1/4 c smart balance buttery spread

1/2 c almond milk

1 c sugar

1 c splenda

1/3 c unsweetened cocoa powder

1/2 c peanut butter (or other nut butter)

1/2 tsp vanilla extract

3 c quick-cooking oats

1/2 c finely chopped walnuts OR cashews

1/2 c coconut flakes

Line a baking sheet with wax paper.

In a med saucepan over med heat, melt buttery spread with almond milk and add sugar, Splenda, and cocoa powder. Bring to a quick boil to dissolve sugar, then reduce heat to law and stir in peanut butter just until melted.

Remove from heat and stir in remaining ingredients. Allow to cool slightly.

Spoon about 3 tbs of mixture at a time onto wax paper and press lightly to form a cookie shape. Chill until firm.

Makes 2 dozen cookies