I need to start off with a confession that should come as a surprise to exactly no one:
I am a sugar addict.
I am the girl who finished off an entire bag on Pixy Stix on the drive from Flint to Lansing and who has always had a (not so) secret chocolate stash in her desk. If you needed a sugar fix, I was your girl.
And that is why my second confession may come as a shock to some:
I have given up sugar.
Once you pick yourself up off the floor, allow me to clarify. I have given up:
- Ice Cream
- Donuts and other pastries
- …and almost anything else I can think of that’s made with refined sweeteners (including Splenda)
I know that there are lots of hidden sources of sugar out there, and if you’re an absolute purist, please don’t leave me a list of the other things I should cut out. I haven’t given up on things like store-bought bread or any natural sugars like fruits, honey and real maple syrup. (However, I have opted to use the raw and organic versions as much as possible, including natural peanut butter.)
This has been a supreme act of willpower over the past 3 weeks, and I’ve discussed the possibility of the occasional “cheat day” with Hubby, but so far I’m sticking with the plan and haven’t cheated yet.
That means, however, that I’m having some massive withdrawal cravings – especially for chocolate. And since you can buy unsweetened chocolate, I started looking into sweet treats without the sugar.
Today, I’m sharing my first successful recipe with you. (I say successful because I’ve tried a few bombs… 3-ingredient brownies… not so good.)
So here are the classic No-Bake Cookies, with a sugar-free twist.
- 2 cups quick-cooking oats
- 3/4 cup honey
- 2/3 cup natural creamy peanut butter
- 1/2 cup coconut oil
- 1/3 cup unsweetened cocoa powder
- 1 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
Line a cookie sheet with parchment paper, then set aside. In a medium saucepan on medium heat melt your coconut oil, then add in the honey and peanut butter and heat, stirring occasionally, until smooth. Add in your vanilla extract, salt and cocoa powder, and stir well. Reduce heat to low and pour in the quick oats and mix, making sure all of the oats are well coated. If it’s a little runny, add more oats slowly to the mix to make sure you don’t overload the cookies. Too many oats and they taste dry and too-crunchy.
Let the cookie mixture heat for about a minute, just to make sure everything blends well, then remove the pan from the heat and use a spoon (or two) to drop the cookies on the lined cookie sheet. (The recipe makes about 15 cookies, depending on how big you make them.) Let them set for about 30 minutes, if you can stand to wait, then eat when they’ve thoroughly cooled.
Here’s a picture of the finished product:
I actually like these better than classic no-bake cookies and I don’t have to feel guilty about consuming a ton of refined sugar. In the last week and a half I’ve made these twice and they disappear quickly. I have a feeling these sweet treats will become a staple in our house.
If you try the recipe, let me know what you think!