No-bake cookies have been one of my favorites since I first learned how to prepare them in 7th grade Home Economics class. Most recipes call for up to 1 cup of sugar, a half cup of butter or margarine and a full third cup of peanut butter. This makes them delicious, but hardly good for you or your kids. Our Healthy No-Bake Cookie recipe, slightly adapted from the Forks Over Knives cookbook, is vegan, low in fat and full of flavor.
First, combine brown rice syrup, cocoa, PB2 and almond milk in a saucepan over medium heat. Wait, I forgot to tell you about PB2! This powdered peanut butter is great for baking, and works in sandwiches, too! Each serving has only 1.5 grams of fat (it also has half the protein of regular peanut butter) yet is packed full of peanut butter flavor (read more about PB2). Stir these ingredients together until they are nicely combined and they reach a boil. Reduce the heat to low and simmer for 3 minutes.
Add vanilla, oats, and walnuts (optional). Drop by rounded spoonfuls onto a sheet of waxed paper. Press into flat cookie shapes. Enjoy as an after school snack or for your lunchbox.