Special to the Avalanche-Journal Anytime I can find a way to make a favorite treat and still feel good about eating it, I’m all in. My family, like many of you I’m guessing, loves no-bake oatmeal cookies. In fact, they contain so much sugar, they are really more of […]
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Special to the Avalanche-Journal
Anytime I can find a way to make a favorite treat and still feel good about eating it, I'm all in. My family, like many of you I'm guessing, loves no-bake oatmeal cookies. In fact, they contain so much sugar, they are really more of a candy than a cookie.
When I began cutting back on sugar in my diet, this is one of the recipes I knew I wanted to revise. I've made a few attempts, but this one is a keeper.
If you are craving chocolate, keep in mind that milk chocolate has more dairy and sugar than dark chocolate so consider opting for darker chocolate. Most of us have heard all the attributes of dark chocolate. Choosing 70% cacao or darker is even better.
Dark chocolate is packed with nutrition and antioxidants. The flavonoids in dark chocolate can help blood flow and lower blood pressure. It can raise HDL and protects LDL from oxidation. It can help reduce the chances of heart disease and can improve brain function.
This revised version of a beloved favorite is one I can feel good about eating. So, if you crave a little bite of something sweet, join me in a treat we can enjoy, but still reap the benefits of good nutrition.
No-Guilt No-Bake Oatmeal Cookies
1 cup dark chocolate pieces
1/2 cup creamy natural peanut butter
1/4 cup date syrup or maple syrup
1 cup unsweetened plant milk or dairy milk
1 teaspoon vanilla
1 1/3 cups rolled oats
Line a baking sheet with parchment paper.
In a medium saucepan, place chocolate pieces, peanut butter and date syrup and stir to combine. Heat over medium heat until the mixture begins to melt. Continue cooking and stirring until completely melted and smooth. Reduce heat to medium-low. Whisk in milk and add oats. Stir until fully incorporated.
Drop by tablespoon onto parchment paper. Let set for a half hour or place into the refrigerator until firm. Make 24 pieces.
ANGELINA LARUE is a food writer, recipe developer and author of “The Whole Enchilada Fresh and Nutritious Southwestern Cuisine.”
