1/2cupchopped dark chocolate or dark chocolate morsels
1/2cuppeanut buttercreamy or crunchy
1teaspoonpure vanilla extract
Line a baking sheet with parchment paper, wax paper, or a silpat mat. Set aside.
In a medium saucepan on medium heat, place your almond milk, cocoa powder, chocolate morsels, and coconut. Bring to a boil.
Remove from the heat and add the instant oats, peanut butter, vanilla extract, and honey to the pot. With a spatula or wooden, spoon stir the ingredients together. Mixture will be thick.
With a cookie scoop or spoon, drop heaping tablespoons of no bake cookie dough onto the prepared baking sheet or Silpat mat. Gently flatten the mounds into a cookie shape. To allow the oats to soften and the flavors to blend, place cookies in the refrigerator for at least 30 minutes. Enjoy!
These cookies do best if they are refrigerated – they will soften up at room temperature (still yummy, just slightly messier).The cookies will keep in a airtight container (layered between sheets of wax or parchment paper) in the refrigerator for a week or more.Nutritional information is approximate and was calculated using a recipe nutrition label generator.★ Did you make this recipe? Don't forget to give it a star rating below!