3/4cupcrunchy peanut butter*substitute nut butter of choice
2Tbspcold-pressed coconut oilsoftened or melted
1/3cuphoneymore or less to taste
1tsphomemade vanilla
1/4cupraw cacao powder*increase as desired if omitting chocolate
1Tbspraw Moringa powdermore or less to taste–our family actually uses 2 Tbsp
pinchpink Himalayan saltto taste
1cuprolled oats (GF)
1cupunsweetened coconut shreds
1/3cupmini chocolate chips/bitsfinely chopped or slightly melted
3Tbspwhole milkadjust consistency
Instructions
(If you live in a colder climate, place coconut oil in small pot on the stove and warm till easy to stir or beginning to melt; remove from heat.) Add in peanut butter and stir until combined.
Drizzle in honey and vanilla and add cacao and Moringa powder. Sprinkle salt to taste.
Pour in your unique 2 cup combination of oats and coconut shreds. (We generally use 1:1).
Mix in chocolate if desired. If using chocolate, stir in room temperature or slightly melted mini chips, bits. (The cookie dough consistency should be somewhat dry but hold form easily. If necessary, adjust consistency with splash of milk. Too much milk will make a sticky dough! )
Roll into balls and place in mini liners or on serving plate or storage container.
Recipe Notes
*If using the softened chocolate, pop the cookies into the refrigerator to harden a bit before serving. Store in refrigerator or freezer to prolong shelf life.