Allergy Safe Recipes
2 ounces unsweetened baking chocolate
1/2 cup crunchy natural peanut butter*
2/3 cup sugar, or less to taste
2 tablespoons vegetable oil
1 cup rolled oats, uncooked
3/4 cup raisins
1/2 cup non-roasted nuts, chopped **
*you can use commercial peanut butter if allergies permit
**you can use another 1/2 cup raisins instead of the nuts.
Melt chocolate and peanut butter together with oil, stirring occasionally. This can be done on the stove over low heat or in the microwave. When well blended, stir in the remaining ingredients. Drop by rounded teaspoonfuls onto waxed paper. You may need to use your hand to
shape them if the cookies refuse to stick together; this won't matter in the final product. Chill until firm. These should be stored in the refrigerator.
About 2 dozen cookies.
Copyright 1997-1998, Eileen Kupstas Soo. Use and copying of this information are permitted as long as (1) no fees or compensation are charged for use, copies or access to this information, and (2) this copyright notice is included intact. -- CST Approved.