Healthy No-Bake Cookies

found on http://ihearexercisewillkillyou.blogspot.com/2013/02/the-best-no-bake-bars-youll-ever-eat.html via Pinterest


1 cup peanut butter
1/2 cup honey
1/2 cup unrefined coconut oil (be sure to use unrefined for the coconut flavor)
2 cups dry oats (not instant)
1 C shredded coconut
1/2 C chopped walnuts (optional)
1 1/4 cups dark chocolate chips
1 t vanilla extract

Melt peanut butter, honey and coconut oil over medium-low heat. Once melted, remove from heat and add oats, shredded coconut, chocolate chips and vanilla. Stir until chocolate is entirely melted. Pour into a 9x13 pan and cool in the fridge. When it's set, cut into bars and enjoy. Store in the fridge. If they last that long!

My Notes:  I used pecans and chopped them and the oats of pretty fine in the food processor for a finer textured cookie.  I also used Publix brand "natural" pb (bought it by accident, but love it!) It's quite a bit thinner than regular peanut butter so I did a tad less of it.  I also used semi-sweet chocolate, because that's what I had. I have no idea if my coconut oil is unrefined or not.  You can find coconut oil next to the other oils in the baking aisle. 

Zucchini Brownies

found on allrecipes.com

Prep Time:
15 Min.

Cook Time:
30 Min

Ready In:
45 Min

Original Recipe Yield 1 9x13 Pan 

Ingredients

• 1/2 cup vegetable oil
• 1 1/2 cups white sugar
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 cups shredded zucchini
• 1/2 cup chopped walnuts
•  
• 6 tablespoons unsweetened cocoa powder
• 1/4 cup margarine
• 2 cups confectioners' sugar
• 1/4 cup milk
• 1/2 teaspoon vanilla extract

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
2. In a large bowl, mix together the oil, sugar and 2 teaspoons vanilla until well blended. Combine the flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture. Fold in the zucchini and walnuts. Spread evenly into the prepared pan.
3. Bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched. To make the frosting, melt together the 6 tablespoons of cocoa and margarine; set aside to cool. In a medium bowl, blend together the confectioners' sugar, milk and 1/2 teaspoon vanilla. Stir in the cocoa mixture. Spread over cooled brownies before cutting into squares.

Nutritional Information

Amount Per Serving  Calories: 209 | Total Fat: 8.6g | Cholesterol: < 1mg

My Notes: In an attempt to make these even healthier, I made a few substitutions and nixed the frosting for a powdered sugar dusting.  1/2 of the flour was whole wheat, 1/2 of the sugar was brown, and I blended up applesauce really fine and replaced the oil with it.  Then I had about 1/3 of a bag of choc chips left over that I dumped in. What isn't better with some chocolate chips in is?!  After mixing, it appeared way too dry, so, in an attempt to make sure they were fudgy, I added an egg.  Woops. I should have read down in the comments of the recipe, first.  Eggs actually MAKE it cakey!  They turned out good, the hubby will eat them (though he doesn't know how healthy they are), and the kids love them.   Apparently the zucchini "sweats" (I know, a gross term when talking food) during baking, and creates the moisture needed to make them fudgy.  Next time I'll leave out the egg, but keep the other substitutions, or maybe try agave in place of the sugar all together.