Cocoa- Nut Peanut Butter "No-Bake Cookies!"
This recipe was found in Better Nutrition - the shopping magazine for natural living that I picked up in Sprouts Farmers Market or you can go here.
Makes about 20 cookies - tastes more like a rich chocolate candy - truffle.
Cocoa-Nut Peanut Butter - Deliciousness ~
1/2 cup coconut oil softened, not melted - nothing hard its usually soft
2/3 cup natural unsalted peanut butter smooth or crunchy
1/2 cup raw honey or more to taste, but not needed
6 TB dark cocoa powder
1 tsp vanilla extract
3/4 tsp sea salt
1 1/2 cup unsweetened coconut flakes
1 1/2 cup whole rolled oats (you can get gluten free)*
Combine coconut oil, peanut butter, honey, cocoa powder, vanilla, and sea salt in bowl of mixer, and beat until well combined and smooth. Add coconut and oats beat until well incorporated and mixture forms a loose dough.
Using a tablespoon, drop generous dollops (about 1.5-inch rounds) of dough into a glass storage container or wax paper lined container and chill for 30 minutes in freezer or 1 hour in fridge. (Cookies may leave an oily residue while still wet, but this will harden when they are chilled). Serve cold.
*I didn't have enough oats but I did have enough muesli make the amount needed for this recipe - very good choice!
per cookie: 200 cal, 4g protein, 15g total fat (10g sat fat), 15g carb; 0 cholesterol, 90ml sodium, 2g fiber, 8g sugars
Enjoy ~
Makes about 20 cookies - tastes more like a rich chocolate candy - truffle.
Cocoa-Nut Peanut Butter - Deliciousness ~
1/2 cup coconut oil softened, not melted - nothing hard its usually soft
2/3 cup natural unsalted peanut butter smooth or crunchy
1/2 cup raw honey or more to taste, but not needed
6 TB dark cocoa powder
1 tsp vanilla extract
3/4 tsp sea salt
1 1/2 cup unsweetened coconut flakes
1 1/2 cup whole rolled oats (you can get gluten free)*
Combine coconut oil, peanut butter, honey, cocoa powder, vanilla, and sea salt in bowl of mixer, and beat until well combined and smooth. Add coconut and oats beat until well incorporated and mixture forms a loose dough.
Using a tablespoon, drop generous dollops (about 1.5-inch rounds) of dough into a glass storage container or wax paper lined container and chill for 30 minutes in freezer or 1 hour in fridge. (Cookies may leave an oily residue while still wet, but this will harden when they are chilled). Serve cold.
*I didn't have enough oats but I did have enough muesli make the amount needed for this recipe - very good choice!
per cookie: 200 cal, 4g protein, 15g total fat (10g sat fat), 15g carb; 0 cholesterol, 90ml sodium, 2g fiber, 8g sugars
Enjoy ~
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