When you no longer eat much sugar, but you want to enjoy your childhood favorite No-Bake Cookies…you make the cookies with a little bit of honey to see if you can pull it off. They turn out so delicious you start dancing in the living room.
What? Of course you can dance about cookies. Delicious No-Bake Cookies made with honey are worth dancing over.
For the record, I don’t dance in public. There is good reason for this as my feet and my head don’t always play nice together. My head knows where my feet should go and gives directions accordingly. But then my feet are like, “Are you kidding me right now?” then my head is like, “That is not at all what I told you to do; what are you actually thinking?” and my feet say, “You aren’t the boss of me, I’ll do what I want.” So then my brain gives up and says, “Forget it. At least I’m good at making cookies.”
My friend Kim sent me this recipe idea, then I tweaked it just a bit to make it my own. I guess we could say that it’s Kim’s fault that I was dancing in the living room. She can be glad I didn’t invite her over to watch. Though I probably should thank her with a cookie sometime.
Honey Sweetened No-Bake Cookies
- ½ - ¾ cup honey
- ⅔ cup natural peanut butter
- ½ cup butter or coconut oil
- ⅓ cup unsweetened cocoa powder
- 3 cups old fashioned oats
- In a medium-sized sauce pan, stir together honey, peanut butter, butter, and cocoa powder.
- Melt and stir ingredients over medium heat until well combined and slightly bubbly.
- Remove from heat.
- Add oats and stir until coated.
- Scoop 1-2 Tablespoons of mixture onto a parchment paper-lined cookie sheet.
- Chill No-Bake Cookies in the refrigerator until they are set, about 1 hour.
Want some more Low Sugar Cookie recipes?
- Easy {Low} Sugar Cookies
- Low Sugar Lemon Melt-Away Cookies
- Low Sugar Almond Melt-Away Cookies
- Low Sugar Orange Melt-Away Cookies
- Low Sugar Lime Melt-Away Cookies
- Low Sugar Chocolate Fudge Cookies
- Low Sugar Flourless Peanut Butter Cookies
- Low Sugar Flourless Chocolate Peanut Butter Cookies
With all these recipes making us so very happy, we will all be dancing in our living rooms. What will the neighbors think?
Are you a No-Bake Cookie fan? Did you grow up eating these? Can you dance? (I mean, any of us can. But are you good at it?)
I’m looking forward to trying this version of no bake cookies! Yum!!
Um, this is breakfast. #donedeal
Yay! I am so trying this! After having twins a few years ago, we kind of fell off the eating healthy wagon, and I hate that! Trying to get back to that place…
For years I’ve been using the recipes you share, and they never disappoint. Recently, a blogger friend nominated me for the Mystery Blogger Award. The challenge is to nominate others, and I nominated you! Just check out my most recent post for details. :)
Hi! Long time follower here! We made these tonight with just a few alterations for our son’s long lit of needs! So thankful for your blog, it has been a go to for a very long time. I subbed cashew butter for peanut butter *sob* and made half with rice chex and enjoy life chocolate chips and the other half with oatmeal and regular chocolate chips. Yummo!
Hi, I have been looking forward to making these lemon melt-aways for a long time and finally did today. Mine did not look like yours at all. Mine were much darker. I was concerned about using whole wheat pastry flour. Is that what you used for the cookies in your picture? I did use blonde coconut sugar, which said it has a ratio of 1:1 with regular sugar. I also added a zest of one lemon. The cookies were boring and yuck. My husband and daughter didn’t finish one, and I threw the rest of the dough away after 2 cookie sheets. They didn’t taste lemony at all. I wish I could send you a pic of mine.
Yes, I used whole wheat pastry flour, freshly ground from soft white wheat. (The white wheat berries definitely turns into a whiter looking flour!) I believe I also used raw sugar when I took this picture, so that would make them lighter too. So bummed yours did’t turn out well! :(
What does “slightly bubbly” mean? How long does it have to be bubbly to ensure it is cooked?