Its quick, easy, and tastes delicious.
With this recipe, you may truly enjoy a gluten-free, egg-free, and refined sugar-free snack treat!
Ingredients:
Directions:
Preheat the oven to 350F.
Image credit: Food Metrica on Youtube
Line a baking sheet with parchment paper.
In a separate bowl, combine the cocoa powder, quick-cooking oats, and coconut until fully combined.
Using a tablespoon scoop, divide the mixture into two-tablespoon chunks and lay them on a baking sheet.
Cookies may be formed into a variety of forms.
Cool or freeze the mixture until it has solidified ( 2 hours overnight).
Refrigerate in a jar with a tight-fitting lid.
When serving these cookies, it is best if they are cold.
Coconut oil softens as a result of high heat.
Almond butter can be substituted for the butter in this recipe.
This recipe may be made with any nut or seed butter of your choice.
Coconut oil may be readily replaced with butter or ghee in most recipes.
you could use any liquid sweetener that you choose to make this recipe.
Coconut shreds are used in this recipe.
If you want, you may substitute a quarter cup of quick-cooking oats for the coconut in this recipe.
