Vegan No-Bake Cookies

1. Heat almond butter (or peanut butter), brown sugar, coconut oil and almond milk in a medium saucepan over medium heat, stirring, until the oil and sugar maintain melted. Traipse in oats, cinnamon, vanilla and salt. Let cool a dinky bit.

2. Drop the dough by tablespoonfuls onto a parchment-lined baking sheet. Press into 2-run circles. Refrigerate until firm, about 2 hours.

Pointers

To secure ahead: Refrigerate in an airtight container for up to 5 days.

Tip: Of us with celiac disease or gluten sensitivity must use oats which could be labeled “gluten-free,” as oats are on the total execrable-execrable with wheat and barley.