3cupsold fashioned rolled oatsomit the coconut below
Paleo version - use in place of the oats:
2cupsfinely shredded coconutunsweetened
1cupbig flake coconutunsweetened
Optional Additions:
1/2cuppeanut butterunsalted, unsweetened or almond butter, or 1/2 cup chopped nuts
Instructions
Combine the coconut milk, cocoa powder, coconut oil, and coconut sugar in a larger saucepan. Cook the mixture over medium-high heat, stirring constantly until it comes to a boil, then boil this mixture for 2 minutes.
Remove the mixture from the heat, whisk in the vanilla and sea salt. Then add either the coconut flakes or the rolled oats depending on which kind of cookie you're making.
From here, you can spoon the cookies onto a parchment-lined baking sheet to cool, or you can either the peanut butter or chopped nuts.
These keep at room temperature in a sealed container for 4-5 days. They also freeze perfectly in a well sealed container for at least 1 month.
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Notes
I have reduced the coconut sugar to 1 cup before, but be aware this can sometimes cause the oil to separate from the cookies while they're cooling. It's barely noticeable when it's happened to me, but it's never happened with the full amount of sugar listed.If you're using rolled oats, be sure to check the label to make sure they're truly gluten-free.Also, the amount of coconut or oats can vary a bit from batch to batch due to evaporation during cooking. If it looks too loose, or not as thick as the pictures, add more coconut or oats.The nutrition facts were calculated with dairy-free options, oats, and the optional peanut butter.