A Short Cookie

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Jordan and I had dinner with friends last week. You know you are blessed with great friends when they accommodate dietary restrictions without batting an eye. We brought dessert and I debated for a while about what to make.

I love cookies. They are my favorite dessert; you won’t have to ask me twice if I want a cookie. 🙂 I’ve baked a few gluten-free cookies and they’ve been okay, but not amazing. There are so many flour varieties to play with and I don’t feel I’ve found the right combination yet.

All of a sudden I remembered no-bake cookies. I didn’t grow up with these cookies, but they were made regularly in Jordan’s home. No-bake cookies consist of oats and peanut butter, while not exactly allergen free, they hit all of my requirements! The bonus is, you don’t need any special flours or ingredients.

Ingredient

1 stick of butter (could sub coconut oil to keep it completely dairy-free)
2 cups sugar*
1/4 cup of cocoa powder
1/2 cup of milk (I used almond milk)
1/2 cup of peanut butter
1 teaspoon vanilla

Put above ingredients through milk in a pan and stir until butter is melted. Then bring to a boil for 1 minute. Remove from heat and add the peanut butter and vanilla. Mix in oats to consistency (3-4 cups depending on how wet you want the dough to be).

Drop onto foil sheets until cooled. Store in an airtight container.

*I searched for a slightly healthier version and found one that used honey instead of sugar. Jordan requested his moms version (it was nice to bite into a familiar cookie) but next time I’d like to try this variety.

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