No-bake chocolate peanut oat cookies
- 2 tbsp coconut oil
- 2 tbsp maple syrup
- 2 ½ tbsp cocoa powder
- ¼ cup peanut butter
- ½ cup rolled oats
Line a baking sheet with parchment paper.
Whisk together coconut oil, maple syrup and cocoa powder in a small saucepan over medium heat until cocoa powder is just combined. Whisk in peanut butter until just combined. Remove from heat.
Fold in rolled oats and a pinch of salt. Scoop 1 1/2 tbsp to 2 tbsp of the batter onto the lined baking sheet. Flatten a bit with the back of a spoon. Repeat with remaining batter.
Transfer baking sheet to freezer and chill 10 to 15 minutes, or until set. Enjoy 1 per serving; leftovers can be stored in the fridge up to 1 week or in the freezer up to 1 month.