Prep
12 minLevel
EasyRating
/rating_on.png "1 Star")
Loading...| 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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