No-Bake Chocolate Oat Cookies

Melt, stir, spoon out: these chocolate oat cookies with peanut butter and coconut set in the fridge in 30 minutes.

Prep: 15 min · Chill: approx. 30 min · Makes: approx. 24 cookies

Ingredients

• 250 g (1 cup) NUTEGO Peanut Butter "Classic" Creamy
• 220 g (⅔ cup) NUTEGO Date Syrup 100%
• 200 g (2½ cups) quick oats
• 110 g (½ cup) NUTEGO Coconut Oil, odourless
• 70 g (1 cup) unsweetened coconut flakes
• 36 g (6 tbsp) cocoa powder
• 10 ml (2 tsp) vanilla extract
• flaky sea salt to finish

Method

1. Warm the peanut butter, date syrup, coconut oil and cocoa in a pan over low heat, stirring until smooth. Do not let it boil.
2. Take off the heat and stir in the oats, coconut flakes and vanilla.
3. Spoon about 24 mounds onto baking paper and flatten slightly.
4. Sprinkle with a little sea salt and chill for about 30 minutes until set.