b'NO BAKE HAYSTACKCOOKIESvegan, gluten-freeMAKES12 cookies SPECIAL EQUIPMENTparchment paperI N G R E D I E N T S These cookies have an indulgent texturetheyre melty and chewy c agave syrup at the same time. Better yet, theyre made with ingredients that are all c cocoa powder c almond milk staples in a vegan pantry. c coconut oil c almond butter D I R E C T I O N S In a sauce pan, heat the cocoa powder and agave on medium heat.2 c rolled oats, gluten-free Stir in the almond milk and coconut oil, then bring to a boil. Let the mixture boil c shredded coconut for 2 minutes, stirring occasionally.tsp vanilla extractRemove the mixture from the heat and fold in the almond butter, rolled oats, shreddedtsp salt coconut, vanilla extract, and salt until well mixed. Drop large spoonfuls of the mixture onto parchment paper. Allow them to cool in the refrigerator until hardened.N O T E For raw dishes, raw cacao powder is always better as it has more enzymesand nutrition. For these cookies, a processed cocoa powder would be fine.sweets & treats 87'