No-bake Peanut Butter Chocolate Chip Cookies (vegan, gluten-free

• Vegan
• Gluten free

• Breakfast Foods

  • 1 1/2 cups Rolled oats

• Condiments

  • 1/2 cup Maple syrup
  • 1/2 cup Peanut butter, salted natural
  • 1 pinch Salt if your peanut butter is, unsalted

• Baking & Spices

  • 1/4 cup Chocolate chips, mini
  • 1 1/2 tsp Vanilla extract

• Oils & Vinegars

  • 1 3 1/2 tablespoons (49 grams coconut oil

Found on texanerin.com

Ingredients

• 3 1/2 tablespoons (49 grams) coconut oil1
• 1/2 cup (128 grams) salted natural peanut butter (the kind with just nuts and salt)
• 1/2 cup (120 milliliters) maple syrup
• pinch of salt if your peanut butter is unsalted
• 1 1/2 teaspoons vanilla extract
• 1 1/2 cups (138 grams) rolled oats (use gluten-free, if necessary)
• about 1/4 cup (43 grams) mini chocolate chips (use dairy-free / vegan chocolate chips, if necessary)

Directions

• In a medium pot, melt the coconut oil over low heat.
• Add the peanut butter, maple syrup, and salt, if using, and stir until well combined.
• Turn the heat up to medium, and while stirring constantly. bring the mixture to a boil.
• Boil for 2 minutes, stirring constantly. The mixture should become glossy. Dont boil it longer or it may separate.
• Remove from the heat and stir in the vanilla and oats until well combined.
• Use a medium cookie scoop to scoop out balls of the mixture onto a piece of parchment paper.
• Let the cookies cool until almost room temperature. Place the chocolate chips in a small bowl and roll the tops of the cookies in the chocolate chips. You can also stir the chocolate chips into the almost cooled mixture if you dont mind them melting and partially combining with the peanut butter mixture.
• Store in an airtight container for up to 3 days. They can also be refrigerated for up to about a week. For firmer cookies, refrigerate them.