Do you ever get annoyed when recipes say “no-bake” and then there IS cooking involved? Oh that tricky cook versus bake. Well, that’s why I am calling these “stove top” cookies. No tricks around here! These are a different take on the “no bake chocolate oatmeal cookies” – they are super creamy and slightly tangy.
These won’t heat up your house. Best of all, they freeze wonderfully to have on hand when you need to satisfy your sweet tooth. Oh and did I mention they are full of good for you stuff?
Chocolate Oatmeal Cookies
These not only have a low sugar content, almond butter and oatmeal – they have an added boost of raw hemp seeds. Costco carries a large bag, if you aren’t close to one of those you can find them on VitaCost or Amazon. You can also adjust the recipe for more seeds and less oatmeal – the recommended serving size is 4 tablespoons per day.
On a side note, if you don’t know what else to do with this big bag of hemp seeds . . . I love adding them to my salads, other baked goods, use as breading or a crunchy “pop” on anything. They don’t have a whole lot of taste, but have a whole lot of good for you.
- 1/3 Cup Butter
- 1/2 Cup Almond Butter
- 3/4 Cup Organic Sugar and/or Maple Syrup (I usually do half and half)
- 1/2 Cup Greek Yogurt (plain or vanilla)
- 1/4 Cup Cocoa Powder
- 2 Teaspoons Vanilla Extract
- 2 1/2 Cup Quick Cooking Oats
- 1/2 Cup Hemp Seeds
- Whisk and melt butter, almond butter and sugar together in a non-stick pan on medium low heat until mostly smooth - usually 2-3 minutes.
- Next add cocoa powder and vanilla - once that is incorporated turn the heat off. Add yogurt and mix until the consistency changes - then you will now it is mixed well.
- With a wooden spoon stir in the remaining dry ingredients about a cup at a time.
- Portion out using a small scoop on to wax paper or a silicone mat (my preference).
- Leave out for a few hours or overnight to "dry" a bit. Keep a few out for now and freeze the rest to pull out as needed.
This is one of the few things I use a non-stick pan for – pancakes is another one. Normally we use cast iron or stainless steel, I’m afraid of the mess from the steel and the possible flavor transfer from the cast iron. Non-stick are most unsafe when used on high heat – or if the finish is broken, so I never go past medium when using them.
A note about the almond butter . . . when you open it there will probably be a layer of oil on the top. For the most part I don’t mix it back in, I generally pour off the oil into another container, and scoop out the almond butter. If it seems too dry you can always add a little oil into your mixture. I do wonder if this can be used in skin care in place of “sweet almond oil” – if you have that answer let me know!
After I have portioned them I prefer to flatten them a bit. They just store easier for me that way, but you can also leave them as balls. To flatten I wet the palm of my hand and press down, re-wet as needed. The little bit of water helps your hands not get all sticky.
When you leave out overnight do cover them if you have a cat – yup, I learned the hard way. Our cat thinks it is a dog an eats anything that is left out – silly thing!
Save for Later
These are great to freeze and be able to grab and go. They defrost very quickly. The almond butter makes them nice and creamy. And the yogurt adds a great tang that I love. If you need to be nut-free try using some sunbutter. I do love that these still taste great and have much, much less sugar than other “no-bake” oatmeal cookies recipes I’ve seen.