and stir in vanilla extract and peanut butter until smooth. Fold in oatmeal to coat.
Drop by 2 tablespoon fulls (or use a large cookie scoop) onto sheets of parchment or waxed paper. Let cookies set up for 30-45 minutes before serving.
Cookies can be stored in refrigerator or at room temperature in an airtight container for up to 5 days. If well wrapped, they can also be frozen for up to 4 months.
If large cookie scoop is used, this recipe will make 18 cookies. If small cookie scoop is used, you'll get approximately 3 dozen cookies.