Nut Free No Bake Cookies
These Nut-Free No-Bake Cookies are a quick, chocolatey, allergy-friendly treat perfect for school snacks, lunchboxes, or hot summer days.
Ingredients
- 2 cups granulated sugar
- 1/2 cup 1 stick unsalted butter
- 1/2 cup milk
- 1/3 cup unsweetened cocoa powder
- 1/4 teaspoon fine salt
- 3 cups quick-cooking rolled oats uncooked
Instructions
- Line a baking sheet with waxed paper, parchment, or non-stick foil.
- In a large saucepan, combine sugar, butter, milk, cocoa powder, and salt.
- Bring to a rolling boil over medium heat, stirring frequently.
- Boil for 3 full minutes.
- Remove from heat and stir in oats until evenly coated.
- Drop by spoonfuls onto the prepared baking sheet.
- Let cookies set at room temperature for 45 minutes, or chill in the fridge for 15 minutes.
- Once firm, remove from paper and store in an airtight container.
Notes
How to Store:
- Keep cookies in an airtight container at room temp for up to 1 week.
- Refrigerate for up to 2 weeks or freeze for up to 3 months.
- Add chocolate chips, sprinkles, coconut, or a dash of vanilla extract.
- For a mocha twist, stir in 1/4 tsp espresso powder.