INGREDIENTS
- 3 tbsp plant-based butter (42 g)
- ¾ cup granulated sugar (150 g)
- ⅓ cup almond milk (78 mL)
- 3 tbsp cocoa powder (18 g)
- ½ cup creamy salted peanut better (125 g)
- 1 tsp vanilla
- 2 cups quick-cooking oats (188 g)
INSTRUCTIONS
- Prepare: Line a baking sheet with wax or parchment paper and set aside.
- Melt Butter: In a medium or large saucepan over medium heat, melt the vegan butter.
- Add Sugar, Milk and Cocoa Powder: Once it is melted, whisk in the granulated sugar, almond milk, and cocoa powder until well combined. Bring to a boil and let simmer 1:30-2 minutes then remove from heat. Note: It’s important to let the mixture boil for long enough so your cookies set properly. It’s suggested to set a timer for 2 minutes as soon as the mixture comes to a boil. Remove it from the heat after simmering for at least 90 seconds.
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Please continue to the next page (>) for the full list of ingredients and complete cooking instructions. Enjoy this meal!
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