1/2cupalmond butter, can use any nut butter, I use unsweetened
1/2cuphoney
1 1/4 cuprolled oats, old fashioned or quick oats both work well
Instructions
Line a 9×13 sheet pan or baking dish with parchment paper. Set aside.
Add almond butter and coconut oil to a small saucepan or pot on low heat. Melt, stirring frequently, until smooth. Then remove from heat so it doesn't continue to cook. (You could also do this in the microwave.)
Stir in oats and honey until well combined.
Use a spoon or small cookie scoop to drop spoonfuls on the parchment paper so they're not touching. They won't spread so they don't need much room. Allow cookies to firm up either in either the refrigerator or freezer following instructions/times below.
To firm in the refrigerator: Place cookies in the refrigerator a minimum of 30 minutes, until cookies are firm but not hard. They'll remain a little soft but hold together.
To firm in the freezer: Place cookies in the freezer for 10 minutes, until cookies are firm. They'll remain a little soft but hold together. (Watch the time because they'll get hard and require thawing if you go too long.)
The finished texture will be chewy and you'll taste honey and almond butter in every bite!
Notes
Store uneaten cookies in an airtight container at room temperature for a softer texture. They can be stored in the refrigerator or freezer if you like, but will need to sit out for a few minutes before enjoying.