GF Chipotle and Chocolate No-Bake Cookies

Overland Expo, Overland Journal, Camping, CookingIngredients:
  • 1 cup sugar 
  • 4 tablespoons cocoa 
  • 1/4 cup butter 
  • 1/4 cup milk 
  • 1/2 cup chunky peanut butter 
  • 1/2 cup salted, roasted peanuts 
  • 2 teaspoons vanilla 
  • 1 teaspoon Chipotle Chili Powder 
  • 3 cups gluten free rolled oats (standard rolled oats work just as well)
Makes 20-30 cookies

Pre-Trip Preparation:
At home, measure out all of your dry ingredients and place them in individual plastic zipper bags.  Small plastic nalgeen bottles make great storage containers for the pre-measured wet ingredients.

Place a cutting board in your cooler to chill.  You will form the cookies on this and the chilled cutting board will help the cookies setup.

In a medium sized heavy saucepan bring to a boil, the sugar, cocoa, butter, chipotle powder and milk. Let boil for 1-2 minutes, but be careful not to burn it. Add the peanut butter and vanilla mix until combined. Add the peanuts and oatmeal to the pan and mix together till completely coated in chocolate. Using a ¼ measuring cup lightly sprayed with vegetable oil or a small scoop, drop cookies onto the smooth cutting board. Allow to cool.  If it is hot outside, place the cutting board and cookies back into the cooler to help cool.