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Prep time: 10 minutes
Makes: 32 cookies
2c gluten-free rolled oats
1c low-sugar, low-sodium almond butter
1/2c brown rice syrup (or other sticky syrup like sorghum)
2T unsweetened coconut milk
1/2 bag dark chocolate chips
Coconut shreds, hemp seeds or other "enhancements"
1.) Gently melt the almond butter and syrup together.
2.) In a large mixing bowl, fold together the almond butter & rice syrup with the rolled oats until well combined.
3.) Line a large cookie sheet with parchment paper. Form the dough in to small cookies and top with a few chocolate chips and other toppings.
4.) Cool in the refrigerator for at least 30 minutes. And enjoy!
This recipe was created as a part of the Mendez Middle School, Spring 2018 class. Made possible through the support of AISD and Mendez Middle School with generous financial support from Peoples Rx - Austin's Favorite Pharmacy.