Two no-bake recipes in a row? That wasn’t my original plan. But my favourite fair trade company, Camino, is having a recipe contest for recipes using their Cuisine Camino products. I submitted three recipes, one for my chocolate lava cake, one for my chocolate chocolate chip cookies, and the third being these saucepan cookies. I made them earlier this summer, indeed using Camino cocoa powder.
(makes about 3 dozen)
2 cups white sugar, evaporated cane juice (organic sugar), or Camino golden cane sugar
6 tbsp cocoa powder, preferably Camino
1/2 cup milk
1/2 cup butter
3 cups rolled oats
3/4 cup chopped nuts
1 cup coconut, preferably Camino
1 tsp vanilla
In a large saucepan or dutch oven, combine sugar, cocoa, milk, and butter. Stirring frequently, heat over medium heat until bubbly. Continue to heat 1 minute longer, stirring constantly. Remove from heat, stir in remaining ingredients. Drop by spoonfuls onto waxed paper or parchment paper and let cool.
These are gluten-free (if you are being really careful about it, buy gluten-free oats), and could easily be veganized if you substitute non-dairy milk and margarine. This recipe is easily halved, if you don’t have lots of friends or coworkers to share them with, or they can be frozen.