Ingredients
Scale
- 1 1/2 cups granulated sugar
- 1/2 cup unsweetened cocoa powder, sifted if lumpy
- 1/2 cup dairy-free butter (or coconut oil), cut into pieces
- 1/2 cup unsweetened almond milk (or other plant milk)
- 1 cup creamy peanut butter (or sunflower seed butter for nut-free)
- 3 cups certified gluten-free old-fashioned oats
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine sea salt (omit if peanut butter is salted)
Instructions
- Line two baking sheets with parchment paper and have a cookie scoop ready.
- In a medium saucepan over medium heat, combine sugar, cocoa, dairy-free butter, and almond milk. Stir until smooth and bring to a full rolling boil.
- Once boiling, set a timer and boil for exactly 60 seconds, stirring constantly to prevent scorching.
- Off the heat, stir in peanut butter and vanilla until smooth, then fold in oats and salt quickly until evenly coated.
- Drop rounded tablespoons onto parchment (about 1–1.5 inch scoops). Let them cool at room temperature for 10 minutes, then chill in the fridge 20–30 minutes to set.
Notes
Use certified gluten-free old-fashioned oats for best texture. Boil for a full 60 seconds at a hard roll for optimal results.
- Prep Time: 10 minutes
- Cook Time: 2 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
- Diet: Vegan