Butterfied Oaties
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Ingredients
- 1 cup toasted rolled oats. I just toast them in the toaster oven set on 350° for a few minutes. Watch them as they burn easily.
- 1/2 cup (1 stick) pastured salted butter, softened
- 3 to 4 TBSP maple syrup
- 1/2 cup unsweetened shredded coconut
- 1/2 dark chocolate bar, chopped or 1/2 cup chocolate chips
- 2 tsp vanilla
- 1/4 tsp salt (omit if using salted butter)
Directions
- Pre-heat oven to 325°.
- Combine all ingredients and refrigerate for 15 minutes.
- Scoop cookie dough by TBSP (I actually use a melon ball scooper) onto parchment or Silpat lined cookie sheet.
- Bake 10-12 minutes.
- Let cool for 10 minutes, and then I just pick them up and form into balls before placing on cooling rack.
- Refrigerate.
{ 6 comments… read them below or add one }
Thank you so much for the nut free recipe! I can’t wait to make these!
Looks great…is there something wrong with the “print” button? It just quickly flashes and then nothing…
Gail,
Nope, not on my end. Make sure your computer allows pop-ups, b/c the printable version opens in a new pop-up window. Enjoy!
These look incredible! I might experiment with some fat replacements… but then they might not bake as well…
Claire,
The butter is key, especially if you use Kerrygold (our favorite!). Oh my gosh, so rich and delicious. You really don’t even need that much maple syrup. In fact, when I make them for myself, I skip it altogether. Coconut oil might work, but I’ve never tried it.
i needed something to make for a grad party on Sunday and these are PERFECT! you never fail me love!
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