This post is sponsored by One Degree Organic Foods. I don’t think there is a phrase I could use here to describe how excited I was when One Degree Organic announced their new line of sprouted oats last year. I’m a huge fan of everything they do and stand for – supporting organic small farms and using incredibly high quality ingredients. I’ve been eating their oats exclusively for a few months – primarily in the form of overnight oats and these cookies I’m sharing with you today. Scott and I also love their turmeric sprouted tortillas and ancient maize flakes cereal (amazing). And the cherry on top is that the people behind the brand are some of the kindest out there. Kind people making kind food – you can taste the difference.
Outside of these oats being really high quality, they’re sprouted to make for easier digesting and mineral absorption. My favorite thing about them is how quickly they absorb liquid! Meaning, I can wake up and decide I want overnight oats for breakfast, throw together a jar and pop it in the fridge while I sip on my liter of water for a few minutes. By the time I’m ready, they’re ready – its totally magical. If you can handle more excitement, they not only made one kind of sprouted oat – but three! There is the quick cooking oats used here in these cookies, the rolled oats used most often in my breakfast, and the steel cut oats I use for extra special cozy mornings. Click here to see where they are sold near you!
Now onto the cookies. I know there are so many versions of the beloved no-bake cookie out on the inter webs, and I’ve even shared an earlier version on here in the past too. But these are extra special for me because I was able to get the recipe even simpler, and without using any oil. The original recipe came from my mama. She would make them for us when I was in high school, and then I continued making batches in college (getting my roommate totally hooked too). When I eventually met Scott and heard he had never had no-bake cookies before I immediately invited him over for a movie night. We made a huge batch, his eyes rolled to the back of his head after one bite, and we watched one of the Jason Bourne movies. After that it became a regular part of our relationship to make no-bake cookies and watch an action move (typically one of the Bournes or Die Hard) – and nearly nine years later, we are still doing the same thing.
Before I send you off to go make a batch of these STAT, I wanted to share a little news with you. In my last post I mentioned taking more time this year to work on healing a few health issues and properly dealing with my stress and anxiety that I realized I was managing pretty poorly. Thankfully a few tweaks to my lifestyle have been of great help, but I’ve realized this part of my life needs my undivided attention for a bit. So I will be taking a pause from the blog for a while, maybe a month or two, we will see how it goes. I’ll be pausing from all other sharing platforms as well, except for Instagram (I’ll be present on there as long as it feels natural and healthy to be). You are all so kind and supportive of me always, so I’m giving you a preemptive hug and a thank you. I’ll be back after the pause with an update (hopefully returning as a more healthy and equipped person to love and serve you well), and am leaving you with one of my favorite recipes in a long time to keep your hands busy in the kitchen :). -xo
This post was sponsored by One Degree Organic Foods. All words and opinions are my own, and I have used this company’s products for years – they are so wonderful! Thank you for your support.
CHOCOLATE PEANUT BUTTER NO-BAKE COOKIES
Makes 12 cookies, this recipe can be easily doubled.
5 tablespoons plain almond milk
3 tablespoons raw cacao powder
1/3 cup pure maple syrup
1/3 cup creamy, runny peanut butter (I use salted)
1/2 teaspoon vanilla extract
1 1/4 cup quick cooking sprouted oats*
*If you cannot find the sprouted variety, regular quick cooking oats work perfectly here too! Just be sure they are quick cooking. Rolled oats are too thick and take longer to cook so they can not be substituted here.
First, line a half sheet pan with parchment and set aside (or two large plates that will fit in your freezer). Then set all of the ingredients out on the counter ready to be used (with the measuring cups and spoons set out too). You’ll want to be able to work quickly.
Combine the almond milk, cacao powder, and maple syrup in a small sauce pot. Heat over medium-high on the stovetop, whisking continuously until the mixture comes to a boil. Continue whisking while the mixture boils and count to 20. Remove from the heat and set the pot on the countertop. Add the vanilla extract and creamy peanut butter. Whisk until smooth, then remove the whisk. Add the quick cooking oats and stir using a large wooden spoon until a thick, gooey, cohesive mixture forms.
Divide the cookie batter into 12 mounds on the parchment lined sheet (or plates) and place in the freezer to set for 30 minutes. Enjoy chilled, and store leftover cookies in an airtight container in the fridge. Enjoy within a week. (These can be stored in the freezer for a longer period of time, just thaw for a few minutes before eating.)
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