1/2 cup Smart Balance Butter
2 cups sugar
3 tablespoons Hershey’s Cocoa Powder
1/2 cup Silk Original Almondmilk
1/8 teaspoon salt
3 cup gluten free instant oats
1/2 cup chunky peanut butter
1 teaspoon vanilla
Set out 2 large pieces of either foil or parchment paper.
In a medium sized saucepan melt butter over medium heat. Add sugar, cocoa powder, almond milk, and salt. Stir and bring to rapid boil. Boil for 60 seconds. Remove from heat and quickly stir in oats, peanut butter, and vanilla.
Working quickly, drop batter by rounded teaspoon onto foil or paper. Cookies will harden as they cool.