These tender vegan cookies are a breeze to make. For a completely gluten-free treat, use gluten-free oats.
Place the first 5 ingredients in a large saucepan over medium-high heat:
1 cup natural cane sugar (or coconut palm sugar)
½ cup unsweetened almond milk
½ cup virgin coconut oil
6 tablespoons unsweetened cocoa powder
¼ teaspoon Himalayan pink salt
Bring to a boil; boil for 90 seconds, stirring constantly. Remove from heat and stir in:
¾ cup almond butter
2½ cups quick-cooking oats
½ cup unsweetened coconut flakes
1 tablespoon vanilla extract (or 1 tsp vanilla bean powder)
Drop by rounded teaspoons onto parchment paper or Silpat, flattening slightly. Chill 30 minutes to set. Store in refrigerator. Makes 3½ dozen.
PER SERVING: 95 cal, 6g fat (2g mono, 1g poly, 3g sat), 0mg chol, 2g protein, 10g carb, 1g fiber, 19mg sodium