These cookies are not too sweet and not too terribly unhealthy either. With no cooking necessary (melting doesn’t count as cooking!). They are a really great recipe for kids to make on a day that’s too hot to play outside, and if you don’t want them using the microwave you can always put the chips outside to melt!
- 1 & 1/2 cups butterscotch chips
- 1 cup + 2 TBSP natural (fresh ground) almond butter
- 1 cup Scottish oats (see notes)
- 1 cup shredded (sweet or plain) coconut
- 1/2 cup dried apricots, diced (optional)
- 1/4 cup sliced almonds (optional)
- In a microwave safe bowl, melt the chips in the microwave, stir in the almond butter until well mixed.
- Add the oats, coconut, apricot, and nuts. Mix well.
- Let sit at room temperature for 10 minutes. Stir once or twice, the mixture will be very thick.
- Spoon or scoop 24 equal portions onto a wax paper lined baking sheet.
- Wet fingers with cold water and flatten each portion into a 3″ round cookie shape.
- Refrigerate for 10 to 15 minutes, or until set.
- Place in an airtight container, separating layers with wax paper.
- Store in the fridge for up to a month.
Makes 24 Cookies
- You can substitute any chips, nut butter, and dried fruit/nuts you like. Make this recipe to suit your tastes and/or what you have in the cupboard.
- If you don’t have, or can’t find Scottish oats, you can make them by placing rolled oats in a food processor and pulsing them into a powder.