½ cup creamy peanut butter
¼ cup maple syrup
¼ cup coconut oil
2 Tbsp unsweetened cocoa powder
¼ tsp sea salt
1 tsp vanilla
1 cup quick cooking oats
¼ cup shredded, unsweetened coconut
Line a cookie sheet with waxed paper, set aside.
Combine peanut butter, honey salt and coconut oil in a saucepan and heat, stirring continuously, until melted and well-combined.
Stir in vanilla and cocoa powder.
Add quick-cooking oats and mix well.
Add coconut and stir until completely combined.
Drop 1 Tbsp portions of mixture onto your prepared baking sheet. Continue until you’ve used all your cookie mixture.
Let cool in the refrigerator or freezer until hardened.
Serve cold or frozen!
Store in an airtight container in the refrigerator
Please feel welcome to use and share this recipe, we make no copyright claims.
ทาน อาหาร ให้ อร่อย นะ (enjoy your meal)
Max is a 200 hour RYT and co-director of Yogatique Bangkok. He has been a vegan, long distance runner and avid skateboarder for over 20 years. He thinks life should be filled with a good sound track, a good work out, a good dog and good food.