Wednesday, March 2, 2011

No Bake Asteroid Cookies

I am sure we all remember making no bake cookies in home ec class. They were tasty but so full of sugar they probably propelled our blood sugar levels to outer space and back!

I love the idea of an oatmeal and chocolate cookie that is so easy to make but I didn't like all the sugar that was in them.

I also wanted to make something that the kids could take as a treat to school. But it would need to be free of nuts because of severe nut allergies at school, so peanut butter was out.

This cookie got a mint green makeover. It now has half the sugar, it is made with sunflower seed butter instead of peanut butter and I threw in some other little bits of goodness- wheat germ, flaxmeal and dried apricots.

I am positive that this recipe can accomodate your additions too- if you can't have wheat, try adding all flaxmeal instead of the wheat germ. Dried apple or some seeds might be nice in this too. You could also try to reduce the sugar even more if you so desire. I keep these small, so I am not too concerned about the amount of sugar that is in them.

Even if you never make cookies, you can make these. They are super easy. You really can't go wrong with this one.

I asked my kids what we should call this cookie and we decided on asteroids. It seems a fitting name, given their shape- and a taste that is out of this world!

No Bake Asteroids

The apricots are optional but they really taste great with this combination of ingredients.

1/2 cup unsalted butter
1 cup cane sugar
1/4 cup milk
1/3 cup pure cocoa (Cocoa Camino is my fave)
2 tsp vanilla
1/2 cup sunflower seed butter (or peanut butter, if you prefer)
3 cups quick oats
1/2 cup chopped dried apricots
1/4 cup flaxmeal
1/4 cup wheat germ

1. In a medium saucepan, heat butter, sugar, milk and cocoa over medium heat, stirring constantly, until smooth. Stir in vanilla and sunflower seed butter. Remove from heat.
2. In a large bowl, combine oats, apricots, flaxmeal and wheat germ.
3. Pour chocolate mixture over the oat mixture and stir with wooden spoon until well combined.
4. Shape into small balls with ice cream scoop or with damp hands, about 2 tbsp size. Place on waxed paper-lined cookie sheets and place in fridge or freezer until firm. Remove to containers and keep refridgerated or frozen until use.