In honor of the Labor Day weekend, it is important to remember the season and do as little as possible, particularly because the first hints of fall are a reminder that full-fledged holiday baking is not that far away (did I really say that? Ack - strike it from your mind, fast!)
With Labor Day also comes the return of school, which means that I am biologically preprogrammed to want to eat more peanut butter. I love peanut butter, but for some reason as a kid I never ate the stuff during summer. It was only when school started again that peanut butter would make its triumphant daily return to my lunch, and I absolutely could not be happier.
Mix this all in with weather that swings 25 degrees in a few hours (and my absolute refusal to turn on the air conditioning because of it), and the result is an old favorite: a no-bake cookie recipe that includes the world's best flavor combination, peanut butter and chocolate, and I've changed the recipe so it is vegan. As much as I love the other no-bake recipe I posted, this one is also delicious, with a slightly different flavor profile (think sweet and salty!), and it has the added bonus of having ingredients you probably already have in the house.
The recipe was adapted from a close friend of my mom's, Kate Collins, who is the author of the Flower Shop Mystery series. I'd definitely recommend whipping up a batch of these cookies and then curling up with one of her books - a well-deserved plug, I assure you! Her link is to the right under friends; I hope you'll check it out!
***Apologies that this recipe was inadvertently tagged as gluten free! You probably thought I was a weirdo since I said gluten free when there is clearly flour in the recipe, so I wanted to cop to my mistake.
Chocolate and Peanut Butter No-Bake Cookies
Yields: 3-4 dozen cookies
1/2 c. non-dairy butter substitute (like Earth's Balance Vegan Buttery Sticks)
1 1/2 c. white sugar
1/2 c. soy milk
1/2 c. cocoa
1 - 1 1/2 tsp. vanilla
1/2 c. natural peanut butter (recipe update: natural peanut butter works, smooth or chunky!)
2 1/2 c. oats
1/2 c. flour
1) Melt butter substitute, sugar, soy milk, and cocoa on the stove; bring to a boil, and boil for one minute.
2) Remove from heat and mix in remaining ingredients.
3) Drop by rounded tablespoons onto cookie sheets lined with parchment paper and cool in the fridge. Store covered in fridge.