RECIPE} NO BAKE: Chocolate Peanut Butter Coconut Cookies

NO BAKE: Chocolate Peanut Butter Coconut Cookies

INGREDIENTS

Make ~ 2 dozen cookies

1/2 C honey
1/4 C coconut oil
1/4 C Chocolate Shakeology
1/4 tsp Pink hymalayan Salt
1/2 C All Natural Peanut butter

1/8 C Peanuts (shelled and unsalted)
3/4 cup old-fashioned rolled oats
1 cup unsweetened shredded coconut
2 tablespoons flaxseeds, wheat germ or chia seeds

METHOD

Combine the honey, coconut oil, shakeology and salt in a medium saucepan. Stir over medium heat until the coconut oil is completely melted and the mixture is smooth and warm, about 2 to 3 minutes.

Add the peanut butter and stir until completely melted, about 2 minutes. 

Remove from heat and stir in the oats. Cover with a lid for 5 minutes. Remove the lid and stir in 1/3 cup of the coconut and the flaxseeds, wheat germ or chia seeds.

Use a round tablespoon to scoop, then level, the mixture. Sprinkle with some of the remaining coconut and press lightly onto the cookie. Use a small offset spatula to gently coax the cookie onto a parchment-lined baking sheet, coconut-side down. The mixture will be a little delicate and sticky at this point. Lightly flatten the cookie with the spatula or your fingers. Repeat this process with the remaining cookie mixture, to make about 2 dozen cookies.

Refrigerate the cookies on the baking sheet until they are completely chilled, at least 30 minutes. These cookies are best served very chilled.