Are you a fan of no-bake cookies? Soooo good!
Have you ever seen the original recipe?
Talk about fat and sugar bombs … whoa!
Not anymore … I’ve got a healthified version for you that’s a lot less sugar, and – bonus – it’s loaded with fibre and antioxidants.
PLUS (most importantly) these cookies taste DELICIOUS!
I use a little less honey when I make these, but my taste buds are used to less sugar. You can start with this amount and adjust the next time you make them (because there will be a next time!).
If you want a deep dark chocolatey cookie, use the full 4 Tbsp in this recipe (it’s rich).
But if you want a milder taste, 3 Tbsp still delivers a chocolate punch!
(makes 18-20 cookies)
½ cup (165 grams) honey
¼ cup (56 grams) unrefined coconut oil (or grass-fed butter)
3-4 Tbsp cocoa powder
¼ tsp sea salt
½ cup (130 grams) natural peanut or almond butter
2 Tbsp chia seeds (optional)
¾ cup (60 grams) old-fashioned rolled oats
⅓ cup (50 grams) chopped pitted dates or prunes
In a medium saucepan over medium heat, combine the honey, coconut oil, cocoa, and sea salt. Stir until the coconut oil is melted and the mixture is fully combined about 3 minutes.
Stir in the nut butter and chia seeds and cook until the nut butter is smooth and melted, another 3 minutes. Turn the heat off and stir in the oats and dates. Cover the saucepan and let stand for 5 minutes.
Scoop out the “batter” by tablespoons onto a parchment-lined baking sheet. Place in the refrigerator for at least 30 minutes so they can firm up before eating.
These should be stored in the fridge as they taste best when they are cold.
I hope you enjoy them!
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