▢ Peanut butter ▢ Maple syrup ▢ Coconut oil ▢ Vanilla ▢ Unsweetened cocoa powder ▢ Quick-Cooking oats ▢ Salt
In a medium size saucepan, add fresh creamy peanut butter, maple syrup, melted coconut oil and vanilla extract. Heat under medium heat, stirring constantly to combine and form a consistent mixture.
Remove from heat and stir in cocoa powder, quick cooking oats and chopped almonds - if used. Stir until fully combined and cookie dough form.
Scoop batter with a tablespoon then transfer onto the prepared cookie sheet. Press the top of the cookie with the back of a spoon to gently flatten and shape the oatmeal chocolate cookie.
Repeat these steps until no more cookie dough is left. Freeze the cookie sheet for 10 minutes to set the cookies, then refrigerate the cookies in an airtight container.
Store up to 7 days in a sealed box in the fridge. After that time the no bake cookies are still tasty but get sticky as some moisture goes in.
Prep Time: 15 minutes Cooking Time: 0 minutes Servings: 16 Cookies Calories: 125 kcal per Cookie