- 1
Ingredients
- 1/2 Cup Earth Balance Spread
- 1/2 Cup Almond Milk
- 2 Cups Sugar
- 4 Tbsp. Cocoa Powder
- 1/2 Cup Peanut Butter
- 3-4 Cups Gluten Free, Quick-Cooking Oats*
- 1 Cup Puffed Rice Cereal
- 2 tsp. Vanilla
Preparation
Step 1
Combine Earth Balance, almond milk, sugar, and cocoa powder in a sauce pan.
Bring the mixture to a rolling boil, stirring frequently. Allow the mixture to boil for one full minute.
Remove the chocolate mixture from the heat, and stir in the peanut butter, oats, rice cereal, and vanilla.
Spoon the mixture onto parchment paper to cool and set.
Store 'hardened' cookies in an airtight container. I placed ours in the fridge, as we're in the midst of a heat wave and I didn't want to return to find the cookies all melted together. I'm not sure that was a necessary measure, but the cold cookies sure do taste good!
*I started off thinking three cups of oats would be enough, but added more when I wasn't satisfied with the consistency of the cookie mixture. Before you form your cookies, the mixture should be relatively thick so that it doesn't spread too flat on the parchment paper. Play with the consistency a bit if three cups of oats doesn't seem to be enough.