Coconut No Bake Cookies

• Vegan
• Gluten free

• Produce

  • 2 tbsp Cocoa powder or cacao powder, unsweetened

• Refrigerated

  • 2 tbsp Almond milk, unsweetened

• Breakfast Foods

  • 1 cup Rolled oats

• Condiments

  • 1/3 cup Peanut butter, salted natural

• Baking & Spices

  • 1/2 cup Coconut sugar
  • 1 pinch Sea salt
  • 1/2 tsp Vanilla extract, pure

• Oils & Vinegars

  • 3 tbsp Coconut oil

• Nuts & Seeds

  • 1/2 cup Coconut, unsweetened

Found on minimalistbaker.com

Description

Ingredients

• 1/2 cup (96 g) coconut sugar (or sub cane sugar)
• 2 Tbsp (30 ml) unsweetened almond milk (or other non-dairy milk)
• 3 Tbsp (40 g) coconut oil (use refined for a less intense coconut flavor | or sub vegan butter)
• 2 Tbsp (10 g) unsweetened cocoa powder or cacao powder
• 1/2 cup (40 g) unsweetened shredded coconut
• 1 cup (80 g) rolled oats (gluten free for GF eaters)
• 1/3 cup (85 g) salted natural peanut butter, crunchy or creamy (or sub almond butter)
• 1/2 tsp pure vanilla extract
• pinch sea salt
• OPTIONAL: 2 Tbsp (14 g) crushed salted roasted peanuts or shredded coconut (for topping)

Directions

• Line a baking sheet with parchment or wax paper.
• Add coconut sugar, almond milk, cocoa powder and coconut oil to a medium saucepan over and bring to a low boil over medium heat, stirring frequently.
• Once bubbling, let boil for 1 minute, then remove from heat and add peanut butter, oats, shredded coconut, vanilla and salt and stir to combine + fully incorporate all ingredients.
• Drop heaping Tablespoon amounts (I used this cookie scoop!) of the batter onto the prepared baking sheet and sprinkle with crushed peanuts and/or additional flaked coconut (optional).
• Let sit at room temperature until cooled and hardened - about 25-30 minutes.
• Keep leftovers covered at room temperature or in the refrigerator for up to 3 days, though best when fresh.

Nutrition