Ingredients
- 1/4 cup Maple Syrup
- 2 tablespoons almond milk, unsweetened or other non-dairy milk
- 3 tabspoons avocado oil or sub vegan butter
- 3 tablespoons unsweetened cocoa powder or cacao powder
- 1 1/4 cups rolled oats(gluten free for GF eaters)
- 1/3 cup almond butter or sub other nut butter
- 1/2 teaspoon pure vanilla extract
- 1 pinch of salt
- 1/4 cup dark bittersweet chocolate, chopped
Preparation
- Line a baking sheet with parchment or wax paper.
- In a medium saucepan, add maple syrup, almond milk, avocado oil and cocoa powder, stir and bring to a low boil, stirring frequently. Let boil for 1 minute.
- Remove from heat and combine with nut butter, vanilla and salt.
- Then add oats and chopped chocolate. Fully coat all ingredients.
- Drop heaping tablespoon of cookie dough or use cookie scoop, on to baking sheet.
- Allow to cool and harden, about 20 minutes at room temperature. Keep leftovers covered for up to 5 days.
Categories
- Dessert
- Snack
- Grain
- Dairy Free
- Gluten Free
- Quick and Easy
- GI