Cookies are one of those treats that many of us truly appreciate. It doesn’t take very long before a stack of cookies will disappear, especially if they happen to be particularly delicious. That is what makes this recipe so fantastic. It takes a combination of flavors and puts them together in a cookie that is not only easy to make, it is perfectly divine.
The flavors of the cookie are chocolate and peanut butter, a classic for any type of dessert. The fact that this is a no big cookie also makes it even better, because it makes it much easier to create. Another factor that you may want to consider is that they are healthier than most cookie choices. Of course, you should not let the fact that they are healthy fool you. They are delicious beyond belief.
6 tablespoons coconut oil, divided
¼ cup plus 2 tablespoons peanut butter, divided
¼ cup plus 1 tablespoon Grade A dark maple syrup, divided
¼ cup dark cocoa powder
1 teaspoon vanilla extract
1 pinch kosher salt
1 cup rolled oats
In a small saucepan over low heat, melt 5 tablespoons coconut oil and stir together 2 tablespoons peanut butter, ¼ cup maple syrup, ¼ cup cocoa powder, 1 teaspoon vanilla extract, and 1 pinch kosher salt.
When fully combined, remove from heat and stir in 1 cup rolled oats. Spoon into cupcake liners. Refrigerate while making the peanut butter topping.
In a small saucepan over low heat, stir together ¼ cup peanut butter, 1 tablespoon maple syrup, and 1 tablespoon coconut oil.
Spoon the warm peanut butter mixture over the chocolate oat mixture. Freeze for 15 to 20 minutes until set, or refrigerate until serving. Store refrigerated.