No bake cookies that whip up in a hot minute. Coconut oil helps firm up the cookies as it returns to it's more-so solidified state in the fridge.
Ingredients I
1/4 cup coconut oil, loosely scooped
1/2 cup brown sugar
2 tbsp dairy free cream
2 tbsp carob or cocoa powder
Ingredients II
1/3 cup nut butter (I used almond)
1 1/4 cups rolled oats
3/4 cup unsweetened shredded coconut
Vanilla
Up to 1/3 cup add-ins (chopped nuts, chocolate chips, dried cherries etc)
In a sauce pan, heat the oil in Ingredients I. Once fully melted, add in the remaining ingredients.
Let boil for a little under a minute and remove from heat. Add in all of Ingredients II, and stir until well combined.
With an ice cream scooper, scoop onto parchment paper on a 9x13 pan.
Refrigerate for a few hours (however, firms up best overnight)
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