At the time of publication, all recipes were free of the allergens listed as being free of in the title (i.e. soy-free, milk-free, etc.), and all other information shared was accurate to the best of my knowledge.
Though I strive to update outdated information quickly and work diligently to make sure you have the most accurate information possible at all times, it is your duty to double check labels EVERY TIME to ensure that the ingredients you use are SAFE FOR YOU.
Your doctor or allergist should also be your first go-to for information on how to handle your medical needs. That being said, if you DO notice an error, please send me an email letting me know (tell me what page or recipe the error is on, what the error is, etc.), and I will correct the error ASAP.
Thank you so much!

Please Be Advised:
I make sure all of my recipes use foods that are free of the allergens they say they are free of. You will need to do the same. For help with this, please see the appropriate "Alternative Names" page for the allergen(s) you need the recipe free of.

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Thursday, July 5, 2012

Brown Sugar No-Bakes (Fish, Soy, Egg and Wheat-Free)

This is a recipe that I came up with one day when I was wondering what the No-Bake cookies would taste like if you cut out the cocoa and made them with brown sugar instead of white.   The answer?  Yummy! :)  They taste a little bit like butterscotch mixed with peanut butter, but not quite like a Mary Jane candy, if you know what that is. :)  I had seen a similar type of cookie before, and I know there are cookies similar to this out there, but this is my version. :)  At any rate, I hope you enjoy it.

This recipe is fish, egg and wheat-free (it can be gluten-free if you use gluten-free oats, but I know there is a debate out there on whether or not oats are really gluten-free, so use your best judgment if you have Celiacs or are especially sensitive), and are only soy-free if you use all soy-free ingredients.

Brown Sugar No-Bakes

2 Cups brown sugar

1/2 Cup full-fat, salted butter

1/2 Cup milk

Dash of salt

1/3 to 1/2 Cup smooth, natural peanut butter (I recommend Smucker's)
(I recommend using the 1/2 Cup amount, but it's purely preference)

1/2 to 1 teaspoon vanilla (optional)

1/2 to 1 teaspoon cinnamon (optional)

3 Cups quick or old-fashioned oats

1. Combine brown sugar, butter, milk and salt in a large pot (think soup pot or spaghetti pot, not sauce pan).

2. Bring contents to a rolling boil under medium heat, stirring constantly.

3. Boil and stir for 1 minute.

4. Stir in peanut butter, and keep stirring until it is melted.

5. Remove from heat and add vanilla and/or cinnamon if using.

6. Stir in oats.

7. Quickly spoon out by tablespoons (larger or smaller based on preference) onto wax paper or aluminum foil and allow to cool completely.

There are days that these cookies just don't seem to want to set up for whatever reason.  If this happens you can do one of 3 things:

1. Stick them in the freezer.  They'll still be soft, but at least you can eat them with your fingers. :)

2. Eat them with a spoon as is.

3. Scrap them into a bowl and use them as a thick ice cream topping. :)

Any way you decide to eat them, they are delicious, and I hope you enjoy them! :)

(This recipe was originally posted on my original site, Natural and Free.)


  1. Oh, I like that its no bake! :) Got it tweeted and pinned!


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