Ingredients:
3 cups gluten-free oats- NOT steel cut oats
1/2 cup peanut butter**
1/2 cup water
1/4 cup carob***
Instructions:
Put all ingredients (except oats) in saucepan and stir over medium heat until mixture boils. Remove from heat and stir in oats.
Drop by teaspoonful onto cookie sheet; either non-stick or lined with parchment paper. Use spoons (or your hands) to form cookies into flattened ball shapes and refrigerate until hardened- about an hour.
Store in airtight container in fridge. Will last a couple of weeks.
Makes about 2 1/2 dozen cookies- depending upon size.
NOTE: You may also spread the dough out onto a cookie sheet and cut into bars when cooled.
** I make my own peanut butter. Click here for recipe.
*** You may use baking cocoa- but if you do, add a little more sugar, because cocoa is more bitter than carob.