Gingerbread No-Bake Cookies

Lay a strip of foil or parchment paper on the counter to drop your cookies on after they have cooked.

In a medium sized pot, on medium high heat on the stovetop, add the butter, almond milk and sugar to the pot. Stir occasionally. Just as the mixture comes to a boil, set the timer for 1-minute. Stir the mixture continuously as it boils for the minute. After the minute is up, remove the pot from the stove.

Immediately add the vanilla extract and pumpkin spice extract, the salt and the white chocolate chips. Stir the mixture several times until the white chocolate chips start to melt. If the white chocolate chips aren't melting, return the pot to the stove to heat until the white chocolate is mostly melted, stirring constantly. Once white chocolate is melted, remove the pot from the heat and stir in the dry spice cake mix, molasses, spices and a cup of oats. Stir until combined. Add the additional 1-1/2 cups of oats to the mixture, stirring until well combined.

Scoop desired sized cookies onto foil or parchment paper and immediately top with holiday sprinkles. Let cookies set.