Ingredients
1 ½ cups quick-cooking oats (certified gluten-free if needed)
2 tbsp cocoa powder
½ cup sugar or coconut sugar
¼ cup coconut oil or butter
¼ cup almond milk or milk of choice
½ cup thick peanut butter
1 tsp vanilla extract
Instructions
- Line a tray or baking sheet with parchment paper.
- In a small bowl, mix oats and cocoa powder together. Have peanut butter and vanilla ready.
- In a medium pot, combine sugar, coconut oil, and milk. Heat over medium-high until boiling. Boil for exactly 1 minute.
- Remove from heat and stir in peanut butter and vanilla until smooth.
- Add the oat mixture and stir until fully combined.
- Scoop onto the prepared tray using a cookie scoop (makes 12 small or 9 large cookies). Flatten tops slightly with a spatula if needed.
- Let cool at room temperature for 30 minutes or refrigerate to firm up.
Notes
- Oats: Quick-cooking oats help cookies set faster; pulse old-fashioned oats if necessary.
- Sugar: Use coconut sugar for a lower-glycemic option or white sugar for a classic flavor.
- Peanut Butter: Thick peanut butter ensures cookies hold their shape. Avoid runny varieties.
- Setting: If cookies don’t firm up at room temperature, refrigerate them for a few minutes.
- Variations: Add chocolate chips, shredded coconut, or chopped nuts for extra flavor.
- Storage: Keep in an airtight container in the fridge for up to one week.
- Prep Time: 10 min
- Cook Time: 5 min