The recipes I see for no-bake cookies call for quick oats. Quick oats aren’t so healthy – they’re difficult to digest. Jenny over at Nourished Kitchen has an excellent post about why you should soak your grains. So with a little ingenuity and blending of some high-quality fats we made a batch of Traditional Foods No-Bake Cookies.
- 1 ½ cups organic rolled oats. (I guess barley flakes might work well too, and perhaps give them a nice nutty flavor)
- ½ cup milk
- 1 ¼ cups Succanat or other natural sugar
- ¼ cup butter (Organic Valley makes some nice butter from grass-fed cows)
- ¼ cup coconut oil (you could just use ½ cup butter or ½ cup coconut oil)
- 4 tablespoons unsweetened cocoa powder (we like organic fair trade cocoa)
- ½ cup organic peanut butter (organic peanut butter is important)
- 1 teaspoon vanilla extract
Put the oats in a large bowl and fill the bowl with cool, clean water. Let them soak in an undisturbed spot for at least 6 hours.
Once the oats are ready, set out a medium pot and put the milk, sugar, butter, coconut oil, and cocoa in it. Cook it at medium heat until it boils (don’t let the milk get scorched!) and then lower the heat and simmer it about a minute and a half. While all that’s going on, drain the oats really well.
Remove the pot from the heat and stir in the remaining ingredients. Drop spoonfulls on wax paper and let it cool.
These will keep well in an airtight container. Make some on Sunday and have snacks ready all week! Another bonus is that you’re getting really good fats in both the coconut oil and butter, and the cocoa has health benefits too. But best of all, they’re delicious and very quick.