COCONUT NO BAKE COOKIES

[nverland]

COCONUT NO BAKE COOKIES
PREP TIME 5 mins COOK TIME 5 mins TOTAL TIME 10 mins
Cuisine: Vegan, Gluten Free
Serves: 15

INGREDIENTS
½ cup (96 g) coconut sugar (or sub cane sugar)
2 Tbsp (30 ml) unsweetened almond milk (or other non-dairy milk)
3 Tbsp (40 g) coconut oil (use refined for a less intense coconut flavor | or sub vegan butter)
2 Tbsp (10 g) unsweetened cocoa powder or cacao powder
½ cup (40 g) unsweetened shredded coconut
1 cup (80 g) rolled oats (gluten free for GF eaters)
1/3 cup (85 g) salted natural peanut butter, crunchy or creamy (or sub almond butter)
½ tsp pure vanilla extract
Pinch sea salt
OPTIONAL: 2 Tbsp (14 g) crushed salted roasted peanuts or shredded coconut (for topping)

INSTRUCTIONS
Line a baking sheet with parchment or wax paper.
Add coconut sugar, almond milk, cocoa powder and coconut oil to a medium saucepan over and bring to a low boil over medium heat, stirring frequently.
Once bubbling, let boil for 1 minute, then remove from heat and add peanut butter, oats, shredded coconut, vanilla and salt and stir to combine + fully incorporate all ingredients.
Drop heaping Tablespoon amounts of the batter onto the prepared baking sheet and sprinkle with crushed peanuts and/or additional flaked coconut (optional).
Let sit at room temperature until cooled and hardened - about 25-30 minutes.
Keep leftovers covered at room temperature or in the refrigerator for up to 3 days, though best when fresh.

NOTES
*Heavily adapted from Food Network.
NUTRITION INFORMATION
Serving size: 1 cookie Calories: 118 Fat: 7.4g Saturated fat: 4g Carbohydrates: 12g Sugar: 6.9g Sodium: 24mg Fiber: 1.6g Protein: 2.4g