Description
Have you ever had Peanut Butter Chocolate No Bake Cookies? They were a favorite of mine growing up and the inspiration for this recipe. The method is similar, but this version is allergy free.
Ingredients
Scale
1 cup cane sugar
1/4 cup rice milk
3/4 cup sunflower seed butter
1 1/2 cups old fashioned rolled oats (check the label for gluten free)
1/2 teaspoon kosher salt
Instructions
- Line a baking sheet with wax paper.
- In a large saucepan, bring the cane sugar, rice milk and sunflower seed butter to a boil and allow to boil for 1 minute. The sides will begin to bubble, so make sure to stir during this process. Remove from the heat and stir in the oats and salt.
- Drop spoonfuls of the mixture onto the baking sheet and allow to cool to room temperature and harden for about 30 minutes.
- Serve and enjoy!
Notes
This recipe is free from the top 8 major allergens.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: dessert
- Method: no bake
- Cuisine: american
Nutrition
- Serving Size: 1 medium cookie
- Calories: 199
- Sugar: 18 g
- Sodium: 162 mg
- Fat: 9 g
- Carbohydrates: 27 g
- Fiber: 2 g
- Protein: 5 g
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Hi Tamara- congratulations on your cookbook! I wanted to see if I could purchase one directly from you so you could autograph it??? You are so awesome! Also, congratulations on your new bundle of love!!!