I strive on challenges (and stress). When it comes to cooking, I do look up recipes and then try to put my twist to it. There’s an aspect of fun and pride when you can be creative, make something different, and call it your own. I gave myself the challenge of trying to make cookies with healthier sugar alternatives. Since I’ve moved into my place, which has been just over 2 years now, there has been no white sugar in my cupboards. Instead, I’ve used sugar alternatives like honey, maple syrup, and agave syrup.
First batch of regular cookies, I used a combination of turbinado (raw or cane sugar) and agave syrup. The end result was ok but I didn’t like the sweetness profile of it. I was unsatisfied with my effort so to rectify it I decided to make my life harder and bake something else…a no bake oatmeal chocolate peanut butter espresso cookie (espresso part came in as I mis-ordered at a cafe and they just gave it to me for free). I found a few recipes so I played around with portions and ingredients…and it came out like this:
Ingredients (in brackets is how I’ll adjust it for next time)
1 1/2 cups cane/turbinado sugar (will cut it down to 1 1/3 cup)
2-3 tablespoons of honey (optional)
4 tablespoons dark cocoa *or just regular cocoa*
1/3 cup of butter (will cut it down 1/2 cup of butter)
1/2 cup milk
1 cup of peanut butter (if you use natural peanut butter, adjust the sugar and butter accordingly)
1 tablespoon vanilla
3 cups of oatmeal *you may need more for the batter to thicken*
Shot of espresso (optional)
1)In a heavy saucepan bring to a boil, the sugar, cocoa, butter and milk.
2) Let boil for 1 minute and stir until everything is melted and mixed then remove from heat
3) Wait for it to cool a bit before adding the espresso, peanut butter, vanilla and then the oatmeal.
4) Stir until mixture is quite thick. If it looks more goopy than gunky then add more oatmeal until it looks thick enough for you to easily mold
5) Once it’s cool enough to handle, use a tablespoon to scoop it up into a small ball and place on a sheet of waxed paper
4) You can either leave it out for the batch to cool or let it cool in the fridge
Warning: Because of the butter, it might be on the greasy side
That’s it and enjoy!