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
- Combine Butter, Milk, Sugar, and Cocoa: In a medium saucepan, melt the butter over medium heat. Add the milk, coconut sugar, and cacao powder, and stir well to combine.
- Boil the Mixture: Bring the mixture to a rolling boil while stirring continuously. Allow it to boil for 1 minute to ensure the sugar is fully dissolved and the mixture thickens slightly.
- Add Almond Butter and Vanilla: Remove the saucepan from heat and stir in the almond butter and vanilla extract until smooth and fully incorporated.
- Mix in Oats: Add the quick cooking or rolled oats to the mixture and stir until all oats are coated evenly with the chocolate mixture.
- Form Cookies: Using a spoon, drop small mounds of the cookie mixture onto parchment paper or a silicone baking mat, spacing them apart to allow setting.
- Cool and Set: Let the cookies cool at room temperature until firm, about 30 minutes, or refrigerate for 15 minutes to speed up the process.
Notes
- You can substitute almond butter with peanut butter or any other nut or seed butter.
- For a nuttier flavor, toast the oats lightly before mixing.
- If you want vegan cookies, use a plant-based milk and a vegan butter alternative.
- Store cookies in an airtight container at room temperature for up to 5 days or in the refrigerator for 1 week.
- Adding chopped nuts or dried fruit can provide extra texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
