No Bake Cookies
2 Tablespoons of Earth Balance Butter
1/2 Cup of Sugar
1/4 Cup of Whole Milk (see note)
1.5 Tablespoons of Unsweetened Cocoa
1.5 Cups of Quick Oats
1/4 Cup of Sunflower Seed Butter
Dash of salt
Splash of Vanilla Extract
In a medium sauce-pan, place the milk, cocoa, sugar, and butter in the pot
Before beginning to heat the ingredients, I chose to gather the remaining ingredients. If you cook it too long or don’t cook it as quickly, the cookies won’t turn out. So, I measured the sunflower seed butter and oats before beginning to start the cooking phase.
When ready, begin to heat the sauce-pan on the stove. Once the butter has melted and has boiled a little bit (stir while that is being done), stir in the other ingredients: sunflower seed butter, salt, vanilla extract, and oats. I gave the sunflower seed butter about 5-10 seconds, before adding in the oats. Once the cookies have been stirred and are covered in the mixture, drop by the spoonful on a piece of wax paper. Allow them to cool, in order to harden.
** In order for the cookies to turn out, you really need to use whole milk. I forgot to use whole milk, so my cookies didn’t harden. I just stuck them in freezer until I am ready to have one. For me, it wasn’t a big deal that I used the wrong kind of milk… since most of my desserts end up in the freezer anyway.**