I posted this recipe on my Facebook and Instagram accounts last week and I had an amazing response to them so thought I would add it to the blog.
These cookies are super easy to make and taste absolutely delicious. They have more of a chewy texture than a normal cookie but they are full of chocolate and a slight caramel flavour due to the coconut nectar.
If you are a chocolate fan, whether you are vegan or not, these will go down a treat (plus they are healthier for you than a normal cookie so even more reason to give them a try!)
All you need is a saucepan, wooden spoon, baking tray lined with parchment and the following ingredients…
130g rolled oats (you can use gluten free if you are going for an even healthier option)
60g Coconut oil
60g Natural peanut butter or nut butter of choice (I used Mo’s Kitchen salted caramel peanut butter)
60ml unsweetened almond milk or any dairy free milk of choice
200g Coconut nectar (caster sugar or light brown sugar can also be used)
30g Cocoa powder (or cacao powder)
Sprinkle of sea salt
1tsp vanilla extract
1. Melt the coconut oil, peanut butter, milk, coconut nectar and cocoa powder in a saucepan on a low heat until everything is combined and the nectar has completely dissolved. Keep stirring continuously to stop anything from sticking or burning.
2. Add the oats, salt and vanilla to the mix and stir well until everything is combined.
3. Once slightly cooled, roll small ball shapes in your hand (depending on how big you want each cookie) and place on the baking sheet, pushing down slightly with your fingers to flatten into a cookie shape.
4. Place in the fridge for 30-45 mins and then drizzle with peanut butter if desired or eat as they are.