Growing up my Grandma and Aunt mostly taught me how to cook. My Mom never enjoyed cooking but she loved sweets. She made us no bake cookies a lot and they have always been one of her favorites.
I wanted to recreate a gluten and dairy free version to enjoy. They are excellent for the summer months when you want a sweet treat but don’t want to turn on the oven.
When replacing the butter it was only natural to turn to my favorite substitute, coconut oil. I used my favorite brand Coco Calla because the flavor is phenominal. Watch out, these are addicting.
½ Cup Coconut Oil
1 Cup Sugar
1 Cup Chocolate Almond Milk
¼ Cup Cocoa Powder
½ Cup Peanut Butter
3 Cups Gluten Free Oats
1 tsp. Vanilla
In a large saucepan combine all ingredients except vanilla. Melt ingredients and bring to a boil. Reduce and simmer for 6-8 minutes. Remove from heat, add vanilla and spoon onto parchment paper and refrigerate at least 3 hours or overnight. Store in the fridge and do not leave out, they will melt. Enjoy!
Jennifer Bigler is living life freely gluten free. She founded Living Freely Gluten Free in 2012 and has been passionate about bringing healthy and simple recipes to families ever since. After switching dairy out of her diet over a year ago she has modified almost all of the recipes to also be dairy free. In addition to being gluten and dairy free she loves to stay organized and plan things out so she wrote 2 E-books dedicated to creating meal plans and grocery list’s to help take the difficulty and stress out of dinner.