These taste just like the no-bake cookies you remember but they have much less sugar & fat. The addition of flax seeds bumps up their nutritious factor, too!
Sometimes, I just don't want to turn on my oven.
I mean, it may be cold outside but the thought of turning the oven on makes me hot. Especially if you're in the kitchen all day.
Or maybe you're making lots of different cookies and just don't have any more room for another batch in that tiny oven made in 1972...
Chocolate No Bake Cookies to the rescue!
I love these because they taste just like the ones made from the recipe on the side of the cocoa powder box that I used to make in high school & college. People go crazy for these things.
And these are waaaaaaaaaaay better for you than that ole' recipe!
The old recipe:
- ½ cup {8 TBSP} butter
- 2 cups sugar
- ½ cup milk
- 3 cups oats
- ⅓ cup cocoa
- 1 teaspoon vanilla extract
The new & improved recipe {for the same yield} has:
- 2 tablespoons butter or coconut oil
- ½ cup sugar + ½ cup sugar substitute
- ¾ cup milk {this helps take the place of some of the butter}
- 2.75 cups oats + ¼ cup flax meal {for added omega-3's}
- 6 tablespoons cocoa {to make it a teeny bit chocolatier}
- 2 teaspoon vanilla {because vanilla is the most wonderful thing!}
I'd say that's very improved... 75% less butter, 75% less sugar, more chocolate & vanilla flavor, added omega-3's!
I cut the recipe in half because I would eat a lot more than a serving or two. This recipe can easily be doubled, but make sure you have friends to give these away to or you might eat the whole batch. {See above for ingredient amounts or just double the ones below}.
Also, you don't have to coat them in powdered sugar. They certainly don't need any extra sugar. It just helps them look more Christmasy, if you will, since they are "snowballs"
No Bake Chocolate Snowballs
Ingredients
- 1 tablespoon butter or coconut oil
- ¼ cup granulated sugar
- ¼ cup heat-stable sugar substitute {like Splenda or Stevia}
- 6 tablespoon milk {2% unsweetened almond milk, coconut milk}
- 3 tablespoon cocoa powder
- ⅛ teaspoon salt
- 1 teaspoon vanilla extract
- ¼ cup peanut butter
- 1 ¼ cup + 2 tablespoon oats {old fashioned preferred but quick ok. Do not use steel cut or instant}
- 2 tablespoon flax meal {ground flax seed}
- 3 tablespoon powdered sugar for rolling optional
Instructions
- Add butter, sugar, sugar substitute, milk, and cocoa powder to a medium saucepan. Bring to a boil over medium-high heat, whisking often. Reduce heat to low, and simmer for 3 minutes.
- Remove from heat and stir in salt, vanilla extract, and peanut butter until completely incorporated. Stir in oats and flax meal.
- Refrigerate mixture for 30 minutes to an hour; then shape into tablespoon sized balls. Roll in powdered sugar if desired.
Notes
*Use sunflower seed butter for nut free
*You don't have to use sugar substitute. Just use equal amounts of sugar. Note that the nutrition facts will change with the additional sugar.
*Nutrition Facts are calculated using powdered sugar.
*The Nutrition Facts per cookie without powdered sugar are 38 calories, 1.9g fat (0.6g saturated), 4.7g carbohydrates, 0.7g fiber, 1.1g protein
*Based on a recipe from the Peas and Thank You blog
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