Ingredients
1/2 cup of unsalted butter
1/2 cup of milk
2 cups of sugar
1/4 cup of unsweetened cocoa powder
1/2 cup of creamy almond butter (or any peanut-free alternative)
3 cups of quick-cooking oats
1 teaspoon of vanilla extract
Optional toppings: sprinkles, chocolate chips, or shredded coconut
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Instructions
In a large saucepan, combine the sugar, butter, milk, and cocoa powder over medium heat. Stir constantly until the mixture comes to a boil.
Once boiling, let it cook for 1-2 minutes, stirring continuously.
Remove the saucepan from heat and stir in the almond butter and vanilla extract until smooth.
Add the quick-cooking oats to the mixture and stir until well combined.
Transfer the mixture to a greased 9×13-inch baking dish and press it evenly into the dish using a spatula.
If desired, sprinkle your choice of toppings over the top of the cookie cake.
Let the cookie cake cool at room temperature for about 1 hour, or until set.
Once cooled and set, slice the cookie cake into squares or bars.
Enjoy