California Cookies, No-Bake Oat, Chocolate and Peanut Butter Cookies
No-bake cookies were probably the first cookie I ever tried making. They are so simple, easy and tasty. Now, that I’m grown and am allowed to use a hot oven I’ve strayed away from my one time favorite. Zach’s mom made these from him on his birthday and I was so nostalgic and LOVED them.
I used coconut sugar for this recipe because I am a #realfood ambassador with Foods Alive. They are a health food company in INDIANA which I love. They send me products periodically throughout the year and this coconut sugar was one of the products.
Coconut Sugar vs Regular Sugar
Coconut sugar is a natural sugar made from coconut palm sap. Coconut palm sap is the sugary fluid from the coconut plant. Not to be confused with palm sugar, which is similar but made from a different type of palm tree. Coconut palm has nutrients iron, zinc, calcium and potassium, and even some short-chain fatty acids like polyphenols and antioxidants. Coconut sugar is able to keep some of nutrients found in the coconut palm.
Unlike regular sugar coconut sugar has a lower glycemic index than regular sugar due to a fiber called inulin. Coconut sugar has the amount of calories as regular sugar. To get a good amount of the nutrients listed above you'd have to eat a very large amount.
California Cookies, No-Bake Oat, Chocolate Peanut Butter Cookies
1 cup Foods Alive coconut sugar
½ cup vegan butter,or oil
½ cup cocoa powder
½ cup almond milk
3 cups gluten-free oats
½ cup natural peanut butter
*can add ½ cup stevia if not sweet enough.
In a medium-sized sauce pan combine vegan butter, cocoa powder, sugar AND almond milk then stir all together. Once combined bring to a boil. Boil for ~90 seconds while stirring occasionally
Remove from heat and add in gluten-free oats and peanut butter. Once combine spoon out onto reusable baking mat and place in fridge for about 45 minutes to cool and harden.