Gluten Free Chocolate Stovetop Cookies
Description
For when you absolutely need cookies but don’t want to turn on the oven! These cookies are so simple and absolutely delicious! I love having leftover cookies around for my constant and urgent sugar cravings, plus they have peanut butter and oats so they are half healthy, protein right? As if I need any talking into. These babies hold up great in the freezer if you don’t eat them all right away! Happy Cookie Eating!
- Gluten Free
- Vegetarian
- 15minutes prep time
- 0 minutes cook time
- 30 minutes chill time
Recipe
2 cups (400g) granulated sugar
1/4 cup (25g) cocoa powder
1/2 cup (120ml) milk of choice
1/2 cup (113g) butter
3 cups (300g) gluten free quick cooking oats
1 cup (240g) peanut butter
1 tablespoon (15ml) vanilla extract
1. Add sugar, cocoa powder, butter and milk of choice to a medium saucepan over medium heat.
2. Allow butter to melt and bring mixture to a boil, stirring frequently.
3. Once mixture has reached a full boil, stop stirring and allow it to boil for 60 seconds undisturbed.
4. Remove from heat and stir in oats, peanut butter and vanilla extract.
5. Dollop spoonfuls of mixture onto baking sheets lined with parchment paper.
6. Allow to set for 30 minutes at room temperature. Refrigerate until fully cool and set then enjoy!
7. Store in an airtight container in the refrigerator for up to 3 days or freeze in an airtight container and enjoy for up to 3 months.
2 cups (400g) granulated sugar
1/4 cup (25g) cocoa powder
1/2 cup (120ml) milk of choice
1/2 cup (113g) butter
3 cups (300g) gluten free quick cooking oats
1 cup (240g) peanut butter
1 tablespoon (15ml) vanilla extract
1. Add sugar, cocoa powder, butter and milk of choice to a medium saucepan over medium heat.
2. Allow butter to melt and bring mixture to a boil, stirring frequently.
3. Once mixture has reached a full boil, stop stirring and allow it to boil for 60 seconds undisturbed.
4. Remove from heat and stir in oats, peanut butter and vanilla extract.
5. Dollop spoonfuls of mixture onto baking sheets lined with parchment paper.
6. Allow to set for 30 minutes at room temperature. Refrigerate until fully cool and set then enjoy!
7. Store in an airtight container in the refrigerator for up to 3 days or freeze in an airtight container and enjoy for up to 3 months.