AuthorStacy SaundersCategoryDessertsDifficultyBeginnerlow histamine spin on the classic no bake cookie
Pumpkin Seed Butter Recipe from Running to the Kitchen. Substitute extra light tasting olive oil & omit vanilla for level 0 histamine. Store extra butter in the freezer to use later.
Low histamine white chocolate-vegan
Combine sugar, dairy free milk & butter, pumpkin seed butter, and salt in a medium quart saucepan. Turn to medium-low heat and stir all ingredients together.
Bring to a boil, stirring often to prevent burning to the bottom of the pan. Boil for 1 min, stirring constantly, then remove from heat.
Add oats, vanilla, and nuts & white chocolate chunks if you're using them. Stir until fully combined. If it seems too wet, add a tablespoon more of oats.
Cover a baking sheet with parchment paper. Then using a cookie scoop or a big spoon, drop the cookies onto the parchment paper. When the tray is filled, place it in the fridge for about 20 min or until they are set & firm. Then feast! They taste the best cold.
Storage: Freeze in an airtight container, with parchment paper between each cookie so they don't smush together.
When I was a kid I LOVED no-bake cookies. In fact I had them for my birthday several times. Apparently I'm full of childhood nostalgia lately, the last recipe I posted was one of my favs too. Anyway, about a year ago I decided to try making pumpkin seed butter to give Rosie some variety with her rice cakes. She did NOT like it, and honestly I didn't either, it was too strong of a flavor. But my husband tasted it and he said, this reminds me of peanut butter! With that in mind, I tasted it again and I agreed! So I tried making pumpkin butter cookies, and they were good (recipe coming soon). I used up the rest of my pumpkin butter trying to make vegan pumpkin butter cookies, which totally flopped.
About a month ago I was looking through my old recipe book looking for ideas to convert to low histamine, when I stumbled on my No Bake Cookie recipe, written in my 10 year old handwriting. Inspiration struck and I just knew I had to try making no bake cookies with pumpkin butter instead of peanut butter! And since leaving out the cocoa powder had worked so well in my muddy buddies, I figured it might work with no bake cookies too. I am really happy with the result! It satisfies my nostalgic cravings. Even though it has kind of a unique taste and definitely a unique color (they are slightly green😆), after you eat one, you want to eat a few more.
So if you find yourself with an abundance of pumpkin seeds, make pumpkin seed butter and give these a try!
Ingredients
Directions
Combine sugar, dairy free milk & butter, pumpkin seed butter, and salt in a medium quart saucepan. Turn to medium-low heat and stir all ingredients together.
Bring to a boil, stirring often to prevent burning to the bottom of the pan. Boil for 1 min, stirring constantly, then remove from heat.
Add oats, vanilla, and nuts & white chocolate chunks if you're using them. Stir until fully combined. If it seems too wet, add a tablespoon more of oats.
Cover a baking sheet with parchment paper. Then using a cookie scoop or a big spoon, drop the cookies onto the parchment paper. When the tray is filled, place it in the fridge for about 20 min or until they are set & firm. Then feast! They taste the best cold.
Storage: Freeze in an airtight container, with parchment paper between each cookie so they don't smush together.