Ingredients

The following ingredients have 9 Servings
  • 1/2 cup (125g) creamy almond or peanut butter ((I recommend a dry-roasted and lightly salted nut butter))
  • 1/3 cup (112g) honey
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon fine sea salt
  • 1/4 cup (21g) unsweetened cocoa powder
  • 1 cup (100g) old-fashioned oats ((uncooked))
  • 3/4 cup (54g) unsweetened coconut flakes
  • 1/4 cup (25g) oat flour ((regular oats that have been blended))
  • 1/3 cup (20g) crispy rice cereal (such as Rice Krispies or Cocoa Krispies)
  • 1/3 cup (60g) miniature chocolate chips

Instruction

  • COMBINE: In a large bowl, combine the almond or peanut butter butter and honey. Microwave for 10 seconds and then stir until completely smooth. Add in the vanilla and salt. Mix until combined. Next, add the cocoa powder, oats, coconut, and oat flour (See Note 1). Mix until completely combined.
  • FINISH MIXTURE: Stir in crispy cereal and chocolate chips; mix. (If the mixture is too wet, add a bit more oat flour, and if it is too dry add a bit more peanut/almond butter or honey. There is some variance based on the brands you use.)
  • FORM BALLS: Using a cookie scoop that is 1-1/2 tablespoons (about the size of a golf ball), tightly scoop out and compress the mixture. Release the cookie onto a parchment paper-lined sheet pan. Repeat with all the mixture. Once you've got 15-16 tight balls of the mixture, take one ball at a time and gently flatten the ball in your hands to create a cookie shape. Repeat with the remaining balls. Enjoy immediately!
  • STORAGE: Store cookies in an airtight container for 4-5 days (I keep mine in the fridge) or freeze for up to 3 months.