Chocolate-Chip Oatmeal-Peanut-Butter Cookies

Each bite of these soft, chewy, low-sugar confections is chock-full of flavor and sensuality.

Serves: 12


½ cup full-fat canned coconut milk

½  cup plus 2 tablespoons of creamy peanut butter, ½ cup + ½  teaspoon of water, 2 tablespoons of coconut oil.

2 teaspoons of stevia granules

1 teaspoon vanilla extract

¼  teaspoon salt

3 cups of instant oats

½  cup sugar-free cocoa nibs

How to prepare:

Line a sheet pan with parchment paper. Whisk coconut milk, ½  cup peanut butter, and ½  cup water in a large bowl until smooth. Add coconut oil, stevia, vanilla, and salt, and blend until smooth.

Using a spatula, thoroughly incorporate the oats. Let sit for 10 minutes, until mixture turns solid. Incorporate chocolate chips.

Using an ice cream scoop, place cookies onto the prepared baking sheet, leaving approximately 2 inches between each cookie. Each cookie must be flattened by applying light pressure.

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