Cocoa-Almond No-Bake Cookies

These tender vegan cookies are a breeze to make. For a completely gluten-free treat, use gluten-free oats.

Place 1 cup natural cane sugar, ½ cup unsweetened almond milk, ½ cup virgin coconut oil, 6 tablespoons unsweetened cocoa, and ¼ teaspoon sea salt in a large saucepan over medium-high heat. Bring to a boil; boil for 90 seconds, stirring constantly. Remove from heat and stir in ¾ cup almond butter, 2½ cups quick-cooking oats, ½ cup unsweetened shredded coconut, and 1 tablespoon vanilla extract. Drop by rounded teaspoons onto parchment paper, flattening slightly. Chill 30 minutes to set. Store in refrigerator. Makes 3½ dozen.

PER SERVING: 95 cal, 6g fat (2g mono, 1g poly, 3g sat), 0mg chol, 2g protein, 10g carb, 1g fiber, 19mg sodium

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