Cookies senza glutine senza cottura

Ingredienti

• 1/2 cup butter (cut into tablespoon size pieces)
• 1/2 cup whole milk
• 1 cup light brown sugar (firmly packed)
• 1 cup granulated sugar
• 1/4 cup cocoa powder
• 1/4 teaspoon salt
• 2/3 cup creamy peanut butter
• 1 1/2 teaspoon vanilla extract
• 3 cups gluten-free quick oats

Preparazione

1. 1

   Spray a mini muffin pan with cooking spray (my favorite way to make them!). OR line 2 baking sheets with parchment paper or silicone baking mats and set aside.

2. 2

   In a medium-sized pot, combine the butter, milk, brown sugar, granulated sugar, cocoa powder and salt. Heat the mixture over low heat, stirring frequently until melted. (Don't bump up the heat yet because the mixture won't combine properly and the cookies may not set.)

3. 3

   Once everything is melted/combined, increase the heat to medium and, stirring constantly, bring to a boil. Boil the mixture for 1 minute or until the mixture reaches 230F. (I use an instant read thermometer for this.)

4. 4

   Remove the pot from the heat and stir for a few more seconds. Add in the peanut butter and vanilla. Stir until the peanut butter is totally combined and melted. Stir in the oats.

5. 5

   Drop no bake cookie mixture by approximately 1 ½-2 Tablespoon-sized spoonfuls onto prepared cookie sheet.

6. 6

   Allow the cookies to cool until set, about 20-30 minutes before serving. The cookies will firm up as they cool. Enjoy!