Friday, September 6, 2013

Healthy No-bake Cookies!

So, last night I had a hankering for something a little sweet. Nothing new here, since MOST nights I have a hankering for something sweet!

I didn't want to go to the store because I didn't feel like getting out of the house and I knew I'd just end up spending more money I didn't want to spend and end up with something highly unhealthy. So, I starting running through a mental list of what I had in the house that I might be able to throw together. I immediately thought of no-bake cookies. You know, those ooey gooey chocolate, peanut butter, oatmeal balls of delisiousness?

But I know those have loads of sugar and butter. Don't get me wrong, I pick real butter over margarine and fake butters any day, but just because it's real doesn't mean it's low in saturated fat!

So I started scouring the internet and came up with this recipe. I did modify it a bit based on the ingredients I had on hand, but PLEASE know from the beginning I did not come up with this recipe from scratch. Two Peas and Their Pod must get all the credit. I'm just showing you how I made it and that if I can make it, you can too! And that it's DELICIOUS.

So here are my ingredients. However, replace the Stevia In the Raw with some unsweetened coconut. I had grabbed my Stevia in the raw at first when I realized I didn't have any agave in the cabinets, but then I decided to use honey instead.

First, honey and cocoa in the pan over low heat.

Next, add in almond butter and unrefined coconut oil (I didn't have quite enough coconut oil so I did add about a tablespoon of butter).

After those are combined, add in your milk (recipe calls for almond milk but I used cow's milk because that's what I had!).

Then your oats!

Lastly add your coconut! Somewhere in there I added the vanilla but didn't get a picture of that.

Use a teaspoon to place them on some wax paper. I made balls of each and pressed them down lightly with the back of my spoon. 

Then you can let them set, or eat them like I do, warm on a spoon with a glass of milk!

That's how Carter likes them too!

Oh my goodness, so yummy! And healthy! These would be a hearty little breakfast cookie if you ask me!

This is Two Peas and Their Pod's recipe, with my modifications included:

1/2 cup agave nectar (I used honey)
1/3 cup Dutch-process cocoa powder
1/4 cup unsweetened almond milk (I used cow's milk)
1/4 cup coconut oil (I used mostly coconut oil, less 1TBS, which I made up with butter)
1/4 cup almond butter (You can use peanut or any other nut butter if you like)
2 cups gluten-free oats (I used regular oats)
1/3 cup shredded coconut
1/2 teaspoon vanilla extract
1/8 teaspoon salt


1. In a medium saucepan, mix together agave and cocoa powder. Heat over medium heat until combined. Stir in almond milk and coconut oil and bring to a boil. Continue stirring and boil for one minute.
2. Remove pan from heat and stir in almond butter, oats, coconut, vanilla extract, and salt.
3. Using a spoon or cookie scoop, drop cookies onto wax paper. Let the cookies set up for about 20 minutes in the refrigerator before serving. Store the cookies in an air-tight container in refrigerator for up to one week.

Try them and let me know what you think!

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