This Recipe was created by Debra K, enjoy!
My daughter Tori’s favorite dessert has always been chocolate no-bake cookies. The original recipe calls for butter, white sugar and peanut butter. These are all things I’m trying to lessen in my diet due to sensitivities. I challenged myself to re-create a version that would taste as good and be friendlier to our tummies.
- ½ C butter or ghee
- 2T Cocoa Powder
- ½ – 2/3 C sugar or sucanat
- ¼ C non-dairy milk
- 2/3 C nut butter
- 1 ½ C GF quick oats
- ½ T vanilla
In case you’re wondering, ghee is a non-dairy product that looks and tastes like butter. It is butter that has been clarified to remove the milk proteins and is often used in Indian cooking. It is shelf stable and can be stored for long periods of time. Sucanat is a type of sugar that retains the fibrous part of the cane and molasses. It offers a bit more nutrients than regular sugar. Stevia is an herb that is very sweet and has no calories. It can be bitter when used alone, so often I will sub full servings of sugar with a blend of less sugar and some stevia.
Melt the butter or ghee. Add in in the cocoa powder and sugar choice. I like to use ½ cup of sucanat with a couple packets of stevia to keep the carb count down. Mix and slowly add in the non-dairy milk. I prefer a coconut or almond. Heat on low heat until smooth. Blend in 2/3 cup of nut butter. To stay allergen friendly, you can use sunflower seed butter. When melted turn off heat and add in the Gluten Free quick oats and vanilla. Spoon onto wax paper to the size you want, cool in the refrigerator and eat.