Nutrition per serving may change if servings are adjusted.
¾ cup almond butter or natural peanut butter
⅓ cup packed brown sugar (light or dark)
¼ cup coconut oil
¼ cup unsweetened almond milk
1¾ cups rolled oats (see Tip)
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
⅛ teaspoon salt
Heat almond butter (or peanut butter), brown sugar, coconut oil and almond milk in a medium saucepan over medium heat, stirring, until the oil and sugar have melted. Stir in oats, cinnamon, vanilla and salt. Let cool slightly.
Drop the dough by tablespoonfuls onto a parchment-lined baking sheet. Press into 2-inch circles. Refrigerate until firm, about 2 hours.
To make ahead: Refrigerate in an airtight container for up to 5 days.
Tip: People with celiac disease or gluten sensitivity should use oats that are labeled "gluten-free," as oats are often cross-contaminated with wheat and barley.
113 calories;8 g fat(3 g sat); 2 g fiber; 9 g carbohydrates; 3 g protein; 8 mcg folate; 0 cholesterol; 4 g sugars; 3 g added sugars; 6 IU vitamin A; 0 vitamin C; 43 mg calcium; 1 mg iron; 36 mg sodium; 95 mg potassium