Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: mix sugar, cocoa, milk and salt in saucepan; boil for one minute. add peanut butter, butter, and vanilla to hot mixture; stir until combined. stir in oats thoroughly and drop by spoonfuls (i use a small cookie scoop) onto waxed paper. cool thoroughly before removing from paper. (note: the new nasty-tasting flaxseed peanut butters taste just fine in this recipe; add that and increase the healthiness even more!).

Target recipe: preheat the oven to 325°. grease 2 cookie sheets. combine the flour, baking powder, baking soda, cinnamon and salt. in a saucepan, melt the vegetable shortening (or butter) and chocolate. add the honey and stir until smooth. remove from the heat and pour into a large mixing bowl. in a separate bowl, beat the two eggs lightly. pour half of the beaten egg into the honey mixture. blend well. repeat with the remaining half. gradually add the dry ingredients. blend well. stir in the oats and coconut. drop the dough by spoonfuls 1 1/2-inches apart onto the prepared cookie sheets. bake for 18-20 minutes until lightly colored. transfer the cookies to wire racks to cool.