Feel free to use your favorite nut butter in place of the peanut butter. Almond butter is lovely and raw cashew butter makes for a cookie that has a decadent chocolate flavor. I know the nut free folks will consider sunflower butter which I imagine works fine, but these won’t be great lunchbox treats, as they get very tender and fall apart once warm. Any flaked grain will work here - kamut and quinoa were delicious - but thick rolled oats will always be my favorite. If desired, zap your oats in a spice grinder or food processor for 10-15 seconds for a finer oat texture (or use instant oats).
I should note that I've made these without heating the liquid ingredients and have found that step to be crucial in getting the mixture nice and smooth/perfectly creamy. The melting step can be done in the microwave, but I find the stovetop to be best.
These will start to soften if left at room temperature for too long. Store them in the fridge and enjoy cold!
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