No-Bake Chunky Monkey Cookies Recipe

INGREDIENTS ¾ cup peanut butter 2 Tbsp. coconut oil ½ cup maple syrup 2 Tbsp. Navitas Organics Cacao Powder 1 tsp. vanilla extract ¼ tsp. sea salt 1 ripe banana, mashed 3 cups quick oats ⅓ cup mini dairy-free chocolate chips ¼ cup Navitas Organics Essential Blend Cacao & Greens	DIRECTIONS Line a large baking sheet with parchment paper or wax paper and set aside. To a medium saucepan over medium-low heat, add peanut butter,coconut oil, maple syrup, cacao powder, vanilla, and salt. Whisk to combine until mixture is melted and completely smooth, about 2-4 minutes. Remove from heat and add the mashed banana, chocolate chips, and Essential Blend Cacao & Greens. Mix well. Using a spatula, transfer the peanut butter mixture into a large mixing bowl. Add the oats and stir to combine. Using a cookie scoop or spoon, place about 2 Tbsp of cookie dough onto the baking sheet. Using your hands, press down mounds and mold them into cookie shapes, about half-inch thick. Place the baking sheet in the refrigerator and chill for 20-30 to firm them up. Enjoy! Makes 20 cookies Submitted by Melissa Huggins \| Vegan Huggs

INGREDIENTS

¾ cup peanut butter

2 Tbsp. coconut oil

½ cup maple syrup

2 Tbsp. Navitas Organics Cacao Powder

1 tsp. vanilla extract

¼ tsp. sea salt

1 ripe banana, mashed

3 cups quick oats

⅓ cup mini dairy-free chocolate chips

¼ cup Navitas Organics Essential Blend Cacao & Greens

DIRECTIONS

Line a large baking sheet with parchment paper or wax paper and set aside.

To a medium saucepan over medium-low heat, add peanut butter,coconut oil, maple syrup, cacao powder, vanilla, and salt. Whisk to combine until mixture is melted and completely smooth, about 2-4 minutes.

Remove from heat and add the mashed banana, chocolate chips, and Essential Blend Cacao & Greens. Mix well.

Using a spatula, transfer the peanut butter mixture into a large mixing bowl. Add the oats and stir to combine.

Using a cookie scoop or spoon, place about 2 Tbsp of cookie dough onto the baking sheet. Using your hands, press down mounds and mold them into cookie shapes, about half-inch thick.

Place the baking sheet in the refrigerator and chill for 20-30 to firm them up. Enjoy!

Makes 20 cookies

Submitted by Melissa Huggins | Vegan Huggs