Using almond or other plant milks makes this a vegan recipe, but any kind of milk will work. These are also gluten-free. Make sure the peanut butter is creamy, and if it’s unsalted you can add a pinch or two to make the other flavors pop!
- ¼ cup Coconut oil
- ½ cup Maple syrup
- ¼ cup Almond milk
- 2 tbs Cocoa powder
- ¼ cup + 2 tbs Creamy peanut butter*
- ½ tsp Vanilla
- 1½ cups Whole rolled oats
- Line a large baking sheet with parchment paper.
- In a medium saucepan, melt the coconut oil over medium heat. Add the maple syrup, almond milk, cocoa, peanut butter, and vanilla and whisk to combine. Bring to a boil for 2 minutes, stirring often. Boiling it longer than that could make the mixture too thick to use.
- Remove from the heat and stir in the oats. Use a 2-tablespoon cookie scoop to scoop the batter onto the baking sheet. Chill for 30 minutes or until firm.
Serves 12-14 | Prep Time 40-50 mins
ABOUT PEANUT BUTTER
- Peanuts are rich in vitamins B3, B6, and E, as well as manganese, magnesium, omega-6 fatty acids, resveratrol, and copper.
- Make sure you buy natural peanut butter with no additives beyond salt. Many brands today add oil, other fats, and sugar to their products.
- Peanut butter is very calorie-dense, so be sure not to overdo it — 2 tablespoons provides a lot of great nutrients and antioxidants, as well as 200 calories.