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. 🙂