Ingredients
- ½ cup coconut oil
- ¾ cups monkfruit sweetener
- ½ cup almond milk
- ¼ cup raw cacao powder
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 3 cups gluten free rolled oats
- ¾ cup creamy peanut butter
- 2 teaspoons vanilla extract
- 1 cup dairy-free chocolate chips divided
- 1 teaspoon coconut oil for melting the chocolate drizzle
Instructions
- In a medium saucepan, melt the coconut oil, monkfruit, cacao powder, almond milk, cinnamon, and salt. Bring to a gentle boil and cook for 1 minute.
- Remove from heat. Add peanut butter, oats, vanilla, and half the chocolate chips. Stir until glossy and well combined.
- Shape the cookies
- Drop spoonfuls of the warm mixture onto a parchment-lined baking sheet. Flatten slightly to your preferred thickness.
- Chill
- Refrigerate for at least 1 hour or until firm.
- Melt the remaining chocolate chips with 1 teaspoon coconut oil. Drizzle generously over the cookies.
- Store
- Refrigerate for up to one week or freeze for up to two months.
Nutrition
Serving: 22cookies | Calories: 183kcal | Carbohydrates: 19g | Protein: 4g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 72mg | Potassium: 106mg | Fiber: 3g | Sugar: 5g | Vitamin A: 0.1IU | Vitamin C: 0.002mg | Calcium: 29mg | Iron: 1mg
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