Ingredients
Wet Ingredients
- ½ cup unsalted butter
- ½ cup milk (dairy or dairy-free)
- ½ cup almond butter
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups coconut sugar
- ¼ cup cacao powder (or cocoa powder)
- 3 cups quick cooking or rolled oats
Instructions
- Prepare Baking Sheets: Line two large baking sheets with parchment paper to prevent cookies from sticking and set aside for later use.
- Melt and Boil Mixture: In a saucepan over medium-high heat, melt the unsalted butter. Stir in the milk, coconut sugar, and cacao powder. Bring the mixture to a boil, and once boiling, let it boil for exactly 2 minutes to properly dissolve the sugar and activate the binding agents.
- Combine Ingredients: Turn off the heat and immediately add the vanilla extract, almond butter, and oats. Stir thoroughly until all ingredients are well combined into a thick cookie batter.
- Shape Cookies: Using a medium-sized cookie scooper, drop portions of the mixture onto the prepared baking sheets, spacing them evenly.
- Flatten Cookies: While the cookies are still warm and malleable, flatten each cookie with the back of a spoon to your preferred thickness for even cooling and texture.
- Cool and Set: Allow cookies to cool at room temperature for approximately 30 minutes or chill them in the refrigerator for 20 minutes until they are firm enough to handle and enjoy.
Notes
- For dairy-free options, use plant-based milk such as almond or oat milk.
- If you prefer a sweeter cookie, you can slightly increase the amount of coconut sugar.
- Adjust the thickness of cookies by how much you flatten them before cooling.
- Store these cookies in an airtight container at room temperature or in the fridge for longer freshness.
- Quick cooking oats will blend better and produce a softer texture compared to rolled oats.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
