Ingredients

The following ingredients have 6 Servings
  • 3 Tbsp coconut oil (can sub vegan butter or butter)
  • 1/2 cup peanut butter (creamy or chunky)
  • 1/2 cup pure maple syrup
  • 3 Tbsp cocoa powder or cacao powder
  • 1 1/2 tsp. vanilla extract
  • 1/4 tsp. salt
  • 1 1/2 cups rolled oats (Certified gluten free, as needed)

Instruction

  • Line a baking sheet with parchment paper or a reusable silicone baking mat. Set aside.
  • In a medium saucepan, gently melt coconut oil, peanut butter, syrup, and cocoa powder together over low heat.
  • When the mixture is combined, increase the heat to medium and continue stirring until the mixture comes to a boil. Boil 2 minutes, whisking or stirring constantly, then remove from heat.
  • Add vanilla extract, and salt. Stir to combine.
  • Add oats and stir to coat in the peanut butter chocolate mixture.
  • Using a 1 1/2 Tbsp cookie scoop or a spoon, scoop cookies onto your prepared baking sheet. Gently pat down with your fingers or the back of your scoop or spoon to spread a bit.
  • Chill in the refrigerator until set, about 1 hour.
  • Store in an airtight container in the refrigerator up to 1 week.