3 1/4 cup gluten-free old-fashioned rolled oats 

1/2 cup coconut oil (such as Garden of Life)

1/2 cup Justin's Classic Cashew Butter

1/2 cup cashew milk (or any milk)

2 cups coconut sugar

1/4 cup cocoa powder

1/2 teaspoon sea salt

1/2 teaspoon vanilla

1 teaspoon flaky sea salt (for sprinkling)


Cooking Instructions

  1. Place the oats into a large bowl and set aside. Have a piece of wax paper ready on the counter for the cookies.
  2. In a large sauce pan, combine coconut oil, cashew butter, cashew milk, coconut sugar, cocoa powder, and salt.
  3. Turn heat on medium and stir constantly until it comes to a rolling boil.
  4. Cook for 4 minutes, continuing to stir, scraping the sides and bottom so mixture doesn't stick.
  5. Remove from heat and quickly stir in the vanilla. 
  6. Add the oats and mix until fully coated.
  7. Using a small ice cream scoop, scoop cookies onto wax paper and sprinkle with flaky sea salt. Cool 30 minutes, or until hardened.