I am a firm believer in the idea that desserts shouldn’t be made healthy. Sure, make zucchini chocolate bread and use coconut milk instead of heavy cream, but dessert should be–if not bad for you–at least a little bit of a treat.
That being said, dessert should be accessible to everyone. In honor of that principle, I came up with this recipe. It has absolutely nothing to do with sun bears, but the name popped into my head and stuck. This cookie is dairy and gluten-free, but it’s still by all means a treat.
Made with honey, peanut butter, coconut oil and oats, the sun bear cookie is a dessert that’s not guilt free, but free of tons of other stuff people can’t eat.
- ¼ cup smooth peanut butter
- 2 tablespoons honey
- 1 tablespoon vanilla extract
- 2 tablespoons coconut oil
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 egg
- ½ teaspoon baking soda
- 1 cup oats
In a microwave safe bowl, heat up the peanut butter, honey, vanilla and coconut oil for 20-30 seconds, until it’s warm.
In a large bowl, whisk together the granulated sugar and brown sugar, then pour in the peanut butter mixture and mix until fully combined.
Mix in the egg until incorporated, then the baking soda.
Fold in the oats and stir until the dough comes together; it should be sticky but solid.
Chill the dough for at least 10 minutes.
Preheat the oven to 375º F.
Scoop 1 tablespoon of dough at a time, roll it into a ball and place it on a lined or greased baking sheet. Don’t put more than 8 cookies on a sheet, because they spread.
Bake for 8-10 minutes, then let cool completely on the sheet.