No-Bake Nut Butter Cookies

no-bake nut butter cookies

A perfect treat when you don’t want to turn on your oven, these chocolate-coated nut butter cookies are simple and tasty. I needed something sweet to bring to a picnic, something that adults and kids would enjoy, and these were perfect. Plus I was happy to not heat my home up with the oven. And also perfect, because . . . well, peanut butter and chocolate are a match made in heaven!

The recipe calls for oat flour. I just whizzed some rolled oats in the food processor until they were finely ground.

This recipe makes about 3 dozen tiny cookies. They are quite rich, so I opted to make them really small rather than the two tablespoons that the original recipe calls for. I made my cookies with peanut butter, but you can use the nut butter of your choice.

If you omit the chocolate these would make a great power cookie for hiking or biking. Unless you’re hiking or biking in cool weather, when the chocolate wouldn’t melt.

You can store the cookies in the fridge for about 10 days.

What you need:

  • 3/4 cup (188 mL) nut butter
  • 1/2 cup (125 mL) honey
  • 1 teaspoon (5mL) pure vanilla extract
  • 3 cups (750mL) oat flour
  • 1/2 teaspoons salt
  • 3/4 cup (188mL) chocolate chips

What you do:

  1. Line a baking pan with parchment paper, or wax paper if that’s all you have.
  2. Heat the nut butter and honey in the microwave or in a pot on the stove. Whisk in the honey.
  3. Add the oat flour and salt, then mix until combined. 
  4. Scoop one tablespoonful of the mixture at a time and use your hands to form each into a ball. Flatten the cookie into a disk and place it on the parchment-lined baking sheet. Use a fork to make the crosshatch pattern typical of a peanut butter cookie.
  5. Refrigerate the cookies while you prepare the chocolate. I used a double boiler, but you can carefully melt it in the microwave if you prefer.
  6. Dip each cookie in chocolate, then place it on the parchment again. Let the cookies sit until the chocolate has set. I did this in the fridge because it was a hot day when I made them, and also I was running late for my picnic!
  7. Enjoy!
pb & chocolate match made in heaven - trustinkim.com
“Match Made in Heaven”

 

The Perfect Cup of Tea

Tea tastes best in a real china tea cup. I am lucky to have a few hand-me-downs from Omas and Tantes, but I have found a few treasures at thrift stores as well.

How to make the perfect cup of tea, according to me

you need:

a tea pot

strainer with lots of room for the tea leaves to expand

fresh water

loose leaf tea

tea cups

teaspoons

sugar – I’m using organic demerrera now

Here’s what you do:

1. heat the teapot with hot water from the tap

2. put tea leaves in the strainer, 1 teaspoon per cup

3. heat the water and as soon as it begins to boil, pour it over the tea leaves into the empty teapot

4. put a little of the boiling water into each cup to pre-heat so your tea stays hot for as long as possible

5. let the tea steep for a few minutes – some people like it dark, some like it light.  I like it medium, so I leave the leaves in for about 3 minutes. 

6. take the strainer with the leaves out of the pot – this is important because it will turn bitter if you leave it on for too long

7. pour tea into the tea cups and stir in a little sugar if you like

8. let the first sip remind you of all the times you’ve enjoyed a cup of tea with a good friend or in a moment of peace.  May this be another one of those times.