Easy Lunchbox Cookies

I always like to end a meal with just a little something sweet, a habit that I have passed on to my kids! It’s just so hard to find a healthy desert that is not loaded with sugar, artificial ingredients, and that is minimally processed.

I came across this recipe first in my cookbook, Forks Over Knives: The Plant-Based Way to Health. They have one of the easiest cookie recipes that are kid and grown-up approved! This recipe is inspired by their Fast Cookies for School Lunches originally written by Karen Campbell.

Easy Lunchbox Cookies

Makes about 12 cookies:
⅓ cup maple syrup
⅓ cup almond milk
¼ cup raw cacao
3 tablespoons natural peanut butter
1 teaspoon vanilla
1 ½ cups quick oats
¼ cup chopped walnuts

1. Mix the maple syrup, almond milk, and cocoa power into a saucepan.

2. Bring the mixture to a boil, then turn the heat down and simmer for 3 minutes. Then add the peanut butter, with the heat still on low, and stir to dissolve.

3. Remove from heat and add the remaining ingredients.

4. Stir well and then form cookies on wax paper.

5. Store in an airtight container in the refrigerator. Voila! No baking needed.

A few quick notes…the sugar content of these cookies could quickly add up depending on what ingredients you use. Try to use real 100% maple syrup instead of the imitation stuff! Same goes for the peanut butter that you use…try to get an all natural peanut butter if you can, just make sure that you read your labels. I grind my own peanut butter so I know exactly what’s in it. We make these cookies all the time. I have used regular cocoa powder, but the ones pictured are actually made with 100% cacao…another way to sneak in some extra vitamins and minerals. You can use whatever non-dairy milk you have on hand, and also whatever nuts you have in the pantry. I find that they taste just as great with pecans or even no nuts at all! Enjoy!



About the Author...
Chrissy Ensign
Chrissy was born, raised, and currently resides in the Western suburbs of Chicago.
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