A coconut and honey twist on one of the worlds most delicious and easy cookies.
This recipe will create a slightly softer version of the original cookie. You can cool in fridge for a harder consistency, otherwise enjoy the warmer version by cooling on a counter top- just be sure to have a napkin nearby!
3 cups Cathage Mill rolled oats
1 cup Wildflower Ridge raw honey
1 handful of shredded coconut
1/2 cup canned coconut milk, full fat (bpa free)
1/2 cup grassfed butter
1/2 cup organic peanut butter (or other nut butter)
1/4 cup raw cocao powder
1/4 tsp himalayan salt
First, have all your ingredients ready and a sheet of parchment paper laid on the counter to cool cookies on. The process of making these cookies is quick and having these things ready will make the process easy.
In a medium pot insert butter, honey, coconut milk and raw cocao- bring to a boil. Stirring often, boil for 60 seconds.
Once boiled for 60 seconds, turn off heat and immediately mix in peanut butter until fully melted. Next, quickly pour in oats, throughly covering the oats with the peanut butter-chocolate mixture. Immediately scoop out mixture a bit at a time and place on parchment paper to create cookies.
Cool on counter top and enjoy!
Pro tip- best served with a cold glass of milk.