A childhood favorite.  These no bake cookies are the classic mix of peanut butter, chocolate, and oats.  Taking one bite brings back many memories of enjoying these while growing up!

Happy COOKIE WEEK DAY 3!

Today’s cookie recipe is another that is near and dear to my heart…

No Bake Cookies!

These are absolutely SO simple to make (hello, no baking required!!) I remember making these on a very regular basis in high school.

While the traditional recipe works out well, I wanted to make a version that used a favorite peanut butter of mine with minimal ingredients (only peanuts!!), and make a couple of other FODMAP-friendly swaps.

If you have never made no bake cookies before, get ready to be amazed at how seriously QUICK EASY they come together.

For the method – you melt the sugar, almond milk, butter, and cocoa to a boil creating a chocolate sauce.  Then, you mix in the oats, peanut butter, vanilla and a pinch of salt.  Drop dollops of the mixture onto wax paper, allow to cool and VOILA! No Bake Cookies made 🙂

If you give this recipe a try, make sure to tag #trebleinthekitchen or @trebleinthekchn so I can see your delicious creation!

No Bake Cookies {low FODMAP}

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• Author: Tara | Treble in the Kitchen
• Total Time: 40 mins
• Yield: about 60 cookies, depending on the size 1x

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Ingredients

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• 2 cups sugar
• 1/2 cup unsweetened almond milk
• 1/2 cup butter (I use Green Valley Organics to make this lactose free)
• 1/4 cup unsweetened cocoa powder (I use NOW Foods)
• 3 cups rolled oats (gluten free if necessary)
• 1 cup peanut butter (The kind with only peanuts as an ingredient works well here, I use Crazy Richards)
• 1 tsp vanilla extract
• pinch of sea salt

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Instructions

1. Place wax or parchment paper on a flat surface (a baking sheet or just the counter works fine here).
2. In a medium saucepan, bring the sugar, milk, butter, and cocoa powder to a boil. Allow to boil for 1 minute. Remove the pan from the heat.
3. Mix in the oats, peanut butter, vanilla extract, and sea salt.
4. Drop spoonfuls of the chocolate peanut butter oatmeal mixture onto the prepared parchment or wax paper. Allow to cool and harden (about 30 minutes).
5. Store in the fridge in an airtight container.

Notes

This recipe has not been tested for FODMAP content, but the ingredients used are in amounts compliant with the Monash University App.

• Prep Time: 5 mins
• Cook Time: 5 mins
• Category: cookie, low fodmap, gluten free, lactose free, holidays

Question of the Day:

• What is a recipe you made (or enjoyed) frequently as a child?