At medium temperature on the stove, add to a pot, stirring as you go:
1/2 cup butter
2 cups coconut sugar
1/2 cup natural no sugar peanut butter
1 tsp vanilla
1/2 cup milk
1 tsp salt
Stir until all is mixed well.
Turn stove up to medium high, continuing to stir.
When the mixture starts to boil, continue to stir and
continue to cook for 2 1/2 minutes. If
it starts to splatter, it's too high, turn it down a bit until no longer
splattering.
At the end of 2 1/2 minutes, turn the stove off.
In a large bowl pour in 3 1/2 cups old fashioned rolled oats and 1/2 cup shredded no sugar shredded or flaked coconut.
Pour the cooked mixture over the oats and shredded coconut and stir until well mixed. Wait until mixture is still warm but not hot. (You want it to still be warm and easily moldable but not hot so as to burn your hands.) With your hands, squeeze into balls about 1-2 inches in dimeter. Place balls onto cookie sheet previously sprayed with oil.
Place in fridge for at least 30 minutes.
Put cookies in a bag such as 1 gallon zip loc or in a
container with a lid. Store in fridge or
freezer until ready to eat.
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