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Export 6 ingredients for grocery delivery
Step 1
In a medium-size saucepan (1 or 2 quart) on low heat, add peanut butter, coconut oil, and cacao powder. Whisk until peanut butter and coconut oil melt and mixture is smooth.
Step 2
Remove saucepan from the heat and whisk in honey and vanilla. Whisk until completely incorporated.
Step 3
Stir in the oats and refrigerate for 30 minutes. I put the lid on the saucepan and sit put the pan on a hot pad in the refrigerator. You can transfer the mixture to a plastic bowl with a lid if you prefer.
Step 4
After 30 minutes, form balls out of the mixture using a spring-release scoop. Gently press the top to flatten them into a cookie shape. You can make them as large or small as you want. My spring release scoop was held approximately 1.5 tablespoons of mixture.
Step 5
Refrigerate another hour for the cookies to set.
Step 6
I store these cookies in the refrigerator in an airtight container. If your house is hot, I recommend storing them in the refrigerator so that the coconut oil stays firm and the cookies don't spread.
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