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These cookies were a staple in my family growing up, and I loved it when we made them because I got to lick the pan after it had cooled down. These are a frugal and easy option—they use ingredients you probably have in your pantry, and they only take about 5 minutes to come together (plus a few hours for the mixture to set). Best of all, they can be adjusted to accommodate many allergies. They are gluten-free and egg-free as is, but you can change up the butter, milk, and peanut butter to substitutes if you have dairy or nut allergies.
Allergy Friendly No Bake Cookies
You’ll only need basic ingredients to make these: sugar, milk, butter, cocoa powder, oats, vanilla, salt, and cinnamon.
Here is what you need (except I forgot to put the butter and cinnamon in this picture). I used whole milk, but any milk (dairy or not) will work!
Mix sugar, milk, butter, and cocoa powder in a saucepan over medium heat.
While you’re waiting for the mixture to boil, measure out the peanut butter and oats. Also, spread a large sheet of wax paper or parchment paper on the counter.
Once the butter starts to melt, stir it occasionally.
Bring the mixture to a boil and let it boil for 1 minute.
Remove the pan from the heat and immediately stir in oats and peanut butter.
Then add in the vanilla, salt, and cinnamon.
Using a tablespoon measure, place heaping spoonfuls a couple inches apart on the wax paper until you’ve used up all the mixture.
Let harden for a few hours, then place in a container and keep refrigerated until ready to eat. These are perfect to take to a friend with a new baby or to a new neighbor!