HEALTHY NO-BAKE CHOCOLATE COOKIES

Directions

1. 1
   In a medium-size saucepan (1 or 2 quart) on low heat, add peanut butter, coconut oil, and cacao powder.
2. 2
   Whisk until peanut butter and coconut oil melt and mixture is smooth.
3. 3
   Remove saucepan from the heat and whisk in honey and vanilla.
4. 4
   Whisk until completely incorporated.
5. 5
   Stir in the oats and refrigerate for 30 minutes. I put the lid on the saucepan and sit put the pan on a hot pad in the refrigerator. You can transfer the mixture to a plastic bowl with a lid if you prefer.
6. 6
   After 30 minutes, form balls out of the mixture using a spring-release scoop. Gently press the top to flatten them into a cookie shape. You can make them as large or small as you want. My spring release scoop was held approximately 1.5 tablespoons of mixture.
7. 7
   Refrigerate another hour for the cookies to set.
8. 8
   I store these cookies in the refrigerator in an airtight container. If your house is hot, I recommend storing them in the refrigerator so that the coconut oil stays firm and the cookies don't spread.