Giant Vegan No Bake Cookie

• Vegan
• Gluten free

• Breakfast Foods

  • 1 scant cup Bob's red mill quick rolled oats, Organic Gluten Free

• Condiments

  • 2 tbsp Maple syrup
  • 1/2 cup Peanut butter, natural
  • 1 tbsp Peanut butter

• Baking & Spices

  • 2 tbsp Cocoa powder
  • 1 oz Dark chocolate
  • 1 pinch Salt

• Oils & Vinegars

  • 2 1/3 tbsp Coconut oil

Found on fooduzzi.com

Description

Directions

• For the cookie: In a small pot over medium heat, melt coconut oil, maple syrup, peanut butter, cocoa, and salt until one it is one cohesive liquid. Mix to combine.
• Remove from heat, and add quick oats. Stir to coat well. If your mixture is too dry, feel free to add more melted peanut butter or coconut oil. If the mixture is too wet, add more oats.
• Line a plate with parchment paper, and pour mixture out onto the parchment-lined plate, shaping the mixture into a circle with your hands. Place cookie in the fridge to set, about 1-2 hours.
• For the topping: Add peanut butter to one small bowl and chocolate to another small bowl. Add 1/2 tsp. coconut oil to each bowl, and then microwave each in 30 second intervals until completely melted. Set aside.
• Remove your cookie from the fridge and drizzle the peanut butter and chocolate mixtures on top. You can set the cookie back in the fridge for the topping to set, or you can dig right in. Store cookie in the fridge.