Things that are homemade almost always taste better. I’ve always known this, but somewhere along the line, a few years ago, I forgot. I was so overwhelmed with 3 small children (all 4 and under) that I shifted to survival mode. That meant putting whatever was easy and affordable on our table. Nutrition and taste fell to the wayside. I see now it was the season of my life and sometimes you just have to do the best you can. As the boys have gotten older and a bit easier I have had the time, energy and clarity to think more about what I feed them. Several health crisis of loved ones, almost 3 years ago, brought the issue of what we ate front and center. I started looking for better ways to feed my family. It took baby steps, but soon we had more fresh fruits and vegetables filling our produce bins. We stopped eating meat and drinking dairy. I noticed differences in how we felt and behaved….more energy, less irritability, improved allergies.
It was the beginning of a shift in our home, what we ate and where it came from.
Chocolate Oatmeal-Peanut Butter Cookies or “No Bake Cookies” have been there since the beginning. After reading the long, questionable ingredient lists of store bought treats I made the decision to stop buying them. I knew if I was going to make eating healthier work in our home we would have to have good treats too. Yes, there is sugar in them, but I’ve modified this recipe to have less and with a total of just 8 common ingredients I feel much better feeding my boys these than the store bought variety.
**I used all non-dairy products for this recipe. From experience (before we dropped most of our dairy) I know it works with dairy products as well.**
Chocolate Oatmeal-Peanut Butter Cookies
adapted from Vegan on the Cheap
1/3 cup Earth Balance margarine
1/2 cup sugar
1/3 cup non-dairy milk
3/4 natural, creamy peanut butter
1 teaspoon pure vanilla extract
pinch of salt
2 cups quick cooking oats
3/4 cup vegan semisweet chocolate chips
In a medium saucepan, melt the margarine over medium heat. Stir in sugar and milk. Cook, stirring until it just comes to a boil. Continue stirring for 1-2 minutes until sugar dissolves.
Remove the saucepan from the heat. Add the peanut butter, vanilla and salt, stirring until well blended. Then add the oats and chocolate chips and stir until well mixed.
Drop heaping tablespoons of the cookie mixture onto parchment paper. Set aside at room temperature until firm, about 20 minutes.
Store in airtight container.
They aren’t the prettiest cookies to photograph, but believe me, they are good.
Hard to believe it’s Friday already…have a great weekend!