Pretend
If the weather is going to act like it’s Spring than damnit so am I!
And I’m going to pretend like it’s Sunday, even though I have to work all afternoon. Spring cleaning, houseplant transplanting, and kitchen catch up were on the agenda this morning. About once a week I love to spend an hour or two in the kitchen brewing, cooking, and culturing. This mornings projects included making yogurt, kombucha, and cookies!
No bake cookies, because who wants to turn on the oven when the weather turns warm!?
It doesn’t get much easier than this, literally, it really doesn’t.
If I baby-sat I’d make these all the time with my charges, lots of stirring and no raw eggs so eating the ‘dough’ is recommended!
No Bake Cookies
{simple name for a simple recipe!}
Makes about 20 small cookies
Unlike traditional no bake cookies these are free of refined sugar and are easily made gluten-free and/or vegan.
- 3 ounces unsweetened baking chocolate
- 1-2 tablespoons nut butter (sugar free to keep the cookies sugar free!)
- 1-2 tablespoons raw, local honey (brown rice syrup or maple syrup for vegan)
- 1 cup oats (gf if you want)
- pinch of salt
Optional add-ins: unsweetened shredded coconut, cinnamon, ground ginger, vanilla, chopped nuts, raisins
Melt chocolate in microwave or double boiler. Mix in nut butter and honey.
Add in oats, salt, and any optional ingredients you want and stir until the melted chocolate mixture is evenly distributed. Use your fingers or a spoon to form about 20 cookie balls. You don’t want to squish it together, just enough to hold the shape. Place cookies on a cookie sheet covered in parchment or a silpat and set in the fridge for at least 10 minutes before eating.
You can store in the fridge or cabinet but I prefer the texture from the fridge, the oats have a nice crunch!
Time to pretend like it’s Monday morning and get to work!
