Ingredients
Scale
- 2 cups rolled oats
- 1 cup chopped pecans
- 1 cup unsweetened shredded coconut
- ½ cup natural peanut butter or almond butter
- ¼ cup maple syrup
- 2 tbsp coconut oil
- 1 tsp vanilla extract
- ¼ tsp sea salt
Instructions
- Line a baking sheet with parchment paper.
- In a saucepan over low heat, warm the peanut butter, maple syrup, and coconut oil until smooth.
- Remove from heat and stir in vanilla extract and sea salt.
- In a large bowl, combine the rolled oats, chopped pecans, and shredded coconut.
- Pour the warm mixture over the dry ingredients and stir until everything is evenly coated.
- Scoop tablespoon-sized portions onto the prepared baking sheet.
- Gently shape each cookie and flatten slightly.
- Refrigerate for at least 1 hour, or until firm.
- Store in an airtight container in the refrigerator until ready to enjoy.
PREP TIME & NUTRITION :
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes (plus 1 hour chilling)
- Servings: 18 cookies
- Calories: 145
- Net Carbs: 12g
- Fats: 10g
- Protein: 4g