No-Bake Gluten-Free Vegan Cookies
Ingredients
- 6 tablespoons coconut oil, divided
- 1/4 cup plus 2 tablespoons peanut butter, divided
- 1/4 cup plus 1 tablespoon maple syrup (divided)
- 1/4 cup cocoa powder
- 1 teaspoon vanilla extract
- 1 pinch pink salt
- 1 cup rolled oats
Preparation
Begin by lining your muffin tin. In a small saucepan over low heat, melt 5 tablespoons of coconut oil and slowly stir in peanut butter, maple syrup, cocoa powder, vanilla extract, and salt. Mix well.
Once well combined, remove from heat and stir in 1 cup of rolled oats. Spoon the mixture into muffin liners and refrigerate.
To make the peanut butter frosting, heat peanut butter, maple syrup, and coconut oil together until well combined. Top the oat mixture with this frosting, and freeze for at least 15-20 minutes or refrigerate for 1-2 hours before serving.
