Whoa, now how about that title? It’s a mouthful, isn’t it?
NO. These are a mouthful. Just wait and see.
But hold on. Let’s talk a little about food allergies for a minute. Total bummer, right? Well . . . maybe not completely.
Um, Excuse Me?
Now, don’t get me wrong. Food allergies are certainly a pain in the you-know-what. All four of my children were born with dairy, egg, and nut allergies. Let’s just say we’ve had a lot of ups and downs because of them. Benadryl, in all its preservative-y, food dye-ish, HFCS, (non)glory, is something we always keep handy at our house.
We simply have to, for now. (I am 100% certain, it will not always be this way. So yay for that.)
But before I start down the path to complaining about food allergies, because I do have my complaints, I really just wanted to mention one thing.
I have learned, unbelievably, to be thankful for them.
You see, food allergies, in a strange, roundabout way, taught me how to feed my family healthy. It was because of these allergic responses that I learned about the traditional methods of food preparation. (See my Real Foodie post to better understand.) I learned about my wonder fruit: coconut. So many things I’ve learned, that all would need several blog posts to do them justice, due to that physical misfit – the food allergy.
So, while food allergies are still a love/hate thing (and will never, ever be a love/love thing), we simply deal as we must.
Here’s the recipe I came up with to replace conventional No-Bake Oatmeal Cookies, the kind that use peanut butter. To me, they taste super close to the real thing, but I have to mention, it’s been a while since I’ve had the original. They are super rich, so don’t say I didn’t warn you. 🙂 I save them for special occasions myself.
I’d like to introduce a new player to the game: coconut butter. Also known as creamed coconut or coconut manna, this will be your peanut butter replacement.
What is coconut butter, exactly? It’s simply coconut, blended very well. Well, I forgot the secret ingredient of HEAVEN. . .
And did you know you can make your own? Plus, it is very healthy for you. If you can tie your shoes, you can make coconut butter.
FYI: Even though some coconut products have allergen warnings on them, coconut is not truly considered a tree nut but is in fact a fruit. Most people will not be allergic; however, make sure the people eating your cookies are not allergic to coconut, just in case. 🙂
Sweet, moist, addictive no-bake oatmeal cookies, sans dairy and nuts.
- 1/2 cup virgin coconut oil
- 2 cups sugar – I like Sucanat
- 1/2 teaspoon sea salt
- 1/4 cup cocoa
- 1/2 cup coconut milk or other milk alternative
- 1/2 cup coconut butter, mixed well so it isn’t separated
- 1 to 2 teaspoons vanilla
- From 3 to 3 1/2 cups rolled oats, or quick cook oats (dry)
- In a 3 or 4 quart pot, mix together first five ingredients.
- Bring to a boil over medium heat. Allow to bubble for one minute.
- Immediately remove from heat.
- Stir in vanilla and coconut butter until well mixed.
- Finally, mix in the oats.
- You can drop these by the spoonful onto parchment paper, or you can pour them into an 8″ or 9″ square pan to make cookie bars.
- Allow to cool.
If you want to speed things up, you can place the cookies and parchment paper onto a cookie sheet and place in the refrigerator to cool faster. You can also do this with a square pan. Also, I have always used rolled oats, but you can use either rolled oats or quick oats.
Let me know what you think!
Peace, love, and joy,
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