The holiday season is right around the corner. Parties, food, bubbly, and ugly sweaters will soon become the new norm and cookies may become your new diet. In hopes of saving your time and your waistline, I created this recipe so the party-goer in us all will never show up empty-handed. Here's my healthy spin on one of my all-time favorites....the No-Bake.
Most cookies are loaded with gluten, dairy, preservatives, processed flours and refined sugars. They wreak havoc on our digestive system, fitness goals and energy levels....and who can have just one? Not me, that's for damn sure. Cookies are my weakness so I set out on a serious mission to create one amazing cookie that is easy on the wallet, clock and waistline. Hope you enjoy making these as much as I did.
- 3 1/4 c rolled oats
- 1/8 c chia seed
- 1/2 c coconut oil
- 3/4 c peanut butter
- 1/2 c cashew milk
- 1/4 c cacao chips (or powder)
- 1/2 tsp Himalayan pink salt
- 1/2 c coconut sugar
- 1 tbsp grade B maple syrup
- 1 tsp vanilla extract
Place oats & chia seed in large bowl. Melt coconut oil, peanut butter, cashew milk, cacao, sea salt, coconut sugar, & maple syrup in sauce pan on med-high heat. Stir constantly and bring to a slight boil. Turn down to low heat and stir for another 2-3 minutes until well combined. Take off heat and add in vanilla extract. Pour over oat mixture. Stir until oats are all covered in sauce. Lay down sheet of wax paper. Scoop dollop of oats onto wax paper into cookie shape. Let them cool then store in the fridge. Makes about 2 dozen cookies.
TIP: Make sure the only ingredient in your peanut butter is peanuts. In your cacao chips, the only ingredient should be cacao. Choose organic wherever possible.