Ingredients

• Ingredients Units USM Scale 1x2x3x 1/2 cup peanut butter (almond butter works too) 1/3 cup pure maple syrup* 1/4 cup almond milk 1/4 cup coconut oil 3 tablespoons cacao, cocoa or dutch cocao 1 – 2 teaspoons vanilla 2 cups old fashioned oats (quick oats is fine too)

Preparation

• Instructions Warm mixture: Start by warming the peanut butter, coconut oil, maple syrup, almond milk, vanilla and cacao powder over low heat, stirring constantly until warm and starting to thicken. Remove from heat and stir in the oats and mix well to coat. Drop 2 rounded tablespoonfuls of the mixture on a cookie sheet lined with parchment paper or Silpat. Shape them nicely and flatten the tops a little if you like, or simply leave them in rustic looking mounds of chocolatey goodness. Place the cookie sheet in the refrigerator to chill. You can grab one after 30 minutes, but they set up best after 6 hours in the fridge. Recipe yields about 20 – 24 no bake cookies. Store the cookies in an airtight container for up to 2 weeks, or freeze for up to 2 months. NOTES: *Substitute maple syrup with coconut sugar or pure cane sugar. Just add 2 extra tablespoons of almond milk. RECOMMENDED EQUIPMENT: For scooping, I used this 1.5 tablespoon trigger scooper to create uniform looking cookies. A 2 tablespoon scoop will do fine too. For more of my favorite cooking tools, shop my kitchen essentials.