No-bake, vegan haystack cookies! Great for hot summer days… Makes ~12 cookies.
In a medium sauce pan on low heat, melt together
- 1/4 C oil (coconut, vegetable, canola, your choice)
- 1/4 C pure maple syrup
- 1/2 C natural peanut butter
- 1/3 C cocoa (unsweetened)
Stir well, and once melted together, remove from heat. Then add
- 1/2 C steel cut oats
- 1/2 C cooked quinoa
- 1/2 C shredded coconut (unsweetened)
Once combined, drop spoonfuls onto a cookie sheet (for easy clean-up, cover cookie sheet with parchment paper first). Place cookie sheet in freezer, and allow cookies to freeze (about 30-60 minutes). Store in freezer in an airtight container. If you used coconut oil, you may be able to store them in the fridge. They fall apart rather quickly once they warm up.