LeAnne Campbell used to love opening her school lunch box to find these no-bake chocolate oatmeal cookies —her all-time favorites! Not surprisingly, they were also a hit with her sons. And as the one packing their lunch boxes, she loved the ease of making this treat — 5 minutes to prep and 15 minutes to chill in the freezer. Recipe and photos from The China Study Cookbook (revised and expanded edition) ©2018 by LeAnne Campbell. Published by BenBella Books, reprinted by permission.
Makes: 12
- 1 cup unsweetened nondairy milk (rice, soy, almond, etc.)
- ½ cup natural peanut butter
- ⅓ cup raw cane sugar
- 3 tablespoons cocoa powder
- 2 cups rolled oats
In a saucepan, cook milk, peanut butter, and sugar over medium-high heat, stirring constantly, until peanut butter dissolves.
Add cocoa powder and continue to stir. Add oats, stir, and cook for 1 to 2 minutes.
Remove from heat and divide into 12 balls on a baking sheet. Press with a spoon until flat. Refrigerate or freeze before serving.
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