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. 

Small-Batch Chocolate Chip Blondies {For "One of Those Days"}

You know the days that you could shamelessly label, "One of those days,"? Well I recently had "One of those days." A diverted flight that left me hanging out on the runway for almost two hours, receiving my first traffic ticket for using my phone as a GPS to get to Anthropologie to use my birthday coupon before it expired, getting to the checkout at Anthropologie and realizing that said coupon didn't apply to any of the items I picked out, and arriving home five hours later than anticipated certainly worked together to frustrate the heck out of me. Now that it's written down and in the past, it seems less horrible. You are probably reading this thinking, "That's a bad day? You should hear about my bad day." Maybe I was being too sensitive, dramatic, or whatever, but let me tell you, in the moment it sucked. 

It's days like that, that we deserve a little extra something. Before you lock yourself inside and crawl under the covers, treat yourself. Put on your baking pants {read: eating pants} and make yourself some of these perfectly chewy blondies. Then you can proceed to crawl under the covers and hide from your bad day. 

These blondies are everything I ever wanted out of a chocolate chip cookie and more. They are perfectly moist, perfectly crunchy, and even easier than cookies because you just press them into a pan. I made a small-batch version of this recipe because Josiah and I would eat the whole batch if I made it. Although the small batch is still more than the two of us should eat in one sitting, it allows us to enjoy them for a few days without the temptation to overindulge. I have the link for the full recipe at the bottom if you are sharing a bad-day-pick-me-up with more people. Whichever you decide to use, I hope that it dramatically improves your day. And if you're having a great day, awesome, just remember these blondies for the next bad day. 

Small-Batch Chocolate Chip Blondies

  • 1 cup flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 6 tablespoons butter, softened
  • 1 cup brown sugar
  • 1 egg
  • 1 teaspoons vanilla
  • 1/2 cup chocolate chips

Preheat the oven to 350 degrees. Grease pan. Combine the flour, salt, and baking soda. In a separate bowl, combine the brown sugar and butter. Add in the vanilla and the egg to the butter-sugar mixture.  Combine Combine the dry ingredient mixture to the wet ingredient mixture. Stir in chocolate chips. Press dough into either a loaf pan or small baking dish (I used a 9 x 6 in pan). You can obviously just double the recipe and then put it in a bigger pan if you don't have one that size, but for self-control reasons, I made it in a smaller pan. Bake for 25 minutes or until lightly browned. Remove from oven and cool completely. 

The original recipe can be found here

Just a bonus because Scarlet is so cute. 

Just a bonus because Scarlet is so cute. 

Happy Wednesday, friends!