For the wet ingredients:
• 3 tablespoons coconut oil
• 2 tablespoons sunflower seed butter
• 1/4 cup cocoa powder
• 1/4 cup coconut nectar
• 1 teaspoon pure vanilla extract
For the dry ingredients:
• 7 tablespoons oats
• 6 tablespoons shredded coconut
• 2 tablespoons chia seeds
• 1/8 teaspoon salt
1. Line a large plate with parchment paper and set aside.
2. In a medium pot, melt the coconut oil over low heat. Whisk in the sunflower seed butter, cocoa powder, and maple syrup until smooth. Remove the pot from the heat and whisk in the vanilla.
3. Add the oats, coconut, chia seeds, and salt into the pot and stir well until combined. The mixture will be thick, dense, oily, and gel-like (from the chia seeds),
4. Using a retractable ice cream scoop (approximately 2 tablespoons) or simply a spoon, scoop the dough and place the mound onto the plate, leaving a bit of space between each cookie.
5. Place the cookies in the freezer to set for about 10 to 15 minutes, until firm, or simply chill in the fridge if you have the patience.
6. Store leftover cookies in an airtight container in the fridge for 1 week, or freeze them for up to 4 to 6 weeks. These cookies have the best texture/flavor straight from the fridge (rather than the freezer) so I prefer to store them in the fridge.