INGREDIENTS REQUIRED FOR MAKING THIS DESSERT:
1 and ½ tbsp unsweetened cocoa powder
1 tbsp butter
⅓ cup and 1 tbsp maple syrup or honey
3 tbsp milk
⅓ cup peanut butter (creamy or crunchy!)
1 cup quick oats
1 tsp vanilla extract
¼ cup chopped walnuts
¼ cup sweetened shredded coconut
METHOD
-Add butter, milk, honey/maple syrup and cocoa to a small sauce pan and heat on medium heat until the butter is melted. Stir well.
Now Add the peanut butter, vanilla extract and oats into it. Stir well.
Remove from heat and stir in walnuts and shredded coconut. If they are too dry, you can add a little more milk or peanut butter; they should be wet enough to hold together, but not too wet where they won’t hold their shape nicely.
Line a baking sheet with parchment paper and drop teaspoonfuls of the dough onto the baking sheet.
Flatten with the back of a spoon and shape with your hands into a cookie, with desired thickness.
Chill in the refrigerator (for best result is at least 2 hours, but you can eat them before!).
1 and ½ tbsp unsweetened cocoa powder
1 tbsp butter
⅓ cup and 1 tbsp maple syrup or honey
3 tbsp milk
⅓ cup peanut butter (creamy or crunchy!)
1 cup quick oats
1 tsp vanilla extract
¼ cup chopped walnuts
¼ cup sweetened shredded coconut
METHOD
-Add butter, milk, honey/maple syrup and cocoa to a small sauce pan and heat on medium heat until the butter is melted. Stir well.
Now Add the peanut butter, vanilla extract and oats into it. Stir well.
Remove from heat and stir in walnuts and shredded coconut. If they are too dry, you can add a little more milk or peanut butter; they should be wet enough to hold together, but not too wet where they won’t hold their shape nicely.
Line a baking sheet with parchment paper and drop teaspoonfuls of the dough onto the baking sheet.
Flatten with the back of a spoon and shape with your hands into a cookie, with desired thickness.
Chill in the refrigerator (for best result is at least 2 hours, but you can eat them before!).
