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Organic, Allergen Free No-Bake Double Chocolate Cookies (Vegan)

By: Artisan Kettle


1. Place 1/2 cup of chocolate chunks in a heat-proof bowl. In a small saucepan, heat the coconut oil, coconut milk and sugar over medium heat. Once the mixture is boiling for about 2-3 minutes, pour the mixture over the chocolate chips. Allow the mixture to rest for 10 seconds and stir the mixture together.

2. Add in the vanilla extract, sunflower seed butter and oats and stir until the oats are well coated. Stir in the chia seeds and remaining chocolate chunks.

3. Scoop the mixture out with an ice cream or cookie scoop and put each piece of dough on a parchment-covered pan. Press the dough down until it is in a cookie shape. Repeat with the rest of the dough. Allow the cookies to set at room temperature for 30 minutes, then transfer them to the fridge for at least 30 minutes. Store uneaten cookies in the fridge. Enjoy.

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