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



  1. 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.
  2. Stir in the oats and coconut flakes and stir until evenly coated.
  3. 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.

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