Ingredients
Method
In a medium saucepan, combine the coconut oil, honey (or maple syrup), cocoa powder, and peanut butter over low heat. Stir until fully melted and combined, ensuring the mixture is smooth.
Remove the saucepan from heat and stir in the vanilla extract and a pinch of salt.
In a large mixing bowl, add the rolled oats, and pour the chocolate mixture over the oats. Mix thoroughly until all the oats are coated.
If you are using mini chocolate chips, fold them into the mixture now.
Using a tablespoon or cookie scoop, drop heaping spoonfuls of the mixture onto a parchment-lined baking sheet. Flatten them slightly to form cookie shapes.
Place the baking sheet in the refrigerator and allow the cookies to set for at least 30 minutes.
Once set, they are ready to enjoy! Keep any leftovers in an airtight container in the fridge.
Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 12 cookies