Allergy-free No Bake Cookies

This is a recipe I got from an allergy free dessert book I have, however, I tweaked it to fit all of Anthony’s allergies.

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She calls these no-bake cookies: haystacks.

One of the ingredients is rolled oats, but the rolled oats I have in the house are made in a shared facility, which is a big no-no here. 🙂

So ingredients I used were:
1 1/2 cups of turbinado sugar
1/4 cup unsweetened cocoa
1/4 cup of expeller pressed virgin coconut oil (make sure you stir it before measuring)
1/2 cup of unsweetened rice milk
2 cups of baby oatmeal (I used Gerber, it’s what Anthony eats)
1/2 cup of natural sunbutter
1 tsp of 100% pure all natural vanilla extract
parchment paper

In a medium saucepan, I heat to a boil the sugar, cocoa, coconut oil, cocoa, and the rice milk. Once it was boiling, I waited until it boiled and then continued to stir for 1 and 1/2 more minutes.

Then remove from heat and add the oatmeal, sunbutter, and vanilla.

I scooped about 1 tbsp. scoops onto the parchment and let it chill and set in the fridge. The longer it sits, the better, as the coconut oil solidifies again.

These are a nice treat and don’t require a lot of time. They were read to eat right away, but got better as they sat longer. 🙂

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About Katie Choudhary
Joyful Catholic wife and mom. Former teacher and former college athlete. Baptism Prep, Momnipotent, and Guardians and Angels group facilitator, Catechesis of the Good Shepherd directress at the Cathedral of Saint Raymond in Joliet, Illinois. MEd in Educational Leadership with a Type 75 certification.

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