No Bake Peanut Butter Honey Cookies Food

ALL-NATURAL NO-BAKE COOKIES

Steps:

• Combine honey, coconut oil, and cocoa powder in a small pot and bring to a boil; cook at a boil for 2 minutes and remove from heat. Stir oats, peanut butter, coconut, and vanilla extract into the hot honey mixture until the peanut butter melts and the mixture is smooth.
• Drop mixture by spoonful onto waxed paper. Set aside to cool until firm, about 20 minutes.

NO-BAKE PEANUT BUTTER HONEY COOKIES

Steps:

• Combine all ingredients and mix thoroughly.
• Separate into 8 "cookies" and refrigerate until firm.

PEANUT BUTTER AND HONEY NO-BAKE COOKIES

Steps:

• Combine the butter, milk, white sugar, brown sugar, and honey in a large pot over medium-high heat; bring to a rapid boil for 90 seconds. Stir the salt and peanut butter into the mixture and remove immediately from the heat. Add the oatmeal quickly and mix to combine. Make sure the texture is thick with a little bit of sauce, but not too much sauce. If needed add extra oatmeal.
• Drop rounded spoonfuls of the dough 2 inches apart onto aluminum foil or waxed paper; allow to sit 1 to 2 hours before serving.

NO-BAKE PEANUT BUTTER CANDY

Steps:

• melt peanut butter and honey in the microwave on high for 40 seconds.
• Mix in dry milk.
• Flatten onto waxed paper or foil.
• cut into squares.
• refrigerate.
• Enjoy!

GLUTEN-FREE NO BAKE COOKIES - CHOCOLATE, PEANUT BUTTER, AND OATS

Steps:

• Combine the first 5 ingredients in a saucepan.
• Bring to a boil and continue to cook over a gentle boil for 90 seconds.
• Remove from heat.
• Add peanut butter and stir to melt.
• Add oats and vanilla and stir thoroughly to mix.
• Drop by rounded tablespoon onto nonstick surface (Silpat, wax paper, nonstick cookie sheet).
• Transfer to refrigerator and cool till set.
• * May sub almond milk for milk for dairy-free version.
• * May sub agave nectar for honey for vegan version.
• * May sub sunflower seed butter (nut-free) or almond butter for peanut butter.

NO-BAKE PEANUT BUTTER COOKIES III

Steps:

• In a saucepan over medium heat, combine sugar, butter and milk. Bring to a rapid boil and boil for one full minute. Remove from heat and stir in the vanilla and peanut butter. Mix in the oats, stirring until the mixture begins to cool. Transfer to a large bowl if it does not fit into the pan well. Drop batter by teaspoonfuls onto waxed paper. Let cool until set.