These little sweet treats are great straight from the fridge. So peanut-buttery, coconutty, and chocolatey that you will not even notice they are vegan. Plus, they are great for hot summers because there's no need to turn on the oven!
What you will need
3 Tbsp Coconut Oil
1 cup rolled Oats
1/2 cup Coconut Sugar
2 Tbsp Cocoa Powder
1/2 cup Unsweetened Shredded Coconut
1/3 cup Peanut Butter
2 Tbsp Oat Milk
1/2 tsp Vanilla Extract, optional
pinch Salt(Nutritional facts 439 calories, 19.75 g fat, 61.17 g carbohydrates, 6.51 g protein, 0 mg cholesterol, 360 mg sodium)
How to cook
Gather and portion all ingredients.
Melt the coconut oil. Just pop it in the microwave for about 10-20 seconds or you can melt it in a small saucepan.
In a medium mixing bowl, combine rolled oats, coconut sugar, shredded coconut and cocoa powder. Stir to mix.
Add coconut oil, peanut butter, coconut milk and vanilla extract.
Add a pinch of salt and mix well.
Scoop balls of the dough onto parchment or a nonstick surface.
With a little extra shredded coconut.
Gently press the scoops to flatten them slightly and press the shredded coconut into the cookies.
Place these into the fridge to chill for 10-15 minutes. At this point, you can store them in the refrigerator in an airtight container. They're really best chilled.