AKA plops, though my mom will deny ever giving them such a name. (In all fairness it was probably one of my sisters.) We grew up eating these no-bake wonders as well as helping our mom make them. She originally got the recipe from the mother of her childhood best friend, passing the recipe along to my sisters and me, and my sisters to their kids. If there’s any cookie that’s dear to our hearts, it’s plops. This is the veganized, slightly more healthful version, which calls for natural peanut butter and unsweetened coconut.
*If your peanut butter is unsalted, add a pinch of salt.
½ cup unsweetened non-dairy milk
½ cup non-hydrogenated margarine, preferably Earth Balance
2 cups sugar (I use organic cane)
3 cups oats (certified gluten-free if necessary)
3 tbsp cocoa
2/3 cup unsweetened natural peanut butter
1 cup unsweetened shredded coconut
1 tsp vanilla extract
- Line a couple of baking sheets, cutting boards, or other flat surface with waxed paper.
- In a saucepan, mix the milk, margarine, and sugar. Cook over medium heat, stirring to melt all the margarine, until mixture comes to a rolling boil, then cook for 1 more minute
- Remove from heat and add oats, cocoa, peanut butter, coconut, and vanilla. Stir to mix.
- Drop by spoonfuls (each roughly a heaping tablespoon) onto waxed paper and let cool. If your kitchen is hot you can speed up this process by putting them in the freezer.
Yield: Around 40 cookies