Servings: 15
Total time: 45 minutes
Ingredients
1/2 cup coconut sugar
2 Tbsp unsweetened almond milk (or other non-dairy milk)
3 Tbsp vegan butter
2 Tbsp unsweetened cocoa powder or cacao powder
1/2 cup unsweetened shredded coconut
1 cup rolled oats
1/3 cup nut butter
1/2 tsp pure vanilla extract
1/8 tsp kosher salt
2 Tbsp crushed roasted nuts or unsweetened shredded coconut (optional topping)
Directions
Line a baking sheet with parchment or wax paper.
Add coconut sugar, almond milk, cocoa powder, and vegan butter to a medium saucepan and bring to a low boil over medium heat for 1 minute, stirring frequently. Remove from heat.
Add nut butter, oats, shredded coconut, vanilla, and salt, and stir to combine all ingredients.
Refrigerate for 30 minutes.
Drop tablespoons of batter onto the prepared baking sheet and roll in crushed nuts or shredded coconut (optional).
Keep leftovers covered in an airtight container in the refrigerator for up to a week or freeze for 1 month.
Notes
Serving Size: 1 serving = 1 cookie
Recipe and photo from: https://minimalistbaker.com
