Ingredients
Method
Preparation
- In a small pot over medium heat, combine the coconut oil, maple syrup, and nut butter. Stir until smooth and well-blended.
- Once smooth, add the cocoa powder and mix until there are no lumps.
- Remove from heat and stir in oats until thick and moldable.
- Drop heaping spoonfuls onto a cookie sheet lined with wax paper.
- Freeze for about 20 minutes or until set.
- Store in the refrigerator or freezer for later.
Notes
Choose natural nut butter for the best flavor. Store cookies in an airtight container in the fridge for up to a week or freeze for longer storage.
