Ingredients

The following ingredients have 4 Servings
  • 1/2 cup creamy peanut
  • 1/4 cup coconut oil
  • 1/4 cup coconut sugar ((brown sugar can be substituted))
  • 1/2 cup dark chocolate chips (Note 1)
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 2 tablespoons honey
  • 1/2 cup shredded coconut
  • 1-1/4 cups old-fashioned oats

Instruction

  • Line 12 cavities in a miniature muffin tin with paper liners and set aside.
  • Place a small pot over medium heat, combine the peanut butter and the coconut oil. (Measure the coconut oil in its liquid state.)
  • Stir until smooth and then add in the coconut or brown sugar and stir until the sugar is completely dissolved and the mixture is about to boil. (Do not boil!)
  • Remove from heat and add in the chocolate chips; stir constantly until all the chocolate is melted. Add in the vanilla and salt. Stir in the honey. Mix in the coconut and old-fashioned oats.
  • Use a cookie scoop to scoop out and tightly compress the mixture into cookies. If you don't have a cookie scoop these don't hold too well with your hands so try to use two spoons to form balls.
  • Drop into the prepared muffin tin and place in the fridge for an hour (or freezer for about 15 minutes) until the cookies become solid. Once firm, you can remove them from the paper liner and compress them in between your hands into a cookie shape (or eat them in ball shape).
  • These are best stored in an airtight container in the fridge but they can be left at room temperature.