Ingredients
Scale
- 2/3 c pure maple syrup
- 2/3 c coconut palm sugar
- 1/2 c non-dairy milk (I used almond)
- 1/2 c coconut oil
- 3/4 c natural peanut butter
- 1 tsp vanilla
- 1/4 tsp salt
- 2 Tbs arrowroot or cornstarch
- 4 c quick oats
Instructions
- Line a cookie sheet with a baking mat or parchment or waxed paper and set aside.
- Combine the maple syrup, coconut palm sugar, milk and coconut oil in a medium saucepan over medium heat.
- Cook, stirring often, until then mixture comes to a full boil. Let it boil about two minutes.
- Remove from heat and stir in the rest of the ingredients.
- Let stand until cool enough to handle, then drop by heaping tablespoons or use a two-tablespoon cookie scoop to portion the dough out onto the cookie sheet. Place them fairly close to fit all 28 or so cookies.
- Let them stand at least an hour to firm up. They’re perfect at about the 3-4 hour mark.
- Prep Time: 10 minutes
- Category: Cookies