1/2 cup margarine (such as vegan Earth Balance)
2 cups sucanat (or regular sugar, if you prefer)
1/2 cup non-dairy milk
4 tablespoons unsweetened cocoa powder
1/2 cup natural peanut butter
1/2 teaspoon vanilla extract
3 cups quick cooking oats
In a large pot, bring margarine, sugar, soy milk and cocoa to a boil. Stirring constantly, let boil for 1-2 minutes until mixture is completely melted. Do not over boil.
Take mixture off heat and stir in peanut butter and vanilla until completely melted. Stir in oats.
Drop teaspoonfuls of the mixture onto cookie sheets lined with wax paper or foil and allow to cool. When cool, turn cookies over to dry the bottoms.
Store in airtight plastic container in the refrigerator.