PB No-Bake Cookies | Gluten-Free, Dairy-Free, & Vegan!
The Wrote Oat
July 24, 2024
Hello and happy Tuesday! I haven’t made this in a few years and it’s an old but tried and true recipe! You probably have all the ingredients needed for these cookies already in your kitchen and it takes less than 30 minutes to make from start to finish!
I have altered this recipe slightly to contain less sugar but don’t worry – they are still sweet enough! If you do find that they aren’t sweet enough for you and want to add more sugar next time, check the bottom of the recipe for my original measurements.
These cookies are perfect to pack for lunch, a bake sale, or as a last-minute hostess gift. My recipe is versatile and can be doubled, tripled, or reduced to half without change to the integrity or texture of the cookies.
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Ingredients
Adjust Servings
| 1 cup white sugar | |
| 1/2 cup vegan butter 1 stick of dairy-free butter | |
| 2 Tbsp cocoa powder milk chocolate or dark chocolate | |
| 1/2 cup soy milk You can use another dairy-free milk, but I have only ever baked with soy milk. | |
| 2.5 cups quick or rolled oats Make sure they're gluten-free | |
| 1/2 cup peanut butter I use natural peanut butter that's made without sugar |
Directions
1.
Boil 2 minutes:
In a medium saucepan, boil 2 minutes on medium-low heat the sugar, butter, cocoa powder, and milk. Stir constantly to prevent burning.
Mark as complete
2.
Add & beat well:
Remove the saucepan from the heat, add and beat well the oats and peanut butter.
Mark as complete
3.
Allow to cool slightly
Allow to cool slightly. Using two small spoons to scoop out the batter, make even dollops onto a cutting board or cookie sheet and allow the cookies to cool completely.
If you don't allow the batter to cool slightly before scooping the cookies will be too hot and puddle while cooling and spread out.
Mark as complete
Notes
Extra sweet version: use 2 cups white sugar instead of 1 cup.
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