About 15 cookies:
° 1/2 cup coconut sugar
° 2 large spoon of unsweetened almond milk
° 3 large spoon of coconut oil
° 2 large spoon of cocoa
° 1/2 cup coconut
° 1 cup of oatmeal
° 1/3 cup crunchy or creamy peanut butter
° 1/2 cup vanilla extract
° pinch of salt
Line a baking sheet with parchment paper or waxed paper. Join the coconut sugar /milk / coconut oil /cocoa powder to a medium pot and bring to a boil on medium heat, stirring frequently. Once bubbling, boil for 1 minute, then remove from heat and add the peanut butter, oats, grated coconut, vanilla and salt and mix to incorporate all the ingredients.
Refrigerate the dough so that it can be worked more easily. Form cookie-sized balls, place on a baking sheet lined with parchment paper and sprinkle with crushed peanuts and / or additional crumbled coconut (optional). Let stand at room temperature until cooled and hardened – about 30 minutes. Store leftover covered at room temperature or in the refrigerator for up to 3 days .