I’m always trying to find new ways to make healthy, quick and easy snacks for us, on the go. Today we went cross country skiing and I made these to have with some coffee and my banana muffins. They worked well and  are so easy to make and to keep in the fridge.

2–1/2 cups gluten-free quick oats

1 cup unsweetened, flaked coconut

2/3 cup honey

1/2 cup coconut oil

1 cup almond butter

1 tablespoon whole flaxseeds

2 teaspoons vanilla extract

6 tablespoons dark cocoa powder

Add a pinch of course good quality salt

 

In a large bowl, mix the oats and coconut flakes well and set aside.

In a medium pot over medium heat, combine the honey, coconut oil and almond butter and stir continuously until the mixture is melted and mixed evenly.

Remove from heat and add the oats and coconut flakes, stirring continuously. Add the flaxseeds, vanilla extract and cocoa powder, salt and continue stirring until mixture becomes thick.

Drop heaping tablespoons of the mixture onto the cookie sheets.

Place the cookie sheets in the freezer for at least 20 minutes.Take the cookies out of the freezer and allow them to thaw for 5 minutes before serving. Store sealed container in the freezer.