gluten-free, refined sugar-free
This story wanders a bit - or maybe a lot. Kind of like a new puppy, easily distracted.
I grew up on no-bake chocolate cookies. No-bakes and chocolate puffed wheat squares were my kryptonite - I could and would eat either one without discipline and to the point of illness. Needless to say the next generation (my children following my shining example) was no different. No-bakes are the obvious answer to every question. Or they were.
Health issues introduced our family to a new eating paradigm and I hadn't even looked at that well-exercised recipe for a good long time, long enough to have forgotten exactly what was in them. A week ago our family grew by one (we now have an adorable grand-dog) an event certainly deserved to be celebrated. Celebration = food so I offered to bring a treat when we went to meet Mark and Tiffany's puppy. As time was short my mind inevitably went to our fail-safe, no-bake chocolate cookies. Then I looked at the recipe. I may have gulped and certainly grimaced - 2 cups of white sugar!!! 2! I just could not do it. I argued with myself and still couldn't. Really, two cups of white sugar in roughly 30 cookies. That's a lot of sugar. A lot of plain not good sugar. Tasty, easy, gluten-free and full of sugar. Bah!
Not one to be undone by a couple of cups of sugar I determined that although I may be tempting fate by playing with a recipe as sacred as this one, it had to be done. That or toss the recipe entirely. It seemed a worthy gamble and at the end of the effort all agreed that it was. In fact, the reinvented cookies were universally approved as the preference. Lest anyone be mislead these cookies are not healthy doppelgängers for the originals - they are chewier in texture and deeper in taste. More dark chocolate than milk. But even the littlest of our clan loved them.
I think we should christen them Bailey cookies in honour of the new puppy. They are good enough to have a name of their own (not just 'the healthy no-bakes, you know...') and Bailey (the Brittany) is cute enough to warrant a cookie named after her.
David liked these well enough to stand jealous guard over them. Deacon liked them well enough to request a blog post a week after the fact. The pictures are reflective of no intention to post but I cannot withstand a request from a 10 year old. Really, I cannot :) What grandmother worth her salt could?!
(adapted from my mom's recipe for no-bake chocolate cookies circa 1960)
3/4 cup honey
1/2 cup coconut palm sugar
1/2 cup butter
1/4 cup milk of your choice, I used coconut milk
6 Tbsp cocoa
1 tsp vanilla
3 cups quick rolled oats
1/2 cup unsweetened shredded coconut
1/2 cup chopped pecans
Combine the honey, palm sugar, butter, milk of your choice, cocoa, and vanilla in a large heavy saucepan. Bring to a rolling boil and cook for one minute. Remove from heat and immediately add the oats, coconut and chopped pecans. Mix well. Using a 1" cookie scoop drop in mounds onto parchment paper (or foil) to cool and set - about 1 hour. (A brief stint in the fridge will shorten that time somewhat.)