- 2 c. sugar
- 1/4 c. cocoa powder
- 1/2 c. palm shortening or butter
- 1/2 c. almond milk or cow’s milk
- 1 tsp. vanilla extract
- 1/2 c. peanut butter
- 3 c. gluten-free rolled oats
Prepare two large cookie sheets by lining them with silicone mats, wax paper, or parchment paper.
Twirl the oats in a food processor for a couple of minutes to break them up. They should look more like instant oats when you are done.
Combine the sugar, cocoa, shortening, and milk in a saucepan and cook over medium heat.
Bring to a rolling boil and boil for 1 minute.
Remove from heat and stir in the vanilla and peanut butter until the peanut butter is melted.
Stir in the oats.
Drop by spoonfuls onto the prepared cookie sheets. You can make them as large or small as you like.
Cool.
Twirl the oats in a food processor for a couple of minutes to break them up. They should look more like instant oats when you are done.
Combine the sugar, cocoa, shortening, and milk in a saucepan and cook over medium heat.
Bring to a rolling boil and boil for 1 minute.
Remove from heat and stir in the vanilla and peanut butter until the peanut butter is melted.
Stir in the oats.
Drop by spoonfuls onto the prepared cookie sheets. You can make them as large or small as you like.
Cool.
Recipe from www.glutenfreehomemaker.com
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