Ingredients

The following ingredients have 15 Servings
  • 1/4 cup maple syrup
  • 2 Tbsp almond milk ((unsweetened // or other non-dairy milk))
  • 3 Tbsp coconut oil ((use refined for a less intense coconut flavor | or sub vegan butter))
  • 3 Tbsp unsweetened cocoa powder or cacao powder
  • 1 ¼ cups rolled oats ( (gluten-free for GF eaters))
  • 1/3 cup salted natural peanut butter ((crunchy or creamy // or sub other nut butter))
  • 1/2 tsp pure vanilla extract
  • 1 pinch sea salt
  • 1/2 cup chopped vegan dark chocolate*
  • Chopped roasted peanuts or shredded unsweetened coconut ((optional))

Instruction

  • Line a baking sheet or serving platter with parchment or wax paper.
  • Add maple syrup, almond milk, coconut oil, and cocoa powder to a medium saucepan and bring to a low boil over medium heat, stirring frequently.
  • Once bubbling, let boil for 1 minute. Then remove from heat and add oats, peanut butter, vanilla, salt, and dark chocolate and combine and fully incorporate all ingredients.
  • Drop heaping Tablespoon amounts (I used this cookie scoop!) of the batter onto the prepared baking sheet or serving platter and sprinkle with crushed peanuts and/or additional flaked coconut (optional).
  • Transfer baking sheet or serving platter to the fridge and allow to cool and harden- about 15 minutes. (Or, you can let them cool at room temperature for about 30-45 minutes.)
  • Keep leftovers covered in the refrigerator for up to 5 days or in the freezer up to 1 month, though best when fresh.