- 1/2 c. coconut oil
- 3 tbsp butter at room temperature (or earth balance if keeping it vegan)
- 1 1/4 c. natural peanut butter
- 1 c. turbinado sugar
- 1 t. vanilla extract
- 1/2 t. baking soda
- 1 t. salt
- 2 c. spelt flour
- 1 cup oats
- 1/3 cup almond milk (I used vanilla unsweetened)
- 1 c. chocolate chips
Preheat oven to 325 degrees. In a bowl combine all of the dry ingredients, oats, flour, sugar, baking soda and salt. Then add coconut oil, peanut butter, almond milk and butter. Mix well to combine. Add in chocolate chips. Scoop onto baking sheet and bake for 10-12 minutes.
(I used a cookie scoop for these and it worked well.)
These cookies are dough-y, so make sure you let them cool before you store them, or they will fall apart!
Danny already ate about 5 of these and I ate 3…they’re amazing.
See you in Boston!