- ¾ cup nut butter, I used almond
- ¼ cup pure maple syrup
- 1 cup gluten free oats
- ¼ cup flaked coconut, shredded
- ½ cup chocolate chips, gluten free
In a medium saucepan melt the nut butter and maple syrup over medium low heat, stirring often. It will begin to get thick and you want to take it off the stove immediately.
Remove from heat and add oatmeal, coconut and chocolate chips. Stir well. Mixture will be thick.
Using a small ice cream scoop, drop cookies onto a parchement lined cookie sheet. Use the bottom of a glass to flatten them out a bit.
Pop in freezer for about 30 minutes to set. Enjoy!
You can also make these by melting the nut butter and maple syrup in the microwave in 30 second increments. Make sure to stir well and check it often.
For gluten free, make sure you use gluten free oats and chocolate chips.
Calories: 157kcal | Carbohydrates: 13g | Protein: 4g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 1mg | Sodium: 3mg | Potassium: 168mg | Fiber: 3g | Sugar: 6g | Calcium: 56mg | Iron: 1mg