Food recipes
Healthier Chocolate No-Bake Cookies
Healthier Chocolate No-Bake Cookies Ingredients: peanut butter, smooth style, without salt shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated) honey vanilla extract pascha, organic bitte...
Healthier Chocolate No-Bake Cookies
Ingredients:
peanut butter, smooth style, without salt
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
honey
vanilla extract
pascha, organic bitter-sweet dark chocolate chips,
oats
cocoa, dry powder, unsweetened
nuts, almonds
Directions:
In a medium saucepan, melt peanut or almond butter and coconut oil over medium heat, stirring constantly, until melted and smooth.
Off heat, stir in honey and vanilla until combined.
Immediately stir in chocolate chips until melted (if mixture is too cool to melt them completely, return saucepan to low heat to help it along without bringing it to a simmer).
Add oats, cocoa powder and almonds and stir until well-combined.
Drop by heaping spoonfuls onto parchment-lined baking sheets.
Refrigerate until set.
The cookies will keep in a Tupperware-type container (layered between sheets of wax paper or parchment) in the refrigerator for a week or more.
Recipe adapted from a recipe my Aunt Jeanette sent to me by way of my cousin, Mel Y, who is famous for these cookies among our family.
Ingredients:
peanut butter, smooth style, without salt
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
honey
vanilla extract
pascha, organic bitter-sweet dark chocolate chips,
oats
cocoa, dry powder, unsweetened
nuts, almonds
Directions:
In a medium saucepan, melt peanut or almond butter and coconut oil over medium heat, stirring constantly, until melted and smooth.
Off heat, stir in honey and vanilla until combined.
Immediately stir in chocolate chips until melted (if mixture is too cool to melt them completely, return saucepan to low heat to help it along without bringing it to a simmer).
Add oats, cocoa powder and almonds and stir until well-combined.
Drop by heaping spoonfuls onto parchment-lined baking sheets.
Refrigerate until set.
The cookies will keep in a Tupperware-type container (layered between sheets of wax paper or parchment) in the refrigerator for a week or more.
Recipe adapted from a recipe my Aunt Jeanette sent to me by way of my cousin, Mel Y, who is famous for these cookies among our family.