I know, I know, I haven’t posted for a while, but I have had some terrible news. My sweet, sweet Aussie Mix (yes the adorable one in the pictures), Splash, has been diagnosed with Lymphoma. She does not have much time. At only 8 1/2 years old this has been a devastating blow to our family. So I was seeking out some comfort food in the form of, you guessed it, chocolate! I was telling my sister how these cookies, made famous in our family by our grandmother, whom we called Ma’am Ma’am, taste so wonderful if you substitute the margarine for Coconut Oil (the good kind; not the hydrogenised) and the milk with coconut milk. They taste absolutely dreamy, creamy, chocolaty delicious!
So, I used Nutiva Organic Extra Virgin Coconut Oil and Coconut Dream Vanilla Coconut Milk. I find them in my local and favorite grocery store, Raley’s, but you can find them on the web as well. Here is my version of this wonderful treat, sure to be a family favorite. And by the way, don’t worry if you have finicky eaters who don’t like coconut. The coconut flavor does not come through as much as its wonderful creamy, silkiness which makes these so special.
So, introducing the
Dreamiest Gluten-Free, Dairy-Free Chocolate Oatmeal Cookies
2 C baker’s sugar
1/3 C + 1 TBSP Vanilla Coconut Milk
1/2 C Coconut Oil
2 TBSP heaping Cocoa
3 C Bob’s Red Mill Gluten Free Rolled Oats
2 TBSP Creamy Peanut Butter
Dash of Cinnamon (trust me…)
So did you notice? No vanilla. Vanilla often has GRAIN ALCOHOL, a no-no for us Celiacs, so add the Vanilla Coconut Milk and skip the vanilla.
Directions: Spread a sheet of foil out on counter top. Have measuring cup with peanut butter and oats ready and set aside. Combine Sugar, Coconut Milk, Coconut Oil and Cocoa in medium saucepan on med-high heat. Stirring frequently, bring to a boil. Boil 2 MINUTES, NO LONGER! Remove from heat, stir in Peanut Butter and Oats. Spoon onto foil. Allow 15-20 minutes to set and ENJOY!