½cuporganic coconut oilcan also sub with butter for a classic no-bake taste
⅓cupunsweetened cocoa powder
1 ½cupscoconut sugar*can also use regular sugar, maple sugar, or brown sugar
¼cuppure maple syrup
½cupunsweetened almond milk
⅓cupcreamy peanut butter
1teaspoonvanilla extract
3cupsquick oats
½teaspoonsalt
¼teaspooncinnamon
Instructions
In a medium saucepan, mix coconut oil, cocoa, coconut sugar, maple syrup and almond milk over medium heat and boil for 1 minute.
Take off heat and stir in peanut or almond butter, vanilla, oats, cinnamon, and salt.
Mix well and drop by heaping tablespoonfuls onto a cookie sheet lined with wax paper.
Refrigerate until firm, then transfer to a sealed container and store in the refrigerator.
Notes
Double or triple the recipe and store extra in the freezer for whenever you are craving something sweet.
For soft, moist cookies use creamy peanut butter. Using peanut butter with a smooth consistency makes the BEST vegan no-bake cookies.
All of the ingredients are naturally gluten-free. However, cross-contamination happens, so be sure to double-check the ingredient labels, especially with the quick oats.