Can substitute this for smooth almond butter, cashew butter, sunflower seed butter or tahini.

TO STORE: Leftover no bake cookies should be stored in the refrigerator, covered. They will keep well for up to two weeks. 

TO FREEZE: Either wrap cookies individually in parchment paper and place in a ziplock bag, or place them all together in one ziplock bag (no parchment paper needed). They will keep well frozen for up to 6 months. 

Keep it vegan. While the original recipe is naturally vegan, if you opt to use honey as the sweetener, some consider that not to be vegan-friendly.

Keep it gluten-free. I used certified gluten-free oats. If you use other brands or makes of it, this is often not the case.

Swap out the peanut butter. If you have a peanut allergy or don’t like the taste of peanut butter, you can use almond butter, sunflower seed butter, or tahini.

Add protein. Add a scoop of your favorite protein powder to make these cookies even more satisfying (just like in classic protein cookies).