Saturday, April 2, 2011

Sweet Tooth Friday: Peanut Butter Cocoa Oatmeal Cookies

Clearly, I am not a born baker.

Like, admittedly, I didn't realize there was a difference between baking flour and regular old whole-wheat flour.

{I can hear you cake-baking goddesses chuckling at my naivety.}

But 3-year-old G. thinks he was born to bake {and eat} treats whenever anyone has a birthday.

And this weekend features not one but two birthdays with both Grandma Puppy and Buba celebrating another year.

So today, like often happens, I was roped into the complex task that is creating a sweet treat with the least amount of sugar possible and most amount of whole-food ingredients.

Enter the no-bake cookie.

I can do no-bake, probably, anything.

That's like, I dunno, cutting up fruit and calling it dessert.

So G. and I successfully made an entire batch of Peanut Butter Cocoa Oatmeal Cookies, and, of course, made some alterations to the original recipe.

And let me warn you, these things are like crack.

So they are easy, made from whole foods and highly addictive -- maybe I shouldn't be posting this recipe, but here goes nothing:


3.5 Cups of Whole Oat Oatmeal
1/2 Cup of Sugar
1 Cup of Brown Sugar
1/2 Cup of Coconut Oil
1/2 Cup of Cocoa
1/2 Cup of Almond Milk
1 Cup of natural, no-sugar added Peanut Butter
1 teaspoon of vanilla
1/4 teaspoon of cinnamon
a dab of salt

1. Have helper put all of the dry ingredients into measuring cups so each can be easily added to the pan.


2. Melt the butter and then add milk, followed by cocoa, salt, sugar and cinnamon in a large saucepan. {Note that adding the butter and milk first makes it easier to mix in other dry ingredients. As G. pointed out, the butter will look like a boat sailing around in the milk.}

butter boat

3. Bring it to a boil for about a minute, while stirring so that all ingredients are mixed well and nothing burns.

4. Add the peanut butter, vanilla and oats into the cocoa mixture, coating the oats thoroughly.

5. While still warm, scoop about a tablespoon of the mixture out and form each into a cookie atop a wax-paper-coated cookie sheet.

6. Let the cookies cool, set in the fridge for about 45 minutes.

cookies A few things to keep in mind while taking on this baking task:

1. I'm not kidding about the crack-like addiction level of this cookie. So share immediately with many, many others or store under lock and key.

2. Realize that if your toddler wakes up during this {no-bake} baking extravaganza and you go upstairs to fetch him without putting the lids on ingredients, you most likely will come back downstairs to find the preschooler using oats and cocoa as rocks and dirt in his dumptruck play scene.


3. These cookies will be a birthday sensation, which wouldn't be a problem if number one weren't an issue.