I recently posted this picture on Facebook, so I'm going to share the recipe here. I'm notorious lately for adjusting recipes on my first try. Thankfully, I didn't fail on this one. I figured that even if they didn't setup, I'd just sit there with a spoon and eat the soupy, sugary mess from the pan...
Since I didn't have any salt-free peanut butter for this recipe (page 109), I used the raw almonds I had on hand to make almond butter (soooo easy thanks to the awesome food processor from my mom). It turned out a little more dry than I expected, so I added a little almond milk and less oats. I think they taste pretty good! This is coming from a girl that can't currently have foods containing iodine (dairy, processed food, and anything and everything containing iodized salt), so take that into consideration... I may just want the chocolate bad enough?
1/4 Cup Coconut Oil
1 Cup Sugar
3 Tablespoons Cocoa Powder
1 Cup Almond Butter
A Pinch of Kosher Salt
2 Cups Gluten Free Oats
1/4 Cup Almond Milk
1. Mix everything (except milk and oats) over low heat in a medium saucepan until smooth.
2. Add oats, stir well
3. Add milk, stir well.
4. Spoon whatever size cookie you desire onto wax paper and let cool.
I may add chopped almonds next time to give them a little crunch.
Enjoy :)
