Substitutes work great in this recipe for delicious cookies without using the oven.
In a medium saucepan, combine:
- 1 3/4 cups white sugar
- 1/2 cup milk (soy, rice or almond)
- 1/2 cup non-dairy margarine
- 4 tablespoons unsweetened cocoa powder
Bring to a boil, and cook for 1 1/2 minutes. Remove from heat, and stir in:
- 1/2 cup creamy or crunchy peanut butter
- 3 cups quick-cooking oats
- 1 teaspoon vanilla extract
Drop by teaspoonfuls onto wax paper. Let cool until hardened.
One time, I made these cookies without the cocoa and it turned out much different, but still very good. I cooked the peanut butter in with the sugar, margarine and soy milk and then added an additional 1/4 cup peanut butter right before I mixed in the oats. The consistency ended up more gooey and didn't thicken as well, but still great tasting and less expensive.
In a medium saucepan, combine:
- 1 3/4 cups white sugar
- 1/2 cup milk (soy, rice or almond)
- 1/2 cup non-dairy margarine
- 4 tablespoons unsweetened cocoa powder
Bring to a boil, and cook for 1 1/2 minutes. Remove from heat, and stir in:
- 1/2 cup creamy or crunchy peanut butter
- 3 cups quick-cooking oats
- 1 teaspoon vanilla extract
Drop by teaspoonfuls onto wax paper. Let cool until hardened.
No-bakes without cocoa:
One time, I made these cookies without the cocoa and it turned out much different, but still very good. I cooked the peanut butter in with the sugar, margarine and soy milk and then added an additional 1/4 cup peanut butter right before I mixed in the oats. The consistency ended up more gooey and didn't thicken as well, but still great tasting and less expensive.
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