No-Bake Cookies
, by Neil Sherwin Velasquez, 1 min reading time
Prep Time 5 mins
Cook Time 2 mins
Total Time 7 mins
Serving 15 cookies
Ingredients
- 1/4 cup vegan butter cut into pieces
- 1 cup organic sugar
- 1/4 cup non-dairy milk we use almond milk
- 2 teaspoons AdaptoShroom
- 1/3 cup creamy peanut butter
- 1 teaspoon vanilla extract
- 1 1/2 cups quick-cooking oats
Instructions:
- Line the baking sheets with parchment paper and set aside.
- Place butter, sugar, non-dairy milk, and unsweetened cocoa powder in a saucepan and heat over medium heat, stirring often until the butter is melted and everything is well combined. Bring the mixture to a rolling boil and allow to boil for 60 seconds stirring occasionally.
- Remove from the heat, and stir in the peanut butter and vanilla extract until fully combined.
- Stir in the oats and mix until all of the oats are coated with the mixture and everything is well combined.
- Drop spoonfuls or a medium cookie scoop of the mixture onto the prepared baking sheets.
- Allow to cool for 20-30 minutes.
- Can also firm up in the fridge.
- Cookies will last up to a week in a covered air-tight container.
If you aren’t vegan, you can switch out the milk and butter for what you have on hand, but hopefully you want the vegan version!