Rating: 1 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

These cookies with rice milk are not going to be as amazing as the no-bake cookies made with sugar, but they still satisfy a sweet tooth. A lot of recipes add vanilla, so it might be worth adding 1/2 to 1 teaspoon.

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Recipe Summary

prep:
10 mins
cook:
5 mins
additional:
30 mins
total:
45 mins
Servings:
36
Yield:
36 cookies
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Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine peanut butter, maple syrup, cocoa powder, rice milk, and sea salt in a saucepan over medium heat. Stir until heated through and cocoa has dissolved, 3 to 4 minutes. Remove from heat and stir in oats.

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  • Drop cookie dough by teaspoonfuls onto waxed paper. Let cool and set completely before serving, about 30 minutes.

Nutrition Facts

64 calories; protein 2.1g; carbohydrates 9.4g; fat 2.5g; sodium 17.8mg. Full Nutrition
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Reviews (1)

1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 1 stars
05/15/2019
This recipe actually has more sugar than the original No Bake Cookie recipe, where I substitute Splenda for the sugar, use fat free milk, and low sugar peanut butter. Read More