What you’ll need
Filtered Coconut Oil
Milk (dairy or Non-dairy)
Quick or Rolled Oats
1/4 cup + 1 TBS
Creamy Peanut Butter
Add coconut oil, cocoa powder, and maple syrup to a saucepan.
Heat on medium and continue stirring contents until coconut oil melts. Bring to a boil.
Boil for 3 minutes, stirring often so the bottom doesn’t burn.
Remove pan from heat. Add peanut butter, vanilla extract, and oats, stirring well.
Use a cookie scoop and drop the mixture onto a parchment paper-lined plate.
Refrigerate cookies for at least an hour. Store in fridge.