Yield: 8-10 cookies
1/3 cup nut butter (peanut butter, sunflower seed butter, almond butter, cashew butter)
2 Tbsp coconut oil
1/3 cup chocolate chips
1 cup oats
1/2 cup shredded coconut flakes
- In a small sauce pan, melt the nut butter, coconut oil and chocolate chips together over low heat, stirring constantly. Turn off the heat once melted.
- Stir in the oats and coconut flakes and stir until evenly coated.
- Using a spoon or cookie scoop, spoon 2 Tbsp sized mounds of the mixture onto a parchment lined baking sheet. Refrigerate or freeze for 15-20 minutes or until hardened.