Ingredients:
Yield: 3 dozen
3 C quick cooking oats
3/4 C honey
2/3 C natural peanut butter, optional
1/2 C coconut oil
1/3 C unsweetened cocoa powder
1 1/2 tsp vanilla extract
1/4 tsp salt
Directions:
Line 2 baking sheets with parchment paper.
In a medium saucepan, over medium-high heat, combine honey, peanut butter, and coconut oil. Stir until blended smoothly.
Stir in oats, cocoa powder, vanilla, and salt. Mix until fully incorporated and coated.
Use a spoon or small ice cream scoop to drop cookies onto parchment lined baking sheets.
Place in freezer for at least 15 minutes to set.
Store in an airtight container in the fridge or freezer.
