Being gluten and lactose intolerant, it is really difficult the buy cookies at the store. If you do end up buying something, it is usually dry or tasteless (not to mention expensive!). When you decide to buy a package mix you never know if it will be tasty and you still have to do the work, so you may as well just make some old-fashioned cookies from scratch, right? But what kind of cookie can you make that is easy and inexpensive? How about an old-time favorite, no-bake oatmeal cookies!

I love the Summer but I don’t love the heat. So, I knew I had to come up with a great cookie recipe that didn’t require the use of the oven. Plus, added bonus: it’s easier to make. I love this recipe because you don’t feel like you’re eating something for special dietary needs, it’s just a great tasting cookie! I tried making this recipe a bit healthier by substituting some of the granulated sugar with other sweeteners, but the cookies didn’t set-up right. So, it appears that the sugar is a major factor in the texture of the cookies. Also, you need to make sure you boil the first ingredients (see instructions below) for 4 minutes. If you don’t, your cookies will not set-up, they will just be sticky. Since there is quite a bit of sugar in these little beauties, I added a bit of cinnamon to help balance out the blood sugar (plus it tastes great in the recipe). I tried using two different kinds of gluten free oats: old-fashioned and quick-cooking (both Bob’s Red Mill brand). The Old-fashioned oats were a bit chewier while the quick-cooking oats had a slightly better texture. The milk and butter were easily substituted with refined coconut oil and almond milk.

No-Bake Oatmeal cookies

3 Cups                                   Gluten Free Quick-Cooking oats (I like Bob’s Red Mill brand)

2 Cups                                   Granulated Sugar

½ Cup                                    Refined Coconut Oil

3 Tablespoons                   Natural Peanut Butter (I like Kirkland brand)

1 teaspoons                       Vanilla Extract (gluten free)

3 Tablespoons                   Unsweetened Cocoa Powder

½ Cup                                    Almond Milk

1/2 teaspoon                     Cinnamon

Instructions:

In a 3 quart saucepan: combine the almond milk, sugar, cocoa powder, coconut oil, peanut butter and cinnamon, mix together

Bring ingredients to a boil over high heat, stirring occasionally until it comes to a boil. Let boil for 4 minutes without stirring.

Remove from the heat, stir-in the oats and vanilla extract, until it is mixed well.

Drop by Tablespoon onto waxed paper to cool and set. (I like to use a small ice cream scoop)

Enjoy! Once cooled, you can save them at room temperature for a few days (in a sealed container or zipper bag). Let me know in the comments how it turned out. I would love to hear from you! adapted from allrecipes.com “No Bake Choco-Peanut Oatmeal Cookies” by Pat K.