1 cup natural peanut or almond butter
1/2 cup coconut oil
1/2 cup honey
2 tsp vanilla extract
1/2 to 1 cup bittersweet chocolate chips
2 1/2 cups quick cooking or old-fashioned oats
3 Tbsp cocoa powder
1 cup coarsely chopped almonds (toasted is optional but awesome)
1. In a medium saucepan, melt the peanut or almond butter ad coconut oil over medium heat, stirring constantly, until melted and smooth. Off the heat, stir in the honey and vanilla until combined.
2. Immediately stir in the chocolate chips until melted (if the mixture is too cool to melt them completely, return the saucepan to low heat to help it along without bringing it to a simmer).
3. Add the oats, cocoa powder and almonds and stir until well- combined.
4. Drop by heaping spoonfuls onto parchment-lined baking sheets. Refrigerate until set.
5. The cookies will keep in a tupperware-type container (layered between sheets of wax paper or parchment) in the refrigerator for a week or more.
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