Hello, Monday!

So happy that Fall is approaching.

September 1 is just next week.

Of course, tomorrow will feel like summer - 

we are supposed to break 100*

Going to do the fall decorating this weekend - 

just some simple Chrysanthemums, fall candles,

and maybe some fall pillow covers.

The weekend was pleasant.

The town was having an air show and the flight path of the hot air balloons was right over our home.

We enjoyed seeing 15-20 balloons in the morning.

Then we walked to the park hosting the show to peruse the vendors,

then walked back into town for some shopping,

and then home for the day.

We figure about 6 miles.

To reward hubby for all the shopping,

I made him some no-bake cookies.

He says they taste like a candy bar that he used to enjoy in Canada - 

must be the maple syrup used instead of white sugar.

Similar to the original recipe but without dairy or refined white sugar.

Give them a try.

INGREDIENTS:

3 Tbsp coconut oil (can sub vegan butter or butter)

1/2 cup peanut butter (creamy or chunky)

1/2 cup pure maple syrup

3 Tbsp cocoa powder or cacao powder

1 1/2 tsp. vanilla extract

1/4 tsp. salt

1 1/2 cups rolled oats (gluten-free, as needed)

INSTRUCTIONS:

Line a baking sheet with parchment paper or a reusable silicone baking mat. Set aside.

In a medium saucepan, gently melt coconut oil, peanut butter, syrup, and cocoa powder together over low heat.

When the mixture is combined, increase the heat to medium and continue stirring until the mixture comes to a boil. 

Boil 2 minutes, whisking or stirring constantly, then remove from heat.

Add vanilla extract, and salt. Stir to combine.

Add oats and stir to coat in the peanut butter chocolate mixture.

Using a 1 1/2 Tbsp cookie scoop or a spoon, scoop cookies onto your prepared baking sheet. Gently pat down with your fingers or the back of your scoop or spoon to spread a bit.

Chill in the refrigerator until set, about 1 hour.

Store in an airtight container in the refrigerator up to 1 week.