I've brought these to a couple potlucks over the last several months and have been asked if I'd share the recipe. My mom used to make chocolate oatmeal no-bake cookies for us when I was a kid, but since my kids can't eat sugar or oats I came up with this version for them. It's gluten free, grain free, refined sugar free, dairy free, no bake, vegan, a one pot wonder, and best of all, just plain yummy. (Even people who can have all those things love these!) They have just a handful of ingredients and come together in as many minutes, which makes them perfect for this busy season of life. Enjoy!
1/2 C. Peanut Butter
1/2 C. Coconut Oil
1/4 C. Honey
1 t. Vanilla
2 1/2 C Unsweetened, Shredded Coconut
Increase honey to 1/3 C. and add 1/2 C. Cocoa powder
Melt the coconut oil in a medium saucepan over low heat. Add the peanut butter, honey, vanilla, and sea salt and stir until well combined. (Resist the temptation to eat this by the spoonful.) Remove from heat and add the shredded coconut; combine. Using a cookie scoop or tablespoon, drop onto a baking sheet that's been greased or is lined with parchment paper. Refrigerate until firm, then remove from the pan and store in an airtight container in the fridge.
This post is part of The Nourishing Gourmet's Pennywise Platter Food Renegade's Fight Back Friday, and Real Food Forager's Grain Free Round-up.