No bake cookies

My mother in law is famous for all of the treats she bakes during the holidays. No bakes are one of her specialties. Knowing I’m a little crunchy, she found a way to make healthier no bakes. These cookies are some of my family’s favorite cookies, including my middle child who doesn’t usually like sweets. 

These cookies are fudgy and chewy the first day but form a drier texture by the next day (better for storing). We love these cookies any time of year especially if you need a little chocolate in your life! 

Recipe:

1 cup almond milk or other non-dairy milk

3 1/2 cups coconut sugar

1/2 cup cacao powder

2/3 cup almond butter or other nut butter

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1 cup almond butter

2 teaspoons vanilla extract

6 cups oats (may substitute half of this with dried unsweetened coconut)

Bring first half of ingredients to a boil while heated to medium high (milk, sugar, cacao and nut butter). Lower the heat to medium while continuing to keep ingredients at a simmer. You should be able to see the ingredients bubbling. Whisk continuously to ensure the ingredients don’t burn. Whisk for 3-5 minutes. I like to whisk for 5 minutes to ensure the crust will form after cooling for a few hours. 

Turn heat off and mix in the almond butter, vanilla and oats in that order. You may whisk the almond butter and vanilla extract in then use a rubber spatula to mix in the oats.

Quickly use a cookie scoop or two spoons to drop cookies onto parchment paper or other non-stick surface. The longer you wait, the tougher it is to form the cookies. Let the cookies cool before eating, it’ll be hard not to try them right away! They’re delicious! Enjoy!

Macros (per tbsp):

• Calories: 69 kcal
• Fat: 3.1 g
  
• Saturated: 0.6 g
• Monounsaturated: 1.8 g
• Polyunsaturated: 0.5 g
• Carbs: 9.2 g
  
• Sugars: 6.2 g
• Fiber: 0.8 g
• Protein: 1.6 g
• Sodium: 10 mg

Key Micronutrients (per tbsp):

• Calcium: 25 mg
• Iron: 0.5 mg
• Magnesium: 20 mg
• Potassium: 90 mg
• Vitamin E: 1 mg
• Phosphorus: 40 mg
• Zinc: 0.3 mg

Notes:

• Recipe makes ~72 tablespoons.
• Optional: Replace half the oats with unsweetened coconut to slightly increase fat and reduce carbs.
• Using natural almond butter and unsweetened almond milk keeps this snack nutrient-dense and lower in added sugars.