▢ 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.
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Remove from heat and stir in cocoa powder, quick cooking oats and chopped almonds - if used. Stir until fully combined and cookie dough form.
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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.
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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.
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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.
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Prep Time: 15 minutes Cooking Time: 0 minutes Servings: 16 Cookies Calories: 125 kcal per Cookie
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