This recipe is an allergy friendly version of my husband's favorite cookies.
1/2 cup margarine (I use Earth's Balance soy free)
1/2 cup rice or coconut milk
1/3 cup cocoa
2 cup sugar
1/2 cup Sunflower butter (may have traces of soy)
3 cups of oatmeal (I like to use quick oats)
Mix butter, milk, cocoa and sugar in a pot on the stove on medium heat until it has been boiling for 1-2 minutes. Remove from heat and add sunflower butter and oats. Mix until completely combined. Drop by the spoonful on waxed paper. Let cool before eating.