Littered across my desk are camp registrations and vacation bible school fliers, a daily reading log and half finished math homework the second grader forgot about. But what keeps catching my eye as I sit here is the framed photo of my three kiddos from when Scarlet was a newborn. Luke was two and had white blonde shaggy hair and the sweetest little smile. Jackson, barely four, is laughing in the picture, making his dimples that much more noticeable and if you really look at him, you can see where he probably had cut his hair at some point. Scarlet is all baby cheeks and deliciously round, staring seriously at the camera. It’s one of my favorite pictures and such a good little nudge as I sit here among the chaos that these kiddos might not be the sweet babes from a few years ago but to slow down and enjoy them because time is a slippery thing.
I’m not going to lie, I wasn’t really feeling it this morning when one of my darling children accidentally upended the five-pound bag of coffee grounds in the freezer looking for an ice pack for his lunch. I swallowed the desire to remind him that I never had an ice pack in my lunch when I was a kid, I was forced to eat many a slimy turkey sandwiches without complaint. But I didn’t. I took a deep breath and cleaned it up. And then when I got home later I cleaned it up again because coffee grounds have a way of spreading and floating to every nook and cranny of your entire kitchen. It’s a mystery how that works but I can attest to it being a real phenomenon.
Needless to say I was REALLY pleased to treat myself to another cup of coffee and one of these cookies when the clean-up was finally done. These cookies were sort of an accidental surprise based on ingredients I had on hand and adapted from a recipe I found online. The batch made about 16 medium-ish cookies which is perfect as a treat this week for our family but if you’re feeding a crowd, you might consider doubling the batch.
Coconut Oil No-Bake Cookies
- 1/2 cup sugar
- 3 tbsp. almond milk (could use regular milk too)
- 3 tbsp. coconut oil
- 2 tbsp. cocoa powder
- 1/2 cup shredded coconut
- 1 1/4 cups rolled oats
- 1/3 cup peanut butter
- pinch of salt
Line a baking sheet with parchment paper or a silicone baking sheet. Bring sugar, almond milk, coconut oil and cocoa powder to a boil in a medium saucepan. Stir constantly until the sugar has dissolved. Remove from heat and stir in shredded coconut, oats and peanut butter and salt. If the mixture seems a little dry, add a splash of almond milk. Using a spoon, scoop batter onto the baking sheet. Sprinkle with shredded coconut or crushed peanuts if you’re fancy. Allow the cookies to set, either at room temperature or put them in the fridge. Store extras in the fridge.