Choco Crossies

Yield: 24-30 cookies

These yummy choco crossies will last days in the fridge and even month in the freezer.

Ingredients

·      ⅔ cup honey or maple syrup)

·      ½ cup raw cacao powder or chocolate chips

·      ½ cup unsweetened plantbased milk

·      ½ cup coconut oil

·      ¾ cup peanut butter

·      2 teaspoons vanilla extract

·      ½ teaspoon sea salt

·      4 cups rolled oats

1. Add honey and cacao powder to a medium sauce pan
2. Heat pan on medium low heat (do not boil), stirring with a whisk, until honey and powders mix to form a sauce that resembles chocolate syrup
3. Add coconut oil and almond milk
4. Stir with a whisk until coconut oil melts and combines (less than a minute)
5. Stir in peanut butter, sea salt, and vanilla extract, whisking until the sauce is smooth
6. Add in oats and stir to combine
7. Drop by large spoonfuls onto baking sheets covered in wax paper (ease of cleanup)
8. Allow to harden for at least an hour in the fridge, or until set
9. Store in fridge or freezer (I love mine in the freezer for a fudgy texture!