Ingredients
- 3/4 cup no-stir, natural peanut butter
- 1/4 cup dairy-free, semi-sweet chocolate chips
- 1/4 cup agave syrup
- 3 tablespoons coconut oil (measured solid at room temperature)
- 1/2 teaspoon vanilla extract
- 1 1/2 cups quick-cooking oats
- 1/4 teaspoon salt
Instructions
- Put the peanut butter, chocolate chips, agave, and coconut oil in a medium saucepan and cook on medium-high heat, whisking frequently, until smooth and melted. Once melted, remove from heat and stir in the vanilla.
- In a large bowl, stir the quick-cooking oats and salt. Pour over the peanut butter mixture. Stir well.
- Use a cookie scoop (holding about 1 1/2 tablespoons) to drop balls of the mixture onto a baking sheet lined with parchment paper. Using damp fingers, flatten to about 1/3-inch thick.
- Refrigerate until set, about one hour. Drizzle with extra peanut butter if desired.
