Ingredients:

  • 1/2 cup Unsalted Butter
  • 2/3 cup Granulated Monk Fruit
  • 1/2 cup Unsweetened Almond Milk
  • 1/4 cup Unsweetened Cocoa Powder
  • 3 cups Gluten-Free Rolled Oats
  • 1/2 cup Natural Creamy Peanut Butter
  • 1 tsp Pure Vanilla Extract
  • 1/4 tsp Fine Sea Salt

Instructions:

  1. In a large saucepan over medium heat, combine the butter, monk fruit, almond milk, and cocoa powder. Whisk constantly until the butter is melted and the sweetener has fully dissolved.
  2. Bring the mixture to a gentle simmer for exactly 60 seconds to create a glossy, unified syrup, then remove from heat immediately.
  3. Stir in the peanut butter, vanilla extract, and sea salt until the mixture is smooth and velvety.
  4. Gradually fold in the rolled oats, ensuring every flake is thoroughly coated in the chocolate-peanut butter mixture.
  5. Using a medium cookie scoop, drop rounded 2-tablespoon portions onto baking sheets lined with parchment paper.
  6. Let the cookies rest at room temperature for 10 minutes, then transfer to the refrigerator for 20 minutes to finalize the set.