No Bake German Chocolate Cake Cookies

• Vegan
• Gluten free

• Breakfast Foods

  • 3/4 cup Rolled oats

• Canned Goods

  • 1/3 cup Coconut milk, canned full fat

• Condiments

  • 1/3 cup Almond butter
  • 2/3 cup Maple syrup

• Baking & Spices

  • 3 tsp Arrowroot powder
  • 1 tbsp Chocolate
  • 1 oz Chocolate
  • 1/2 cup Cocoa powder, unsweetened
  • 1 Coconut pecan frosting
  • 1/8 tsp Salt
  • 1 tsp Vanilla extract, pure
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 7/16 cup Coconut oil

• Nuts & Seeds

  • 3/4 cup Coconut, unsweetened flaked
  • 1/2 heaping cup Coconut, unsweetened
  • 1/3 heaping cup Pecans

Found on lifemadesweeter.com

Description

Ingredients

• 1/3 cup maple syrup (or honey for non-paleo version)
• 1/4 cup coconut oil (or butter)
• 1 tablespoon chopped chocolate (use paleo-friendly if desired) (or use semi-sweet chocolate chips)
• 1/2 cup unsweetened cocoa powder
• 1/3 cup almond butter (Nutella works for a non-paleo-friendly version)
• 1/8 teaspoon salt
• 1 teaspoon pure vanilla extract
• 3/4 cup unsweetened flaked coconut
• 3/4 cup rolled oats
• Coconut Pecan Frosting
• 1/3 cup canned full-fat coconut milk
• 1/3 cup maple syrup (or honey for non paleo version)
• 3 tablespoons coconut oil
• 3 teaspoons arrowroot powder (or corn starch for non-paleo version)
• 1 teaspoon vanilla extract
• 1/2 heaping cup unsweetened shredded coconut
• 1/3 heaping cup finely chopped pecans (plus more chunky pecan pieces for topping - if desired)
• 1 ounce chocolate, melted (use paleo-friendly if desired)

Directions

• Line a baking sheet with parchment paper and set aside.
• Combine maple syrup, coconut oil, chocolate chips and cocoa powder in a small pot over medium-high heat. Bring to a boil and continue cooking for 2 minutes; then remove from heat.
• Stir in almond butter, salt and vanilla extract. Fold in coconut then add oats and stir until combined.
• Using a small cookie scoop, compress mixture very firmly into scoop, drop cookies onto prepared baking sheet and press down to flatten and make a slight indentation in the cookies. Place in the fridge for 15-20 minutes, or until cookies are set.
• To make the frosting: In a small saucepan over medium heat, add coconut milk and maple syrup and allow to simmer for 10 minutes, until thickened. In a small bowl, combine arrowroot (or corn starch) and water to form a smooth paste and pour into saucepan.
• Bring to a boil, while whisking constantly. Remove from heat and slowly stir in coconut oil and vanilla. Add the shredded coconut and pecans and stir until combined. Chill in fridge for 30 minutes or freezer for 10 minutes.
• Spread a spoonful of frosting over the tops of cooled cookies. Sprinkle with more pecans if desired and drizzle with melted chocolate using either a spoon or a zip-top bag. Enjoy immediately or chill in fridge for 1 hour for a thicker frosting.
• Store remaining cookies in an air-tight container in refrigerator.