Ingredients
Units
Scale
- 270 g rolled oats (3 cups, gluten free if needed )
- 140 g coconut sugar (1 cup)
- 113 g vegan butter (1/2 cup)
- 190 g smooth peanut butter (3/4 cup)
- 125 ml non-dairy milk (1/2 cup)
- 1 tbsp vanilla extract
- 88 g chopped vegan chocolate (I used dark choc) (1/2 cup)
- 26 g cacao powder (1/4 cup)
Instructions
- Line two baking trays with parchment paper.
- In a bowl add the oats, peanut butter and chopped chocolate. Don't mix them up yet!
- In a pot add non-dairy milk, vegan butter, coconut sugar and cacao powder.
- Heat the pot over low-medium heat, mix and allow the butter to melt completely.
- Ok, this part is extremely important! Get your phone and get a timer ready for 1 min 30 seconds.
- Once the mixture starts to bubble, wait until it stats to also boil near the middle. As soon as you see a bubble or two start your timer!
- Allow the mixture to cook and as soon as your timer ends turn off the heat and pour your wet mixture over the oats.
- Add the vanilla extract and mix until well combined.
- Scoop out the cookie mixture using a small ice-cream scoop or a tablespoon onto the pre-lined baking tray.
- I sprinkled some dried rose petals on my cookies but this is completely optional, I just wanted these cookies to look fancy.
- Place the baking tray with the cookies into the fridge for around 30 minutes or until set.
- Enjoy!
Nutrition
- Calories: 172
Find it online: https://cookingwithparita.com/recipe/chocolate-no-bake-cookies/