I remember before we discovered we were gluten intolerant, we used to make no-bake cookies. Now, we have them again.
The oats can be either whole or quick-cooking; we prefer whole oats in our cookies but I have used quick-cooking ones and they turn out just as well.
2 cups white sugar
½ cup butter
½ cup milk
4 tablespoons cocoa powder
3 cups GF oats (I use Quaker oats and we have no reaction, but if you are very sensitive I would advise using something that is certified gluten-free)
1/3 cup peanut butter
1 teaspoon vanilla extract
In a small saucepan, mix together sugar, butter, and milk. Heat saucepan at medium-high and bring to a boil. Stir constantly to keep mix from burning.
Let mix boil for one minute and then remove from heat. Add oats, cocoa, peanut butter, and vanilla extract. Place on a buttered cookie sheet and refrigerate for at least thirty minutes.