Back before our real food conversion, I use to make a form of the classic no-bake cookie on a regular basis. You know, the kind you whip up in a saucepan and then plop on waxed paper to cool and harden?
Well, last week I was in need of some quick cookies for a picnic, so I went to grab my trusty recipe.
And I stopped dead in my tracks. TWO whole cups of sugar to make one small batch of cookies.
Now, don’t misunderstand, I am far from being a no-sugar purist. I still fight my sweet tooth, annnnndd, it often wins.
However, I’m trying to cut down on foods that have an unreasonable amount of sugar in them, and this one definitely seemed on the unreasonable side…
So, like any good food blogger would do, I set out to tweak the recipe beyond recognition.
And, lo and behold, we have a winner!
And guess what? I actually like this new and improved recipe far better than the old one. (Plus, it doesn’t leave that granulated, sickly-sweet, sugaring coating in your mouth. A major bonus if you ask me….)
I also converted this recipe to be dairy-free, though it doesn’t have to be. Feel free to substitute regular milk and butter for the coconut oil and coconut milk if you like. (We are currently on a 6 week, dairy-free trial diet for hubby. Why haven’t I mentioned this before? Well, probably because my milk cow just freshened, and talking about changing my family to a dairy-free lifestyle makes me break out in a cold sweat. Perhaps I’ll share the whole story another day… UPDATE: We are no longer on the dairy-free trial, and are back to “normal” for now…).
Chocolate Coconut No-Bake Cookies
- 1/2 cup coconut milk
- 1/2 cup coconut oil
- 1/2 cup honey
- 1 cup unsweetened, shredded coconut
- 3 T. cocoa powder
- 2 cups quick oats (feel free to use soaked and dehydrated oats here if you would like)
- 1 t. real vanilla (of course, homemade vanilla is the best)
- 3 T. natural peanut butter (use homemade peanut butter too, if you like)
In a medium saucepan, combine the coconut oil, coconut milk, and honey.
Boil for one minute. Remove from the heat. Stir in shredded coconut, oatmeal, cocoa powder, vanilla, and peanut butter.
Scoop onto a piece of waxed paper, or a very well-greased cookie sheet. You can make them any size that you would like, but I find a good size for my family is right around 1/4 cup of “dough” per cookie. Pat/smoosh into a circle, and allow to cool on the countertop for around an hour.
Once they’ve hardened somewhat, carefully transfer and store in the refrigerator.
(Unlike the original recipe, they don’t do well being stored at room temp. They become too soft and melted. However, I think they are actually better cold anyway!)
They are so. good. Rich and decadent, you will never, ever know they are completely free from any sort of refined sugar!
Hankering for more cookie recipes? Check these out:
Can’t Get Enough Homesteading Goodness?
Join over 75,000 others who get the weekly Homestead Toolbox delivered fresh to their inbox. It’s packed full of recipes, ideas, and homesteading tips you can actually use (no fluff), plus a copy of my very popular mulch gardening how-to guide.