Chocolate, coconut, and almond butter come together in these simple Chocolate Coconut Drop Cookies. Made with rolled oats, maple syrup, dark chocolate, shredded coconut, and Dr. Cowan’s Garden Three Beet Blend, these no-bake treats are chilled until set for an easy weekend sweet.
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Author:
Joe Cowan
¼ cup maple syrup
2 tbsp oat milk
1/3 cup coconut oil
¼ cup cocoa powder
1 cup rolled oats
1/3 cup almond butter
1 tsp vanilla extra
¼ tsp sea salt
½ cup pure baking chocolate or dark chocolate
½ cup shredded coconut
1 tsp Dr. Cowan’s Garden Three Beet Blend
In a medium saucepan over low heat, add the maple syrup, oat milk, coconut oil, and cocoa powder and bring to a rolling boil. Stir frequently.
Once boiling, allow the mixture to continue to boil for 2 minutes, stirring constantly.
Remove from heat and add the oats, almond butter, vanilla, salt, and baking chocolate and stir to combine completely.
Drop the mixture in tablespoon size dollops onto a cookie sheet lined with parchment paper.
Allow them to cool for 30 minutes or more in a refrigerator.
