Description
Sweet, moist, addictive no-bake oatmeal cookies, sans dairy and nuts.
Ingredients
Units
Scale
- 1/2 cup virgin coconut oil
- 2 cups sugar – I like Sucanat
- 1/2 teaspoon sea salt
- 1/4 cup cocoa
- 1/2 cup coconut milk or other milk alternative
- 1/2 cup coconut butter, mixed well so it isn’t separated
- 1 to 2 teaspoons vanilla
- From 3 to 3 1/2 cups rolled oats, or quick cook oats (dry)
Instructions
- In a 3 or 4 quart pot, mix together first five ingredients.
- Bring to a boil over medium heat. Allow to bubble for one minute.
- Immediately remove from heat.
- Stir in vanilla and coconut butter until well mixed.
- Finally, mix in the oats.
- You can drop these by the spoonful onto parchment paper, or you can pour them into an 8″ or 9″ square pan to make cookie bars.
- Allow to cool.
Notes
If you want to speed things up, you can place the cookies and parchment paper onto a cookie sheet and place in the refrigerator to cool faster. You can also do this with a square pan. Also, I have always used rolled oats, but you can use either rolled oats or quick oats.