1/2 c. dairy-free margarine

1/2 c. rice milk

2 c. sugar

1 c. semisweet chocolate chips

1 t. vanilla

3 c. gluten-free oats

Combine margarine, rice milk and sugar in a medium saucepan over medium heat. Stir constantly until butter melts. Bring to a boil and boil for 1 minute, stirring constantly.

Remove from heat and add chocolate chips. Stir until chocolate is melted. Stir in vanilla, and then add the oats. Stir until oats are well coated with chocolate mixture.

Spoon by rounded teaspoonfuls until cookie sheets lined with parchment paper. Cool in the refrigerator for 30 min. Store in an airtight container in the freezer.

A variant of my No-Bake Chocolate Oatmeal Drops

Yield: 54 cookies

Optional: add 1 c. chopped walnuts with the oats