Wow, that title was a mouthful, wasn’t it?
No – these are a mouthful. Just you wait and see.
But wait. Let’s talk a little about food allergies for a minute. Total bummer, right? Well… maybe not completely.
Don’t get me wrong. Food allergies are most certainly a pain in the you-know-what. All four of my children were born with dairy, egg, and nut allergies. Go figure, right? Let’s just say we’ve had a lot of ups and downs because of them. Benadryl, in all its preservative-y, food dye-ish, HFCS, (non)glory, is something we always keep handy at our house.
We simply have to, for now. (I am 100% certain, it will not always be this way. So yay for that!)
But before I start down the path to complaining about food allergies, I really just wanted to mention one thing.
I have learned to be thankful for them.
You see, food allergies, in a weird, roundabout way, taught me how to feed my family healthy. It was because of these allergic responses that I in fact learned about the traditional methods of food preparation. I learned about my wonder fruit: coconut. So many things I’ve learned, that all would need several blog posts to do them justice, due to that physical misfit – the food allergy.
So, while food allergies are still a love/hate thing (and will never, ever be a love/love thing), we simply deal as we must.
Dairy- and Nut-Free No-Bake Oatmeal Cookies
I’d like to introduce a new player to the game: coconut butter. Also known as creamed coconut or coconut manna, this will be your peanut butter replacement. Yes, it’s definitely more costly than peanut butter but HELLO! If you or someone you love have nut allergies you know this is worth it. Plus, it is very healthy for you.
What is coconut butter? It’s simply coconut, blended very well. Well, I forgot the secret ingredient of HEAVEN. . .
I use the Let’s Do Organic: Organic Creamed Coconut for this recipe, but you can also make your own (using the wonderful Vitamix). If you can tie your shoes, you can make coconut butter. (Here’s a great tutorial).
FYI: Even though some coconut products have allergen warnings on them, coconut is not truly considered a tree nut but is in fact a fruit. Most people will not be allergic; however, make sure the people eating your cookies are not allergic to coconut, just in case.
Here’s the recipe I came up with to replace conventional No-Bake Oatmeal Cookies. To me, they taste super close to the real thing, but I have to mention, it’s been a while since I’ve had the original. They are uber rich, so don’t say I didn’t warn you! I save them for special occasions myself.
- ½ cup virgin coconut oil
- 2 cups sugar – I like Sucanat and Turbinado; you can even mix and match.
- ¼ cup cocoa
- ½ cup coconut milk or other milk alternative
- ½ cup coconut butter, mixed well so it isn’t separated
- 1 to 2 teaspoons vanilla, your preference
- From 3 to 3½ cups rolled oats, or quick cook oats (dry)
- In a 3 or 4 quart pot, mix together first four ingredients.
- Bring to a boil over medium heat. Allow to bubble for one minute.
- Immediately remove from heat.
- Stir in vanilla and coconut butter until well mixed.
- Finally, mix in the oats.
- You can drop these by the spoonful onto parchment paper, or you can pour them into an 8″ or 9″ square pan to make cookie bars.
- Allow to cool.
If you want to speed things up, you can place the cookies and parchment paper onto a cookie sheet and place in the refrigerator to cool faster. You can also do this with a square pan. Also, I have always used rolled oats, but you can use either rolled oats or quick oats.
Let me know what you think!
About our guest…
Danielle Baethge is first and foremost a daughter of the Most High God. She is married to her best friend, and they have three young sons and a young daughter. She is a recovering procrastinator, a future Real Foodie, and an unapologetic daydreamer. You can find Danielle blogging about life, love, simplicity, and her affinity for bacon at http://lovelovething.com or follow her here: Twitter | Pinterest | Facebook
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