No bake cookies (healthy)


  • 1/4 cup unsalted butter cut into tablespoon pieces
  • 1/2 cup stevia baking blend
  • 1/4 cup milk
  • 1/8 cup unsweetened cocoa powder
  • 1/8 cup chocolate chips
  • 1/8 cup butterscotch chips (optional)
  • 1/4 cup creamy peanut butter
  • 1 teaspoons vanilla extract
  • pinch of kosher salt
  • 2 cups quick oats


  1. Prepare a cookie sheet by lining with parchment paper.
  2. In medium saucepan, combine butter, stevia, milk, cocoa powder, and chocolate chips.
  3. Bring to boil.
  4. Boil for 1 minute.
  5. Remove pan from heat.
  6. Add vanilla, salt, and peanut butter.
  7. Mix in oats.
  8. Drop onto lined cookie sheet in tablespoon sized balls.
  9. Let cool. (To speed up cooling time I place in the freezer for 10-15 minutes.)


Healthy blueberry breakfast bars

Healthy Blueberry Breakfast Bars

  • Servings: 8
  • Difficulty: easy
  • Print

I’ve listed the brands of all the ingredients I used, for convenience.


Crust and topping:

  • 1 cup Bob’s Red Mill old-fashioned rolled oats
  • 3/4 cup Pamela’s gluten free baking mix (or Bob’s Red Mill Gluten Free 1-to-1 Baking Flour)
  • 1/4 cup Bob’s Red Mill almond meal
  • 1 Tbsp Great Lakes unflavored gelatin
  • 1/8 cup Truvia brown sugar blend
  • Ground cinnamon
  • Pink Himalayan sea salt
  • 6 Tbsp Kerrygold unsalted butter, melted


  • 2-3 cups Wyman’s Frozen Wild Blueberries
  • 1/2 lemon
  • 1 Tbsp arrowroot powder
  • 1 Tbsp Truvia baking blend


  1. Heat oven to 375 degrees F. Line an 8×8-inch baking pan with parchment paper.
  2. Mix up crust ingredients in a medium sized bowl. Set aside about 1/2 cup for topping and press remaining amount evenly along bottom of pan.
  3. Mix filling ingredients. Spread on top of crust. Take reserved topping and sprinkle across blueberry filling.
  4. Bake in oven for 30-40 minutes (until oats look slightly toasted).
  5. Remove bars from oven. Let cool on a wire rack before serving.
  6. To keep fresh longer, store in fridge in an airtight container.