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