When I was 5 years old, I had a playmate named Dee Dee whose mother let us help in making these awesome no-bake chocolate peanut butter oatmeal cookies from Heaven. I came home raving to my mom that I had tasted manna and there was no turning back! She simply MUST make these for me. Remember that this was before the internet existed and “googling” said recipe was not an option. My, are we ever spoiled today, or what? Bless my mom’s heart, she recreated the recipe as best as she could from my 5 year old recollections and her own knowledge of baking—or “no-baking” as the case may be. I think we still have that original recipe scribbled in pencil on an old post-it note in my mom’s orange and lime green floral recipe box.
Fast forward to the present day! Now I’m a mom to a 6 and 8 year old who are both gluten free and have yet to taste manna! I decided to take this popular cookie favorite and gluten free it. If you’re not gluten free, simply use regular oatmeal in place of gluten free oatmeal and the recipe works for you too. You can find gluten free oatmeal in the health food section of your grocery store. It does tend to be a little “flakier” than regular oatmeal but it works. I’ve also added some healthy substitutions to the recipe. Feel free to make your own substitutions based on what works for you and yours. Enjoy!
- 2 cups white sugar (or coconut sugar)
- 1/4 cup unsweetened cocoa powder
- 1/2 cup milk (Cow, Almond, Coconut, Rice, Soy, whatev.)
- 1/2 cup butter (or coconut oil)
- 1 t pure vanilla extract
- 1 pinch of salt
- 1/2 cup of all natural peanut butter
- 3 cups gluten free rolled oatmeal
- Combine the sugar, cocoa, milk and butter (or coconut oil) in a saucepan over medium high heat. Stir until well mixed and bring to a boil. Boil for 1 minute without stirring. Remove pan from heat and stir in the vanilla, salt, peanut butter and oats.
- Drop spoonfuls onto parchment-paper covered pans and chill in refrigerator for 10 minutes or until set.