In medium saucepan combine sugar through milk.
Heat over medium heat, stirring frequently until mixture begins to boil.
Let boil for 1 minute without stirring and then remove from heat. (or at least 2 minutes if you make these using “regular” ingredients…you know the kind with real dairy)
Immediately stir in the No Nut Butter and the vanilla extract.
Then mix in quick oats.
Drop by heaping spoonfuls onto parchment-lined cookie sheet.
Chill in fridge for several hours until set.
Now, this recipe is allergy free for us because our daughter Bee has severe food allergies to a long list of foods. This recipe can easily be adapted for all you normal folks out there who don’t have to manage multiple food allergies.
Earth Balance Soy Free is a margarine spread that I use in place of butter. You can use butter or margarine for this.
Vanilla Hemp milk is our milk substitute. You can sub in your favorite milk – dairy or nondairy for this ingredient.
No Nut Butter is our peanut butter substitute. You can try your favorite nut butter for this ingredient. You could also try some of the Cookie Butter or other fun spreads.
If you are using a nut butter other than No Nut Butter, you will need to decrease the salt to 1/4 tsp.
For the gluten free quick oats, you can use your favorite quick oats.
(Link will be live on August 20)