This guest post is brought to you by my daughter Sophia. She started as a helper/stirrer and now she’s writing posts. Keeping kids involved in the kitchen is great for their development.
<—–Cute, but not Sophia.
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These got their names when I proposed them to my mum with about half the ingredients subbed out for healthier versions. Her initial reaction was, “Eww. So what you’re trying to make is disgusto…blobs?” She let me make them anyway, and they came out great.
If you’ve never made no bake cookies before, I have to give you fair warning: These bad boys are dangerously delicious. And easy. They only require a handful of pantry ingredients and 5 minutes of prep. If you make one batch, you’ll end up with another before you know it.
Advice:
- Make sure your peanut butter is runny. Like, not the stuff from the bottom of the jar of natural peanut butter.
- Add chocolate chips. And make everyone love you.
- Make a double batch and freeze some. These guys freeze really well. Also, the recipe isn’t huge, so just double it for a party.
- Add some salt. For flavor. If your peanut butter is unsalted.
Ingredients
¼ cup coconut oil
½ cup maple syrup
¼ cup almond milk
2 tablespoons cocoa powder
¼ cup and 2 tablespoons creamy peanut butter
½ teaspoon vanilla
1½ cups whole rolled oats
Instructions
- Lord, bless my work.
- Line a large baking sheet with parchment paper.
- In a medium saucepan, melt the coconut oil over medium heat. Add the maple syrup, almond milk, cocoa, peanut butter, and vanilla and whisk to combine. Bring to a boil for 2 minutes, stirring often. Be careful here. If you boil it too long, your blobs will end up all dry and yucky.
- Remove from the heat and stir in the oats. Use 2 tablespoons to scoop the batter onto the baking sheet. Chill for 30 minutes or until firm.
For another easy fasting dessert try this moist chocolate cake.