I have quite the delicious recipe for you! Listen to this: No-Bake. DOUBLE chocolate. Oatmeal cookies. Made with vanilla cake batter coconut butter. Holy yum, right? They are. So yum. So, so, so yum.
Obviously, these babies are quite delectable, but perhaps the best part about them is how quickly and easily you can whip them up. (It took me maybe 5 minutes.) Honestly, the hardest part was waiting for them to chill in the refrigerator and that was only about 30 minutes. And for those of you who are avoiding gluten and/or nuts in your diet, you will enjoy this recipe too!
- 1 cup gluten-free oats
- 1/4 cup rice milk (or almond, soy, etc.)
- 1/4 cup Nikki’s vanilla cake batter coconut butter (or plain coconut butter + 1/2 tsp vanilla extract)
- 2 tbsp butter
- 2 tbsp honey
- 2 tbsp unsweetened cocoa powder
- 2-3 tbsp chocolate chips
- pinch of sea salt
Place coconut butter and butter in a microwave-safe bowl and heat for 20-25 seconds in the microwave (or until softened).
Combine coconut butter + butter with remaining ingredients in a mixing bowl; add the chocolate chips last (so they don’t melt).
Roll batter into large 1-inch balls and flatten with the palm of your hand on a piece of wax paper.
Chill cookies in the refrigerator for at least 30 minutes before enjoying.
Makes 10 cookies