{Gluten Free} Chocolate Peanut Butter No Bakes

We are getting closer to summer and you know what summer brings warm weather (my favorite)! When those temperatures start to rise the last thing you want to do is fire up that oven and heat up an already hot house. But sometimes you just really want some cookies. Such a dilemma right!? Well you’re welcome because I have a solution for you. These cookies are a “fudgie” delight. They are not only easy to make (they take about 5 minutes to mix) but they are packed with healthy stuff like gluten free oats and quinoa. These cookies can handle tons of add ins like chocolate chips, shredded coconut or dried fruit. And if you would like to make them vegan friendly just omit the butter and use all coconut oil.


What you’ll need:
* a medium sized pot
* some measuring cups
* something to mix with
* wax paper or parchment paper
* a couple of plates of cookie sheets

Ingredients:
* ½ cup almond milk
* ¼ cup coconut oil
* ¼ cup butter
* ½ cup honey
* ¼ cup cocoa powder (I used dark chocolate cocoa powder)
* ½ cup peanut butter
* 2 teaspoons of vanilla
* 2 cups of gluten free oats
* 1 cup of cooked quinoa

Now for the how to:
Lay out some parchment paper or wax paper on your plates or cookie sheets. Trust me you’ll want to do this first or you’ll be scrambling to lay it out when your hands are all messy and you’re ready to scoop out your cookies. Not that I’m speaking from experience or anything like that. Put your pot on the stove and place on medium heat. Toss in your coconut oil, butter, and honey. (Remember: if you measure your oil first and use the same measuring cup to measure your honey it’ll come sliding right out of that measuring cup.) Once your butter, oil, and honey have melted you can stir in your peanut butter. Remove your pot from the heat and stir in your cocoa powder and vanilla until combined. Lastly toss in the oats and quinoa. Combine and then use one of your measuring cups to scoop out some perfectly uniformed cookies onto your parchment paper. This recipe yields about 18 cookies. After scooping out your cookies place them in the fridge to cool. Once they are cooled you can store them in a Tupperware in the fridge. Use parchment paper between your layers of cookies to keep them from sticking together. Be sure to stash some of these behind the sour kraut because these bad boys are so tasty though won’t stick around long. Enjoy!