A few of the ingredients may cause sighs of, "I don't want to aimlessly search the store for expensive specialties". That was me at least, but these are staples I tell you and can work amazingly in a lot of recipes, so here you go.
1- coconut oil (should be a wax like consistency) found at whole foods.
2- agave (found at Tarjay)
3- almond milk (found at tarjay) Oh the wonders of this milk. I have pretty much replaced it for milk altogether. It's non-dairy and works in recipes, cereal, etc.
Without further adieu, the recipe:
No bake peanut butter coconut cookies
1/2 cup agave
1/4 cup baking cocoa
1/4 cup milk (almond milk works great)
1/4 cup extra virgin coconut oil
1/4 cup peanut butter (or almond butter)
2 cups old fashioned rolled oats
1 teaspoon vanilla
pinch of salt
In a medium sauce pan mix agave nectar and baking cocoa. Add milk and coconut oil. Stir over medium heat, and bring to a boil. Boil for one minute. Remove from heat. Stir in peanut butter, vanilla, salt and oats. Drop by spoonfuls onto lined cookie sheets. Stick the pan into the refrigerator until the mounds are set, then eat away.