I've been craving no-bake cookies for the last several days, but I know that 2 cups of sugar in any recipe is not good for maintaining good health, so I came up with a healthy version of this favorite holiday cookie.
There are several things that I love about it, but perhaps the best thing is that this is a raw cookie, so there are many health benefits from all the nutritious ingredients. Plus, there are many ways that these could be made to cater to those with food sensitivities.
• 6 Tablespoons pure, unsweetened cocoa or carob powder
• 1/2 Cup (1 stick) organic butter
• 2 Teaspoons organic vanilla extract
• 3/4 Cup or organic coconut milk (can use cow's milk or almond milk instead of coconut milk)
• 3 Tablespoons raw honey (or a little more for a sweeter cookie)
• 1 Cup coconut flakes
• 1 Cup homemade peanut butter (see recipe below)
• 2 3/4 Cup of gluten-free rolled oats (or use regular whole wheat oats)
Homemade Peanut Butter: In a food processor, pulse raw, organic peanuts until crumbly. Add extra virgin olive oil, a little at a time, until you reach desired chunkiness/smoothness (I prefer chunky peanut butter for this recipe). Store unused portion in refrigerator and enjoy on toast on celery.
Directions: In a mixing bowl, mix the first 5 ingredients until well blended. If the mix is a little dry, add more milk (almond, coconut, or cow's milk). Stir in the coconut flakes, peanut butter and rolled oats. Roll into little balls, press into a round cookie shape on wax paper and then refrigerate for an hour. Store in the refrigerator.
You might also enjoy this recipe for chocolate, raw protein bars.