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No-bake peanut butter chocolate coconut cookies

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Ingredients for 1 servings:

  • 400 g oat flakes
  • 120 g coconut oil
  • 120 g peanut butter
  • 120 ml almond milk (almond drink) or cashew milk
  • 240 g cane sugar
  • 30 g cocoa
  • ½ tsp salt
  • 2 tbsp Bourbon vanilla sugar

Instructions

Working time approx. 10 minutes; Rest time approx. 6 hours; Cooking/baking time approx. 4 minutes; Total time approx. 6 hours 14 minutes

vegan, makes 15 pieces

Measure the oats and set aside. Combine the remaining ingredients, except the vanilla sugar, in a pan and bring to a boil over medium heat. Simmer for 4 minutes, stirring constantly. Then add the vanilla sugar and oats. Stir well. All the oats should be coated. Scoop out 15 cookies using a tablespoon and place them on a piece of parchment paper. Place the cookies in the freezer for about 6 hours.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

No-bake peanut butter chocolate coconut cookies

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