Today’s post is from a dear friend, Sherri Beauchamp who is a personal chef and an integrative nutrition health coach. She has inspired me to find the beauty in everyday ingredients, and has simplified recipes, so even I, a chef impostor can master a good meal prep. Because of her efforts, teachings, and ideas, my family has a much broader palate and has experienced foods that no one thought they liked……..
As a personal chef and an integrative nutrition health coach I am passionate about eating healthy. I try to teach this to my grandson as well. We are always having discussions about the ingredients with questions like ….. are they real, are they made from a plant, are they fake and manufactured in a plant? It is great to get kids thinking about where their food really comes from and what benefit it has for their bodies. Get kids involved in the kitchen when they are young so that they become connected to their food choices and embrace the art of cooking. This is a life skill that they will take forward with them into their adult lives. When we teach our kids how to make healthy choices about what they eat we are teaching them how to promote strong, healthy bodies as well as disease prevention.
This kid friendly recipe for no bake chocolate cookies is great for little hands and quick enough that you will keep their attention throughout the process. Enjoy and most of all whether your a parent or a grand parent have fun cooking with your kids!
Chef Sherri Beauchamp, INHC,
Integrative Nutrition Health Coach
The Seasonal Kitchen LLC
Wellness Educator & Personal Chef
No Bake Chocolate Cookies
- Prep 15
- Cook 1
- Makes 14
- Difficulty Easy
- Source Chef Sherri, The Seasonal Kitchen LLC
- 4 TB maple syrup
- 1/2 cup milk or milk alternative
- 1/4 c. coconut oil
- 1/4 c. almond butter or peanut butter
- 1/3 c. cocoa powder
- 1/3 c. shredded unsweetened coconut
- 2 c. Bobs Red Mill quick cooking oats
- 1/2 tsp. vanilla extract
- Melt the coconut oil in the microwave for 30 seconds.
- Mix in the almond butter with the melted coconut oil and stir until blended well.
- Add in the remaining ingredients and stir well.
- Microwave for 1 minute.
- Remove from the microwave and stir.
- Let cool slightly in order to handle safely.
- Take a small spoon and form the mixture into 1″ drop cookies and set on a baking sheet lined with parchment paper.
- Repeat until the mixture is used.
- Now refrigerate the cookies until set approximately 1 hour.
- Store them in an air tight container in the fridge and enjoy!
- *Note – Instead you could use a mini muffin tin. Line the muffin pan with paper cups first or use coconut oil on the muffin pan prior to adding the mixture. For little hands this can be easier.
Bon Appetite, Ana-Maria Temple, MD