Here we are, mid-summer, and I feel like I've reached the "kitchen fatigue" point. It seems as soon as I clean up the kitchen from one meal, the children are raiding the refrigerator or rummaging through the cupboards looking for snacks. Chalk it up to extra activities and growth spurts, I suppose.
I love to make my voracious children all sorts of delicious homemade snacks, but in mid-summer I have trouble turning on my oven. I know my baking mojo will return only too soon with the advent of cooler weather, but in the meantime, I've been defaulting to no-bake treats. Enter this delicious recipe for chocolate peanut butter drop cookies, which require no oven, one saucepan, and only a few ingredients. These vegan, gluten-free cookies are so simple and can be prepared in ten minutes flat. There's only one problem—they are terribly addictive! I bet you can't eat just one.
In a large saucepan, combine sugar, milk, and coconut oil. Bring to a boil and allow to boil for one minute, stirring constantly.
Remove from heat. Add vanilla, salt, and peanut butter, and stir until smooth.
Fold in oats and chocolate chips. Some chocolate chips will melt at this point, giving the mixture a swirled appearance.
Drop by tablespoon onto a parchment paper-lined baking sheet. Refrigerate until firm, approximately 30 minutes.
Store in an airtight container in the refrigerator. These can also be frozen with wax paper between layers to avoid sticking.
(Yield: about 3 dozen cookies)