Almond butter and coconut oil melt together to bind these stovetop cookies without using any eggs. To take the flavor to the next level, try subbing in your favorite nut butter. Source: EatingWell.com, February 2018

Hilary Meyer
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Ingredients

Directions

  • 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.

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  • Drop the dough by tablespoonfuls onto a parchment-lined baking sheet. Press into 2-inch circles. Refrigerate until firm, about 2 hours.

Tips

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.

Nutrition Facts

113 calories; 7.8 g total fat; 2.7 g saturated fat; 36 mg sodium. 95 mg potassium; 9.3 g carbohydrates; 1.6 g fiber; 4 g sugar; 2.6 g protein; 6 IU vitamin a iu; 8 mcg folate; 43 mg calcium; 1 mg iron; 31 mg magnesium; 3 g added sugar;

Reviews (2)

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2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/20/2019
this was great Read More
Rating: 5 stars
02/11/2019
These are so good! I topped with a bit of raw honey. Easy and delicious! Read More
Rating: 5 stars
02/27/2018
So good! The hardest part was letting them chill in the fridge:) Read More
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