If you read Gazing In, my previous blog, you might know about our youngest son’s food allergies. Over the years, I have learned to create and adapt many recipes so he could enjoy them. Often no-bake cookies are made with peanut butter, this version can be made to fit many allergies.
No Bake Oatmeal Granola Cookies
- 2 Tbsp coconut oil
- 2 Tbsp soy, seed, nut or peanut butter
- ¼ cup water
- 1½ cups old-fashioned oats
- ¼ cup hot cocoa mix*
- 1/3 cup sugar
- 2 Tbsp dry milk*
- 1 tsp fine sea salt*
- ½ cup granola
Add coconut oil, soy butter, and water to a tall saucepan. Bring to boil while stirring with a spatula.
Take off the heat, stir in the oats through sea salt. Mix well, then set aside to cool a bit.
Using a 1 Tablespoon disher, make balls. Pack with your hand, and flatten if desired. Add granola to a small bowl, roll balls or flat cookies in the granola.
Store tightly sealed and eat within a day or two.
Makes 12 to 14 cookies or balls.
Hot cocoa mix: For best results buy an organic brand, it will be about 2 packets worth. I used Trader Joe’s. While most cocoa mixes that are instant contain dairy milk, some are vegan.
Dry milk: While we use an organic dairy dry milk, you can use coconut milk, goat milk, soy or rice as well.
Sea Salt: Feel free to leave out, or use less, if desired.
Why do we use soy butter? Alistaire is allergic to peanuts, tree nuts and sunflowers.