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These cookies are a crowd favorite. The name often throws people off, but they are a bundle of chocolate-ly, peanut buttery, oatmeal goodness. You can never have just one. My favorite thing about the recipe is that you can make it vegan friendly as well as gluten free! You’ll be licking your spoon at the end of ‘baking’ and your friends won’t be able to stop taking them off the platter. They are perfect when you need a quick and easy dessert or when you don’t want to turn on the oven. Although my wonderful brother took the photos while I was visiting in CA, these are easy to make–even in a teeny tiny kitchen.

set up

In a medium saucepan combine:

1 3/4 cups sugar

4 Tablespoons unsweetened cocoa powder (I use green and blacks)

1/2 cup milk (here’s where you can substitute rice, hemp, almond, or cashew milk and no one will know the difference)

1/2 cup butter (substitute earth balance if needed)

Cook over medium heat until it begins to boil.

Boil for 1 1/2 minutes

Allow it to boil for 1 1/2 minutes while stirring. Remove from the heat and stir in:

1/2 cup peanut butter

3 cups quick cooking oats (I use Bob’s Red Mill gluten free quick oats)

1 Tablespoon vanilla

Drop by rounded teaspoons onto foil or wax paper (see photos for my ‘two-spoon-method’). Let cool until hardened and then enjoy!

Yum!

Two spoon method

Finished Goodness

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Written by Tammi Shamblin

Shammy Tamblin, the dancing wonder, moved to NYC eight years ago and has loved it here ever since. Originally from CA, she lived with Mormons in the land of Utah while studying ballet at the University of Utah. She now lives in her favorite neighborhood in NYC, the East Village, in her very own studio apartment. She gets to make a living doing what she loves, teaching children the art of ballet. She loves to bake, dance like a dork, and dance on stage with ad hoc Ballet, discover new great restaurants and bars in NYC, and spend time with friends.