Makes 4 dozen
One of the first things we remember ever “baking” ourselves were these No Bake Cookies. They’re super simple, great for a hot Summer or early Fall day, and the best part is that they make us feel like kids again.
Plus, they’re great for allergies! You can make them with gluten free oats, and trade in nut or non-nut butters accordingly for a nut-free version. We’re thinking that’s lunchbox approved!
Line several baking sheets with parchment paper.
In a medium saucepan, combine non-dairy milk, organic sugar, vegan margarine, and cocoa powder.
Stir over medium heat to combine then let boil for 1 minute.
Remove the pan from the heat and add the peanut butter, pure vanilla extract, and kosher salt.
Stir to combine.
Add in the oats and stir to fully combine and coat all the oats.
Using a spoon, drop small scoops on the parchment-lined baking sheets.
Place the baking sheets in the refrigerator to allow the cookies to cool and harden.
Notes + Serving Tips
Store for up to 3 days in the refrigerator.
Pack in a lunchbox with a small ice pack for best results.