I initially started this post with the sentence “My kids love cookies,” and then I realized that was pretty much the least original thing I could possibly say, because duh, everyone’s kids love cookies. (So instead of saying it, I explained why I didn’t, and in the process said it anyway. Yep.)
Essley especially would eat cookies for every single meal if I let her. And while I am a big cookie fan myself and certainly don’t mind my little ones eating the occasional treat, the ingredient list that usually goes into a cookie isn’t exactly brimming with healthy foods. So I recently set out to make some cookies that were more wholesome, really delicious, and quick/easy without the mess. It seemed like a tall order, I know, but it happened. And these babies have quickly become the new favorites around here.
Makes 12 cookies
4 tablespoons Organic SunButter Sunflower Butter
1/2-3/4 cup organic semisweet chocolate chips
4 tablespoons organic milk (or milk substitute)
1-1/2 cup old-fashioned oats
Cover a baking sheet with waxed paper. In a sauce pan over low to medium heat, combine SunButter and milk, mixing well. Stir in the chocolate chips until completely melted, then continue stirring while sprinkling in the oats. Remove from heat and use a cookie scoop to drop balls of batter onto your baking sheet. Slightly press each ball down, then let set in the refrigerator for 20-30 minutes. Eat!
These cookies are so good you guys, and I love that they’re not loaded with sugar or allegens. In fact, this recipe is peanut free, tree nut free, egg free, sesame free, and soy free, and can easily be made dairy-free using semi-sweet chocolate without milk fat, and water or soy milk in place of cow’s milk. My secret ingredient in these yummy treats is the SunButter (we love the Organic variety), which is a delectable sunflower butter that can be used in place of nut butters in almost any recipe. The flavor is amazing, and it’s also good for you. It has a distinctive, roasted sunflower seed taste and packs more nutritional benefits than traditional nut butters. (March is National Nutrition Month, which makes me even more stoked to have this better-for-you option in our pantry!) SunButter packs as much protein and more micro nutrients, like magnesium, Vitamin E, zinc and iron and also contains less saturated fat. We use SunButter spreads in SB&J sandwiches, sauces and salad dressing, smoothies, baked goods, and as a dip for apple slices. The possibilities are truly endless. And while my kids are not allergic to peanuts themselves, so many children are – so it’s nice to know that with SunButter, we’ll be able to make snacks for them to bring to school that won’t jeopardize the health of their friends. (You can find SunButter in grocery stores, specialty stores, and schools throughout the U.S. and Canada, as well as online. See a full list here.)
Who else is a SunButter fan? Do you have any other easy no bake cookie recipes I should try?
This post is in partnership with SunButter. Thank you for supporting the brands that help make Bubby and Bean possible.