These vegan no-bake cookies are great for after school snacks or quick, healthier treats. To dress them up a bit, drizzle some melted chocolate over the cookies after they've cooled and serve them with a bit of dairy-free soy ice cream!
Makes about 4 dozen cookies
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Ingredients:
- 1/2 cup coconut milk
- 2 cups white sugar
- 2 T. cocoa powder
- 1/4 cup dairy-free chocolate chips
- 1/2 cup peanut butter
- 3 T. dairy-free soy margarine
- 3 cups rolled oats
Preparation:
1. Line a large baking sheet with wax paper. Set aside.
2. In a medium-sized saucepan over medium heat, combine the coconut milk, sugar, cocoa powder, dairy-free chocolate chips, peanut butter and soy margarine, stirring to combine. Bring the mixture to a boil, and boil for 2 minutes without stirring. Remove from heat and stir in the oats until evenly distributed. Drop onto the prepared sheet in small mounds and let cool completely before serving. Serve cold or at room temperature.
