Peanut Butter Oatmeal Pretzel Cookies

Directions

1. Wash hands with soap and water.

2. Line 2 baking sheets with parchment paper; set aside. Place oats, pretzels and quinoa in a large bowl; set aside.

3. In a medium saucepan over medium heat, melt butter. Add in brown sugar, almond milk and cocoa powder; bring to a boil. Boil mixture for 2 minutes, stirring frequently. Remove from heat and stir in peanut butter and vanilla until mixture is smooth. Pour over oat mixture and mix well.

4. Drop mixture by 2-tablespoonfuls onto prepared sheets; shape each into a cookie form. Refrigerate for 1 hour or until firm.

5. Store in an airtight container in the refrigerator for up to 3 days.

Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, visit fightbac.org!