Do you love no bake cookies? They are a family tradition for us, but since my youngest was born with food allergies we’ve not really been able to enjoy them. Then he outgrew his allergy to almonds. Not peanuts yet, but the almonds are now okay. Yay!
These are ooey-gooey and amazing. My oldest who has always enjoyed the original no bake recipe loves these! And for those of you who read me often, you know my son has dairy allergies too. Well this recipe is dairy-free as well. You can easily use “cow” butter and milk if you like, just substitute my soy milk and Smart Balance butter.
Make a batch for your family! You’ll need:
- 1 cup sugar
- 1/2 cup cocoa
- 2 tablespoons Smart Balance (for dairy-free, make sure it’s the blue lid and says “vegan” on the side)
- 1/3 cup soy milk
- 1/3 cup almond butter
- 1 teaspoon real vanilla flavoring
- 2 cups Quaker Quick Oats (not old fashioned!)
Yields: 14 cookies
And here are the simple steps:
- Mix sugar and cocoa until well blended and all lumps are removed.
- Fold in milk until dry ingredients are moist.
- Over low heat, allow butter to melt. Increase heat and bring to a rolling boil for one minute.
- Add almond butter and vanilla. Blend until smooth (move quickly so that mixture is still hot enough to cook oats).
- Fold in oatmeal and drop on wax paper or into greased square pan.
I hope your family enjoys these as much as mine do. My little one, with food allergies, was so excited to share this special treat with the family. It just makes my heart sing for him to feel included.
Want more cookie recipes? Join me on Pinterest and follow my Foodie {Cookies} Board!
As always, I hope you’re inspired to craft, bake, create and celebrate!
