Fish Free No-Bake Cookies

Total time50 min

Prep time10 min

Cook time10 min

4.8

(12)

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Ingredients

24 servings

2 cups granulated sugar
½ cup whole milk
Chef's tip
Use the same amount of soy milk as regular milk. It's one of the most reliable milk swaps and works in almost any recipe, including sauces, custards, and baked goods. In cold drinks or uncooked dishes you may notice a mild soy flavor.
½ cup unsalted butter, cut into pieces
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
¼ cup unsweetened cocoa powder
½ tsp fine salt
3 cups old-fashioned rolled oats
½ cup creamy peanut butter
2 tsp vanilla extract

Instructions

1
Line a large baking sheet with parchment paper and set it near the stove. Measure the oats, peanut butter, and vanilla extract into a large heatproof bowl so they are ready to add the moment the syrup is done.
2
Combine the sugar, milk, butter, cocoa powder, and salt in a large saucepan over medium heat, stirring until the butter melts and the sugar dissolves.

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