Most days after work, when I get home I just want to sit on the couch and do nothing.
And while I’m doing nothing, I usually want a glass of wine and something chocolate (total cliche girl activity, I know).
So tonight I will be doing just that with these yummy cookies. They are easy enough to make on a weeknight because they require no baking. We called them “no bakes” growing up and they were hands down my favorite school cafeteria cookie, even if I didn’t (and still don’t) think oatmeal belonged in cookies (oatmeal raisin cookies will always be a breakfast cereal trying hard and failing miserably at being a dessert).
I’ve re-made my mom’s tried & true recipe, making them dairy-free and refined sugar-free. They are vegan and delicious!
2 tbsp. coconut oil
1/2 cup non-dairy milk (my favorite is unsweetened vanilla almond milk)
7 dates, cut into 1/4″ pieces
3 tbsp. cocoa powder
1/4 cup unsalted peanut butter (or almond butter)
1 1/4 cup rolled oats (not quick cooking or steel cut)
3/4 tsp. vanilla
- Combine oil, milk, cut dates, and cocoa powder in a saucepan over low heat. Mash and stir until dates are incorporated. If the mixture gets too dry, add more milk by the tablespoon full.
- Add peanut butter and stir until just combined.
- Take off the heat and stir in vanilla and rolled oats. Drop onto wax paper in balls about 1.5 inches in diameter.
- Let cool until cookies are solid.