I was really sad to leave my double oven in St. Cloud. I had really gotten used to it, baking two different things at once. It was a shock to move into a new place with only (gasp!) a single oven. Well, I got used to that too. Until it died. So sad. I'm sure we could have fixed it, but we used it as an excuse to go out and buy a new one! Trust me, I do enough baking to justify it, especially since one of my jobs (writing this blog) depends on baking and cooking in the oven.
In the mean time, while I waited for my fancy-dancy double oven to arrive, I had to get by with (gasp!) no oven. A whole nine days without baking. I wasn't sure I would make it through. But I did just fine, planning all stove-top meals (at least the stove still worked). The problem came when I needed to make a dessert for Friday night. Since we've moved down to Iowa to be closer to my parents, we've started getting together every Friday night for dinner. I always bring the dessert.
Luckily, I remembered these No Bake Cookies I had made from Food.com and decided to try them again. The first batch came out crumbly - I think I boiled it too long. So for the second batch I tried a slightly different recipe (No Bake Cookies - same name, different recipe). Much better. The addition of more butter and less boiling time really made the difference. I also used old fashioned oats instead of quick. Very chewy and sweet cookies! Plus, they are wheat-free and FODMAP-friendly. My parents liked them and I hope you will too.
(FODMAP-Friendly, Gluten-Free, Egg-Free)
makes about 24 cookies
adapted from Food.com
2 cups granulated sugar
1/2 cup butter
1/2 cup lactose-free or tolerable non-dairy milk
1/3 cup unsweetened cocoa powder
1/2 cup creamy peanut butter
1 teaspoon vanilla extract
3 cups old fashioned oats (gluten-free, if needed)
- Line two large cookie sheets with waxed paper.
- In a large saucepan, stir together the sugar and cocoa powder. Add the milk and butter. Heat and stir over medium heat until butter is melted.
- Continue to cook, stirring frequently, until the mixture comes to a full boil (a full boil is when you can't stir it down). Boil for one minute, stirring constantly. Remove from heat.
- Add the peanut butter and vanilla and stir until smooth. Stir in the oats.
- Drop by heaping tablespoons onto prepared cookie sheets. Let cool and enjoy.