These cookies are quick to make, and are vegan, too!
1 Cup granulated sugar
1/4 Cup smooth peanut butter (natural kind preferred)
2 Tbsp coconut oil
1/4 cup almond milk (use regular cow’s milk if you don’t mind being non vegan)
1 Tbsp Vanilla Extract
1/2 tsp Coffee Extract
1-1/2 Cups rolled oats
3 Tbsp cocoa powder
Combine the sugar, peanut butter, coconut oil and milk in a small saucepan. Heat over medium-low heat while gently stirring, until the solids (the peanut butter and coconut oil) have completely melted and the mixture is getting hot, about 5 min. Remove the saucepan from the stove and stir in vanilla and coffee extracts until the ingredients are combined.
In a separate mixing bowl, combine the rolled oats and cocoa powder and gently toss so that the cocoa is incorporated throughout the oats. Pour the “liquid” peanut butter mixture over the cocoa-oats, and, using a wooden spoon or spatula, mix together to make sure that the dry ingredients are coated with the “wet” ingredients.
Use a spoon to scoop up some dough, and drop approx 1-1/2 Tbsp of dough onto a cookie sheet or plate lined with wax or parchment paper. Flatten out the cookies with the back of the spoon so that they are about 2″ in diameter. Allow the warm cookies cool and harden before serving.
(For a variation on this recipe, try adding 1/4 Cup of shredded coconut for added sweetness and crunch, or a few tablespoons of Flaxseed meal for a thicker cookie dough.)
Makes about 12 – 18 cookies.