Honey melt

I've told you before about Melt - it's made from healthy coconut oil, and tastes DELICIOUS! The wonderful people there sent me a new flavor of it, Honey Melt! I've been loving replacing butter with it on my toast and also in recipes, it's a great butter alternative that still gives your baked good a nice crispy crust :)

As you know I love using apple sauce/fruit purees to sub for butter in things like cakes, but when I want a cookie, I normally prefer a nice crisp one to a cakey one. That's why the first thing I made were my PB Oatmeal cookies. There isn't a lot of butter in them, but swapping it for honey melt was a great idea! The first bonus (other than the health bonus) is melt is spreadable right out of the fridge, this means no wait time for your butter to soften up enough to cream with all your other ingredients.


PB Oatmeal Chocolate Chippers
recipe by ::steph chows::
makes 24 cookies

In a medium bowl whisk together and set aside
2/3 cup whole wheat flour
1.5 cups old fashion oats
1 tsp baking soda
dash of salt

In a large bowl beat together
1/3 cup smooth peanutbutter
2 tbs Honey Melt
1/3 cup brown sugar
1/3 cup splenda (or use 1/3 cup white sugar)
then beat in 2 eggs and 1 tsp vanilla

Mix dry into wet, then add 3/4 cup chocolate chips

Using your hands (time to get dirty!) form into tablespoon size balls and then smoosh flat onto a greased cookie sheet.

Bake at 350 in a preheated oven for 12-15 minutes. Remove and let cool.

Another great way to use honey melt?? On waffles!!

AND for my gluten free friends, this is gluten free butter!

Although I received Honey Melt for free the thoughts and opinions are all mine.

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