I’ve been on a quest for the last six months to move our family away from white and brown refined sugar. That’s a hefty task when you start reading nutrition labels. And it means you will be making your own desserts. I think I’m up for the challenge. Here is one of my new go-to sweeteners.
Coconut Sugar. I love this sweetener because it’s easily swapped for brown sugar. It has a mild taste that isn’t coconut-ty and blends in well. I’ve used it in my coffee, granola recipes and pancakes. But my favorite is in this no bake cookie dough. The kids come home and scoop it up for a fun after-school treat.
Pumpkin Oatmeal Chocolate Chip Cookie Dough
adapted from here
3/4 cup quick oats
1/2 cup oat flour (make your own by blending oats in a food processor until they become powder. Measure after blending.)
1/4 tsp salt
1/4 cup coconut sugar
1/4 tsp cinnamon or pumpkin pie spice
2 T mini chocolate chips (optional — Enjoy Life Semi-Sweet Chocolate Chips)
1/3 cup pumpkin puree
3 T milk (almond and coconut milk work great too)
1 T coconut oil, melted
1/2 tsp molasses
Combine all dry ingredients and mix well. In a separate bowl, combine all liquid (including pumpkin). Then stir to combine. Scoop up and serve in small bowls.
Want to explore more recipes using natural sugars? Check out The Naturally Sweet Baker : 150 Decadent Desserts Made With Honey, Maple Syrup, and Other Delicious Alternatives to Refined Sugar.
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