|10 min||5 min||24|
|1 cup||Almond butter (or peanut, sunflower seed butter)|
|3 tbsp||Cacao powder, raw|
|1/4 cup||Coconut oil|
|1/4 cup||Applesauce, unsweetened|
|1/3 cup||Maple syrup|
|2/3 cup||Almond milk, unsweetened|
|1/4 cup||Dark chocolate chips, vegan|
|3 cup||Quick oats, gluten free, dry|
In a medium sauce pan, mix together all ingredients except chocolate chips and oats.
Bring the mixture to a gentle boil, stirring frequently.
Continue the low boil for two minutes, stirring almost constantly.
Reduce the heat and add the chocolate chips, stirring until they are melted.
Remove the pan from the heat and stir in the oats.
Drop by rounded tablespoon onto a tray lined with wax or parchment paper. (You may choose to form them into a cookie shape or leave them as-is.)
Place the tray in the freezer to allow the cookies to firm, at least 15 minutes.
These are best kept stored in the refrigerator.