2 cups sugar
¼ cup unsweetened cocoa powder
½ cup non-dairy milk
½ cup non-hydrogenised margarine
1 tsp vanilla extract
1 pinch salt
½ cup chunky peanut butter
3 cups quick cooking oats
1. In a saucepan over medium heat, combine the sugar, cocoa, milk and margarine. Bring to a boil, stirring occasionally. Boil for 1 minute and then remove from heat.
2. Stir in the vanilla, salt, peanut butter and oats.
3. Drop by rounded spoonfuls onto waxed paper.
4. Allow cookies to cool for at least one hour. Store refrigerated in an airtight container.