Ingredients
Scale
- 2 cups sugar
- 1/2 cup unsweetened almond milk
- 1/2 cup butter (I use Green Valley Organics to make this lactose free)
- 1/4 cup unsweetened cocoa powder (I use NOW Foods)
- 3 cups rolled oats (gluten free if necessary)
- 1 cup peanut butter (The kind with only peanuts as an ingredient works well here, I use Crazy Richards)
- 1 tsp vanilla extract
- pinch of sea salt
Instructions
- Place wax or parchment paper on a flat surface (a baking sheet or just the counter works fine here).
- In a medium saucepan, bring the sugar, milk, butter, and cocoa powder to a boil. Allow to boil for 1 minute. Remove the pan from the heat.
- Mix in the oats, peanut butter, vanilla extract, and sea salt.
- Drop spoonfuls of the chocolate peanut butter oatmeal mixture onto the prepared parchment or wax paper. Allow to cool and harden (about 30 minutes).
- Store in the fridge in an airtight container.
Notes
This recipe has not been tested for FODMAP content, but the ingredients used are in amounts compliant with the Monash University App.
- Prep Time: 5 mins
- Cook Time: 5 mins
- Category: cookie, low fodmap, gluten free, lactose free, holidays
