Thanksgiving is over and now it's really time to start thinking about Christmas. What gifts need to be bought and what sweets are going to be made. Well, I have the perfect recipe for you! It is a healthy way to eat sweets but not feel so awful afterwards.
From time to time my husband and I try to reduce the amount of sugar we have. This is really hard for me since I love sweets. This recipe has been AMAZING!! These are hard to stay out of! Hope you like them as much as I do.
I've made this recipe for a few years and have always used coconut oil except for this last time. This may be shocking but I prefer the taste of butter over coconut oil. ; ) So from now on, I'll be using butter. I tried to get fancy and use a tree shaped cookie cutter to shape the cookies. It didn't work so well. Using a cookie scooper works great and is much faster.
The honey came from RJ Honey at HHM. We do have two honey producers now and either honey would work great!
1 cup natural peanut butter
½ - ¾ cup honey
½ cup coconut oil (or butter if you prefer)
6 Tablespoons cocoa powder
2 teaspoons vanilla
2¼ cups gluten-free quick oats
1. Note: You can use regular peanut butter - but of course, that will make your cookies reduced sugar rather than sugar free.
2. Combine first four ingredients in a sauce pan and warm gently on stove top.*
3. Next, add in the vanilla, oatmeal, and stir well.
4. Drop by the spoonful onto a saran lined plate and let cool. Store in an airtight container in the refrigerator - if they last that long.
*If you’re using raw honey, you’ll want to be careful to warm it only until the coconut oil melts and the peanut butter softens. No reason to heat the life out of your honey!
Found on Pinterest at The Frugal Farm Wife