Ingredients

The following ingredients have 24 Servings
  • ½ cup melted coconut oil
  • ½ cup natural creamy peanut butter (or almond butter)
  • ½ cup coconut sugar
  • ¼ cup cocoa powder
  • ¼ cup unsweetened vanilla almond milk
  • pinch of sea salt
  • 1 teaspoon pure vanilla extract
  • 3 cups instant oats

Instruction

  • Add melted coconut oil and peanut butter in a medium mixing bowl and stir until combined. Add coconut sugar, cocoa powder, almond milk, sea salt, vanilla.
  • If desired you can heat the peanut butter cocoa mixture on the stovetop over medium low heat to fully dissolve the coconut sugar, about 5-6 minutes. Sometimes I do this and sometimes I don't. Depends on how much time I have.
  • Add oats to a large mixing bowl and top with peanut butter cocoa mixture. Stir until well combined.
  • Using a small/medium cookie scoop, scoop the dough on a baking sheet lined with parchment paper. Use your hands to press the dough down a bit and form the cookies into a cookie shape.
  • Place baking sheet in fridge until cookies are set, then serve. Store any leftover cookies in an airtight container in the fridge for 1-2 weeks.