¼ cup coconut oil
½ cup maple syrup
¼ cup almond milk
2 tablespoons cocoa powder
¼ cup plus 2 tablespoons creamy peanut butter*
½ teaspoon vanilla
1½ cups whole rolled oats
Line a large baking sheet with parchment paper.
In a medium saucepan, melt the coconut oil over medium heat. Add the maple syrup, almond milk, cocoa, peanut butter, and vanilla and whisk to combine. Bring to a boil for 2 minutes, stirring often.
Remove from the heat and stir in the oats. Use a 2-tablespoon cookie scoop to scoop the batter onto the baking sheet. Chill for 30 minutes or until firm.