220 g granulated sugar
100 g peanut butter, soft
2 tablespoon(s) coconut butter
60 g almond milk
1 tablespoon(s) vanilla extract
120 g oat flakes
40 g cocoa powder
1 heaping tablespoon(s) coffee, instant, powder


1.In a saucepan over medium heat, mix the sugar with the peanut butter, coconut oil, and almond milk, until the oil melts.
2.Remove from the heat and add the vanilla extract.
3.Mix and set the mixture aside by keeping it warm.
4.In a bowl, mix the oats with the cocoa powder and instant coffee.
5.Pour the saucepan’s hot mixture into the bowl, firstly mix with a spatula and then, when your mixture is thick, wear gloves and mix with your hands.
6.Shape 18 cookies and place them onto a baking pan out of the refrigerator. Serve instantly.
7.Store them for 1 week unrefrigerated and sealed airtight with plastic wrap.

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