It’s time.
I have made these cookies 6 or 7 times over the past few months, but I kept forgetting to take a picture of them so I could post the recipe. However, today is your lucky day, as I actually remembered to write the blog post and have a batch of No-Bake Cookies in the fridge AT THE SAME TIME.
These actually have a lot of ingredients that are good for you, so while each cookie is about 126 calories, a good portion of it is healthy calories your body can actually use. (I don’t know about you, but to me, it’s a perfect excuse to eat more.)
Stephen doesn’t really like coconut, but he loves these cookies. I can’t get enough of them either. They come together in just a few minutes, and they will set in the fridge in about 30 minutes.
They are both dairy-free and gluten-free (if you use gluten-free oats), and they use no refined sugar.
Ingredients
With the exception of dark/baker’s chocolate, I typically have all of the ingredients on hand, so I can whip up a batch if I need something quick.
- 2/3 cup real maple syrup
- 1/4 cup coconut oil ( have a big container of extra-virgin coconut oil that I use for everything from cooking to moisturizing my face. I love the stuff.)
- 4 oz unsweetened baker’s chocolate (or 1/2 bar dark chocolate)
- 2-3 Tbs cocoa powder
- 1/2 cup peanut butter (I usually use creamy, but I’ve made it with crunchy before too, and it gives it some extra crunch.)
- 1 tsp vanilla
- 1 cup quick oats (I have also successfully used gluten-free regular oats.)
I’ve been wanting to try it with almond butter sometime instead of peanut butter; I think it would be delicious! If you try it before I do, let me know how it tastes!
Directions
These are easy, and they use very few dishes (yes, sadly, that is often a factor in deciding what to cook. My 15-month-old is not quite ready to be my personal dishwashing assistant.)
- Combine maple syrup, coconut oil, chocolate and cocoa powder over medium heat. I usually measure out my other ingredients and leave them in their measuring cups while it heats up. When it boils, stir constantly for 3 minutes, then remove from heat.
- Stir in the peanut butter, vanilla and oats until smooth.
- Line a cookie sheet with wax paper. Use a measuring cup to scoop out the mixture and pour 16 dollops on the cookie sheet. Lick the spoon. Place in the refrigerator for at least 30 minutes to harden.
I store mine in the refrigerator, because I think they taste best chilled, and because coconut oil melts at such a low temperature that I don’t want them to have to stand up to Texas heat.
This is an original recipe.
126 calories/cookie, if you’re counting
bonjourhan 