Mini No-Bake Cookies Made With All Natural Ingredients

Week two of being a Denver dwellers is going well thus far. Josiah's parents are in town and we have had so much fun showing off our new city. Sunday consisted of the farmer's market and then hiking around Lookout Mountain. A pretty typical Colorado-ian day. 

I am going to have to take some pictures of the farmers market to share with you. It's so dreamy! There are at least 150 vendors selling anything and everything you can think of. Our current favorites vendors include Trubucha and the $10-for-a-giant-bag-of-vegetables guy. The ability to support local businesses and have a fun morning at the farmers market has us smitten. 

The weather has improved drastically from the first day that we arrived. Two weeks ago it was rainy and so, so cold! It was such a bummer because my parents, who had never been to Denver before, were left with the impression that the weather here is awful, which is so not true! Thankfully they are returning in June and will hopefully be met with a more accurate picture of sunshine.

Enough about the weather, our reader/writer relationship runs much deeper than that. Let's talk about life. 

Or cookies. 

Yeah, let's just talk about cookies. No-bake cookies are the best. The wait time is minimal and the clean up is super simple (thank you, wax paper!). To keep things all natural and such I skipped the sugar and utilized honey instead. If you prefer maple syrup, it works just as well. You can make these and keep them in the fridge to enjoy as a healthy dessert/snack throughout the week. 

If you're like me and having something sweet after dinner is like a life-or-death situation, you need to make these. Stat. 

Happy Hump Day, friends! We're makin' it through. 

MINI NO-BAKE COOKIES MADE WITH ALL NATURAL INGREDIENTS 

  • 1/4 cup coconut oil
  • 1/2 cup all-natural peanut butter
  • 1/4 cup honey
  • 1 teaspoon vanilla
  • 1/3 cup cocoa powder
  • 1 cup oats
  • sea salt, optional

Melt the coconut oil, peanut butter, and honey in a saucepan over low heat, being careful not to burn. Once the mixture has completely liquified, remove the saucepan from the burner and mix in the vanilla, cocoa powder, oats, and sea salt. Using a tablespoon measurer, scoop the mixture out and place on wax paper. Place the cookies in the refrigerator until they are set, then enjoy! The cookies can be stored in the refrigerator or the freezer and can be consumed immediately from either. I prefer the cold, firm consistency experienced when eating it straight out of the freezer.