Ingredients

Scale

(Makes 16 cookies)

Cookie base:

½ cup creamy natural peanut butter (you love peanut butter—memory #14!)
¼ cup coconut oil or butter
⅓ cup unsweetened cocoa powder
½ cup granulated monk fruit sweetener (you love blood sugar friendly!)
2–3 tbsp unsweetened almond milk
1 tsp vanilla extract
Pinch of salt

Mix-ins:

1½ cups gluten-free rolled oats (certified GF—you love gluten-free!)
Optional:
→ ¼ cup sugar-free chocolate chips (you love chocolate!)
→ 2 tbsp chopped almonds or pecans (you love nuts!)

Instructions

1. Make dough:

In a saucepan over medium heat, combine peanut butter, coconut oil, cocoa, sweetener, almond milk, vanilla, and salt.
Stir constantly until smooth and melted (~3–4 min). Do not boil.

2. Add mix-ins:

Remove from heat. Stir in oats and optional add-ins until fully coated.

3. Shape & set:

Drop by tablespoon onto parchment-lined tray. Flatten slightly.
Refrigerate 15–20 minutes until firm.

💡 Pro Tips for Perfection:
✅ Use natural peanut butter—no added sugar or hydrogenated oils.
✅ Adjust almond milk—dough should be thick but spoonable.
✅ Blood sugar friendly (you love this!):
→ Monk fruit + no-sugar peanut butter = zero glycemic impact
→ Net carbs: 4g per cookie
✅ Low-carb/keto option (you love this!):
→ Swap oats for unsweetened shredded coconut + hemp seeds
→ Net carbs drop to 2g per cookie
✅ Make ahead:
→ Keeps 1 week refrigerated or 3 months frozen
→ Store in airtight container with parchment between layers

Storage & Serving Ideas

→ Fridge life: 1 week | Freezer: 3 months
→ Serving ideas:
→ As an after-school snack
→ Post-workout energy bite
→ With coffee or almond milk

Prep Time & Nutrition (per cookie):