Coco-loco No Bake Cookies | Print this page


3 Tbsp coconut oil (can substitute with cannabis-infused coconut oil)
1/2 cup almond butter (chunky or creamy)
1/2 cup pure maple syrup
3 Tbsp 100% cocoa powder
1-1/2 tsp vanilla extract
1/4 tsp salt
1-1/2 cups rolled oats
Line a baking sheet with parchment paper and set aside.

In a medium saucepan, gently melt coconut oil, almond butter, maple syrup, and cocoa powder together over low heat. When the mixture is combined, increase the heat to medium and continue stirring until the mixture come to a boil. Continue to boil 2 minutes, stirring constantly, then remove from heat.

Add vanilla extract, and salt. Stir till combined. Add oats and stir to coat in the chocolate almond butter mixture.

Using a 1 tablespoon cookie scoop or spoon, drop cookies onto your baking sheet. Gently pat down to spread out the cookie. Chill in the refrigerator until set, about 1 hour.

Store in airtight container in the refrigerator up to one week. (Put in freezer to store longer).

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