Description
Delicious vegan chocolate oat cookies made with coconut sugar and almond butter.
Ingredients
Scale
- 1 1/2 cups coconut sugar
- 1/2 cup cacao powder
- 1/2 cup unsalted butter (vegan if desired – we used Miyokos)
- 1/2 cup milk (we used unsweetened almond milk)
- 2/3 cup creamy unsweetened almond butter (the ingredients should just be almonds)
- 1 tablespoon pure vanilla extract
- 1/8 teaspoon sea salt
- 3 cups gluten-free quick cook oats
- flaky sea salt (for topping)
Instructions
- Line a baking sheet with parchment paper or a silicone baking mat, and set aside.
- Combine the coconut sugar, cacao powder, butter, and milk in a medium pot over medium heat. While whisking, bring to a rolling boil for one minute and 30 seconds, then remove from the heat.
- Stir in the almond butter, vanilla, and salt until smooth. Add in the oats and mix well.
- Drop two tablespoon dollops of the mixture onto the prepared baking sheet, flattening slightly.
- Chill for one hour before serving.
Notes
- These cookies are great for a quick snack and can be stored in an airtight container in the fridge.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg