Ingredients

The following ingredients have 13 Servings
  • 1 1/2 cup (4 1/2oz/128g) rolled oats
  • 1/4 cup (2floz/57ml) coconut Oil (measured as liquid)
  • 1/4 cup (2oz/57g) peanut butter
  • 1/4 cup (2floz/57ml) unsweetened almond milk (or milk of choice)
  • 1 cup (8oz/225g) sugar*
  • 2 tablespoons cocoa powder
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract (, optional)

Instruction

  • Prepare a baking tray with parchment paper and set aside.
  • In a large saucepan combine coconut oil, peanut butter, almond milk, sugar, cocoa powder, and salt.
  • Turn heat on medium and stir consistently until it comes to a rolling boil.
  • Reduce heat and allow to simmer for about 4-5 minutes. Stir occasionally making sure to scrape the sides and bottom regularly.
  • While the wet ingredients are simmering measure out the oats into a bowl and set aside.
  • Once the peanut and chocolate mixture has come together into a thick shiny sauce like consistency remove from heat and add the vanilla.
  • Add the oats to the pan and make sure they are all coated.
  • Scoop 2 tablespoons of the oat and chocolate mixture onto the parchment paper. Shape into even 2 inch rounds and set in the fridge for 30 minutes to an hour to set.
  • Cookies can be stored in an airtight container in the fridge for up to 5 days.