No-bake cookies have always been one of my favorites, and I started craving them last week. They’re so easy to make, but most recipes contain a lot of sugar, and I also felt a little guilty making a treat that our youngest daughter — who is no longer gluten-free but continues to be dairy-free — couldn’t share!
I figured it would be easy enough to substitute coconut oil for the butter (which is pretty much our go-to substitution), and then I came across this recipe from The Prairie Homestead, which not only uses coconut oil but also substitutes honey for sugar. These were so yummy — with more of a fudgy texture than traditional no-bake cookies — and we enjoyed them for several days!
- 1⁄2 cup almond or coconut milk
- 1⁄2 cup coconut oil
- 1⁄2 cup honey
- 1 cup unsweetened shredded coconut
- 3 tablespoons cocoa powder
- 2 cups quick oats
- 1 teaspoon vanilla extract
- 3 tablespoons creamy peanut butter
- In a medium saucepan, combine almond milk, coconut oil and honey. Boil for one minute.
- In the meantime, measure out the coconut, cocoa powder, oats, vanilla extract and peanut butter into a mixing bowl or large measuring cup.
- Remove the liquid mixture from the heat and stir in the remaining ingredients.
- Cover a cookie sheet with wax paper.
- Use a medium ice cream scoop to drop spoonfuls of the cookie mixture on the wax paper.
- Refrigerate until firm and then transfer to a covered plate or container. Store in the fridge and serve cold.
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