1/2 cup margarine (non dairy soy)
2 cups Xylitol (or regular sugar, if you prefer)
1/2 cup Almond Creamery Almond Milk
4 tablespoons unsweetened cocoa powder
1/2 cup natural peanut butter
1/2 teaspoon vanilla extract
3 cups quick cooking oats
- In a large pot, bring margarine, sugar, almond milk and cocoa to a boil. Stirring constantly, let boil for 1-2 minutes until mixture is completely melted. Do not over boil.
- Take mixture off heat and stir in peanut butter and vanilla until completely melted. Stir in oats.
- Drop teaspoonfuls of the mixture onto cookie sheets lined with wax paper or foil and allow to cool. When cool, turn cookies over to dry the bottoms.
- Store in airtight plastic container in the refrigerator.