Here’s an update on an old summer favorite. When it’s too hot to turn the oven on, I pull out my version of this gluten-free recipe. It’s healthier and better tasting with fresh ground peanut butter, more oats, and half the sugar. Makes about 3 dozen cookies.
Ingredients:
- ½ C butter
- 1 C sugar
- ½ C milk
- ¼ C cocoa powder (unsweetened)
- 1 C natural peanut butter
- 3 ½ C rolled oats
Melt butter over low heat in a saucepan. Add sugar, milk, and cocoa. Stir and bring to a boil. Continue stirring at a boil for 90 seconds. Keep the heat high enough so you can still see it boiling, but not so high that it’s splattering.
NOTE: If you can get someone else to stir, you can use this time to do your one-minute plank for the Summer 2020 Plank Challenge. 🙂
Remove saucepan from heat. Now, add in the healthy ingredients. First, stir in the one cup of peanut butter. Then add the oats and mix until combined.
Spoon out onto waxed paper. Refrigerate for an hour or so until set and ready to eat. Store in refrigerator.
Enjoy!
