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.



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


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.

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

Nutrition Facts

63.8 calories; 2.1 g protein; 9.4 g carbohydrates; 0 mg cholesterol; 17.8 mg sodium. Full Nutrition

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Rating: 1 stars
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