No-Bake Peanut Butter Oatmeal Cookies

In my second attempt to make my own desserts, I decided to try a no-bake cookie recipe. I started with this recipe but made a ton of changes. The result was pretty yummy. It makes about 40 cookies that are 100 calories each. Not a bad treat.

1 cup sugar

1/2 butter or vegan butter (I used Earth Balance)

3/4 cup milk (I used 2% but I think any vegan milk would work fine)

4 1/2 cup oats

2 tbsp unsweetened cocoa powder

1 ounce bittersweet chocolate

1 1/2 cups peanut butter

1/2 tsp vanilla extract

  1. Combine sugar, milk, and oats in a saucepan. Cook on medium-low, stirring constantly for 20 minutes
  2. Stir in cocoa powder and bittersweet chocolate, cooking for a couple more minutes.
  3. Remove from heat and stir in peanut butter and vanilla extract
  4. Drop spoonfulls of batter onto baking sheet and refrigerate for 30 minutes.

Vegan Chocolate Pudding

I have a robust sweet tooth. For years I’ve been purchasing my sweets. My go-tos were frozen yogurt bars and bittersweet chocolate, with the occasional pint of lactose free ice cream thrown in. But recently, I listened to a Science Vs. podcast episode on processed foods. The episode featured a scientist describing ultra-processed foods as Clorox for your gut, taking all the good bacteria with them as they went through. That image really stuck with me. I have a lot of issues with my gut. So I decided to start making my own desserts.

This recipe for “vegan chocolate pudding” was my first attempt. The recipe calls for Mexican spices, but since I had fruit in the chococate I was using, I left those spices out. I used 1/2 cup of sugar instead of the 3/4 cup called for and found that to be enough. But I like super dark bittersweet chocolate. The recipe is ridiculously simple, essentially just chocolate, sugar, and silken tofu. But oh my goodness the result. It wasn’t really a pudding, but rather an ultra thick, rich, chocolate mousse. The kind that you only need a bit of to feel satisfied. I think in order to make it more like a pudding, you’d need to add an extra 4 oz of silken tofu.

I honestly cannot believe how good this was. I particularly enjoyed dipping strawberries in it. And amazingly, it was so rich that I found I had fewer sweets cravings throughout the day when I ate a bit of this at night. So far my homemade desserts experiment is looking like a success.

Next time I’m going to use baking chocolate so that I can better control the sweetness level. I’ll keep you posted on how it goes.