Chocolate Coconut No Bake Cookies
Serves 15 cookies. Gluten-Free + Vegan.
Nutrition Per Serving (1 cookie)
|1/2 cup||coconut sugar|
|2 Tbsp||unsweetened almond milk|
|3 Tbsp||coconut oil|
|2 Tbsp||unsweetened cocoa powder or cacao powder|
|1/2 cup||unsweetened shredded coconut|
|3/4 cup||rolled oats (or GF rolled oats)|
|1/3 cup||creamy salted peanut butter|
|1/2 tsp||pure vanilla extract|
|1 pinch||sea salt|
|1 cup||salted peanuts, chopped|
|2||Chocolate Coconut No Cow bars, cropped up and crumbled|
- Step 1:
Line a baking sheet with parchment or wax paper.
- Step 2:
Add coconut sugar, almond milk, cocoa powder, and coconut oil to a medium saucepan and bring to a low boil over medium heat, stirring frequently.
- Step 3:
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.
- Step 4:
Drop heaping Tablespoon amounts of the batter onto the prepared baking sheet and sprinkle with crushed peanuts and Chocolate Coconut No Cow bars.
- Step 5:
Let sit at room temperature until cooled and hardened - about 25-30 minutes.
- Step 6:
Keep leftovers covered at room temperature or in the refrigerator for up to 3 days, though best when fresh.