Makes 12 cookies (12 servings)

INGREDIENTS

• ½ cup canned unsweetened full fat coconut milk
• ½ cup + 2 tablespoons natural creamy peanut butter (or sunflower seed butter, for a nut-free option), at room temperature
• 2 tablespoons raw coconut oil
• 2 teaspoons granulated stevia or monkfruit sweetener
• 1 teaspoon pure vanilla extract
• ¼ teaspoon Himalayan pink salt
• 3 cups quick-cooking oats
• ½ cup no-sugar-added dark chocolate chips

DIRECTIONS

1. Line a baking sheet with parchment paper, wax paper, or a silicone mat.
2. In a large bowl, whisk together the coconut milk, ½ cup of the peanut butter, and ½ cup water until smooth. Add the coconut oil, stevia, vanilla, and salt and mix until smooth.
3. Using a spatula, fold in the oats, making sure all the oats are well soaked. Let sit for about 10 minutes, until the mixture becomes firm. Fold in the chocolate chips and mix them with a spatula to distribute evenly.
4. Using an ice cream scoop, portion cookies onto the prepared baking sheet, spacing them about 2 inches apart, and press down lightly to flatten them.

5. In a small bowl, whisk together the remaining two tablespoons peanut butter and ½ teaspoon water. Drizzle the peanut butter over the tops of the cookies and let sit at room temperature, about 15 minutes.

These make a great meal prep snack. You can store wrapped in parchment paper to keep them fresh for up to a week.

Looking for another recipe that's great for meal prepping? Check out these Spinach & Mushroom Frittata Cups! Find more recipes like these on our blog and in Mareya's new book, Eat Like You Give a Form: The Real Dish on Eating to Thrive.