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Spooky No-Bake Chocolate Oatmeal Cookies (SRC)

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Ingredients
  

  • 1/2 cup coconut oil or Earth Balance Vegan Spread (could use butter but it won't be dairy free or vegan)
  • 1 1/2 - 2 cup granulated coconut palm sugar (or other granulated sweetener)*
  • 1/2 cup dairy free milk (I used unsweetened vanilla Almond milk)
  • 4 Tbsp cocoa powder or raw cacao powder
  • 1/2 cup sunflower seed butter (or peanut butter or other nut butter)
  • 2 tsp pure vanilla extract
  • generous pinch of sea salt, optional
  • 3-3 1/2 cup gluten free oats** (I used about 3 1/4 cups)
  • 2 Tbsp flaxseed meal, optional for added nutrition

For decorating and shaping (optional)

  • cookie cutters of your choice lightly greased with coconut oil
  • coconut butter (or your favorite recipe for a glaze) - I used about 3 Tbsp
  • black sesame seeds (for the eyes)

Instructions
 

  • Add first 4 ingredients into a 4 qt. saucepan.  Bring to a rolling boil over medium-high and hold one minute stirring often
  • Remove from heat.  Add sunflower seed butter (or other nut or peanut butter) to hot mixture and stir until melted.
  • Add vanilla and sea salt and stir well.
  • Mix in the oats and flaxseed meal, then stir well.
  • Place cookie cutters on parchment paper and press mixture evenly into cookie cutters (make sure to press down to get into small creases) OR drop by tablespoons onto parchment paper. Let cool until set.
  • Carefully remove cookies from cookie cutters after completely cool. If decorating, melt coconut butter until it reaches a liquid state. I put the whole jar in simmering water for a while and stirred occasionally and then scooped about 3 Tbsp out. Spoon liquid coconut butter into a small plastic sandwich bag and cut a small corner off to create a tip. Pipe over cookies to decorate and use tweezers (or tiny fingers) to place sesame seed "eyes" or sprinkle over the cut-outs.