YIELD: 24 COOKIES
This is one of the very first recipes I learned to make as a kid, and boy did I make them a lot! These were always a favorite due to their quickness and ease and irresistible chocolate peanut butter combo.
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Ingredients
1¼ cup dates, pitted and finely chopped
½ cup water Pinch salt
COOKIES
¼ cup cocoa powder
2 cups sugar
½ cup almond milk
½ cup non dairy margarine
½ cup + 3 tablespoons creamy peanut butter
1 teaspoon vanilla extract
3½ cups certified gluten-free oats
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Directions
- Line a large cookie tray with parchment paper.
- In a 2-quart saucepan, combine the cocoa powder, sugar, almond milk, and margarine.
- Bring to a boil over medium heat, stirring often.
- Boil for exactly 2 minutes and then remove from heat.
- Immediately stir in the peanut butter and vanilla extract.
- Fold in the oats and then drop by spoonfuls on a prepared cookie tray.
- Let rest until firm, for about 1 to 2 hours.
- Store in an airtight container for up to 1 week.
