Pictures and Recipe from Peas and Thank You
No Bake Snowball Cookies
Makes 24-30 cookies
- 1 c. organic sugar
- 2 T. vegan margarine (i.e. Earth Balance) or coconut oil
- 3/4 c. non-dairy or organic milk
- 1/3 c. unsweetened cocoa powder
- 1/2 t. salt
- 2 t. vanilla extract
- 1/2 c. natural peanut butter
- 3 c. quick-cooking or old-fashioned oats*
- 1/4-1/2 c. organic powdered sugar
*most recipes traditionally call for quick-cooking oats, but I don’t mind the texture of the old-fashioned. Use whichever you prefer.
In a medium saucepan, combine sugar, margarine or oil, milk and cocoa powder.Bring mixture to a boil over medium heat. Once the mixture has come to a boil, lower the heat and simmer for 3 minutes, stirring occasionally. Remove from heat and add salt, vanilla and peanut butter. Place oats in a large mixing bowl and pour chocolate mixture over the top.
Stir until fully incorporated.
Place dough in the refrigerator for an hour. This should give you plenty of time to wash your hair and/or put the Barbie Dream House away.
When the dough has chilled, place the powdered sugar in a bowl, grab your dough, a cookie scoop or measuring spoon and a plate.
And if you are extra tired like me, a chair. Using your scoop, portion out a bit of dough and roll it into a ball. Drop the ball carefully in the powdered sugar and roll it around until the cookie is lightly dusted all over. Repeat until you’ve used all the dough. The cookies will be ready to eat or return to the refrigerator for a firmer cookie and/or storage.
Leave a Reply