When I played soccer, my coach developed a list of foods that were not allowed to pass through any player’s lips.

• Soda
• Chocolate
• Fried Foods
• Hamburgers
• Pork
• Condiments
• Milkshakes
• Cake
• Etc.

The diet started around the second week of March (and it literally felt like a DIEt). By the third week of March, I was always craving something that tasted “off-limits.” It was around this time that I first made peanut butter no-bake cookies.

I am not saying that these cookies are healthy, but they do not contain any of the “forbidden foods.”  In high school, they quickly became a favorite snack for my entire soccer team.

In preparation for the Blind Spot feature for March, I slightly tweaked the cookie recipe from high school to compliment my favorite nut butter: Squirrely Tail!

Ingredients

• 2 cups brown sugar
• 1/4 cup margarine
• 1/2 cup milk
• 1 cup Blindspot Squirrelly Tail blended nut butter
• 1 teaspoon vanilla
• 3 cups rolled oats

Directions

• In a large saucepan, mix sugar, margarine, and milk.
• Bring to a full, rolling boil (large bubbles that you can’t stir down) over medium heat.
• Remove from heat and stir in nut butter and vanilla until nut butter is melted.
• Stir in oats.
• Working quickly, drop spoonfuls of cookie batter onto waxed paper. (Tip: if you don’t work quickly enough, you can crumble the batter to make granola.)
• Let cool.
• Eat and enjoy!