WRITTEN ON June 20th, 2013 BY Meredith AND STORED IN Baking, Chocolate, Cookies, Dessert

Over the past month, my son has started saying a few select words. When he started this process, I had high hopes. “Mama” couldn’t be too far off, right? Not so much. Until very recently, my darling boy said one word and one word only. He used it correctly every time, and he used it about 50 times a day. Always very hopefully.

What’s the magic word in our house?


The problem is, I am already totally wrapped around his chubby little finger, and the kid knows it. All he has to do is look at me and say “cooooooo-kie?” with his toothy grin and a giggle and I’m toast.

So I’ve set out to find a healthier version of a cookie, any cookie (he does not discriminate), that I can give him a couple times a day without feeling wracked with Mom-guilt – childhood obesity being on the rise, of course, coupled with the fact that apparently all processed foods, and anything containing dairy, gluten, white sugar or nuts will send us all to an early grave (insert eye roll here). Organics won’t even save you.

Honestly, the way the Mommy world seems to work these days, it would be less frowned upon if I gave him a new trophy every time he said cookie properly (he’s so verbal! I’m encouraging language! His 16 month old self-esteem is soaring!) than if I actually just handed him a damn cookie.

In my quest for a guiltless confection, if such a thing even exists, I stumbled upon coconut oil. Where has this been all my life? The smell conjures hazy, rum-filled afternoons in a hammock on a tropical island (sans toddler), and the consistency is similar to butter so it’s a perfect cholesterol free substitute for baking, especially because, shockingly, it tastes just like, well…coconut.

I bought a jar and considered how best to use it (other than slathering it on my skin and sitting in the sun. Oh, wait, that’s gonna kill me too!). Randomly, I remembered a former high school coach – varsity hockey, a team I was most certainly never a part of, but I did reluctantly end up on her third squad lacrosse team, so I reaped the benefits of her “no bake” chocolate cookies, and I’ve long craved them. A mix of chocolate, peanut butter, oats, sugar and butter, they’re melted together on the stove top in less than five minutes, spooned out onto wax paper and left to chill in the fridge. The perfect icebox, summertime cookie. You never even turn the oven dial.

I’ve revamped them to suit my aforementioned purposes, and I call them my super cookies. Super easy, super healthy, super tasty. I switched out the butter for coconut oil, and to keep things consistent, I switched from regular sugar to coconut sugar, which is much lower on the glycemic index. I used organic 100% cacao powder, gluten free oats, and organic milk. Basically, these puppies are as healthy as it’s gonna get around here (i.e. this is as far as I’ll go).

They’re the perfect sweet treat, rich but not at all cloying. Word to the wise, they melt in the mouth and the hand, so lock the kids in the kitchen and eat ‘em quick, or at the very least, near a hose.

Make no mistake, I’m still a huge fan of a regular old chocolate chip cookie, and I plan to make them for years to come. Hopefully, by then, my son will have learned to ask for a cracker once in a while.

No fake bake

No Bake Super Cookies (makes about 18 cookies)

1 cup coconut sugar

2 tbsp 100% pure cacao powder

1/4 cup coconut oil

1/4 cup milk

1/2 cup natural peanut butter

1 tsp vanilla

1 1/2 cups gluten free oats

Line a baking sheet with wax paper. In a large saucepan, melt the oil, sugar, cacao and milk. Boil about one minute. Remove from heat, add peanut butter, vanilla and oats. Stir to combine. Drop by spoonfuls on to wax paper, let chill in fridge for at least 2 hours. Keep refrigerated.

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