Ingredients
Method
- In a large sauce pan, heat peanut butter and coconut oil over medium heat.
- Once melted, turn off heat and add in honey and vanilla.
- Stir in oats. Let batter chill in fridge for 30 minutes.
- Once chilled, add in chocolate chips and form into cookie shape.
- Place in fridge for at least 30 min hour before eating. Sprinkle sea salt.
Nutrition
Notes
- Use Natural Peanut Butter Only: When it comes to these cookies, all-natural peanut butter is the only way to go. It should contain just peanuts and salt, nothing else. Processed brands with added oils and sugar will throw off the texture and flavor of the finished cookie.
- Chill the Batter Before Shaping: After stirring in the oats, the batter needs to chill in the fridge for a full 30 minutes before you shape it into cookies. Skipping this step means your cookies won't hold their shape, so be patient and let it firm up first!
- Add the Chocolate Chips After the First Chill: Stir in the mini chocolate chips only after the batter has had its first 30-minute chill. Adding them to warm batter causes them to melt into the mixture, and you want those little pockets of chocolate to stay intact.