These cookies were a favorite of mine growing up, yet I somehow seem to forget about them until I have a sudden craving and must make them asap. My mom makes the best ones, but these are a really really good rendition, I think. While I grew up eating these made with butter and white sugar, I thought it would be fun to make them a little bit healthier with coconut oil and raw sugar. The result is magic. The oil adds a melt in your mouth quality and the raw sugar gives them a really lovely richness. I didn’t add salt to this recipe as the peanut butter I used was already salted, but add a 1/2 teaspoon of salt if you’re opting for saltless peanut butter. And you can substitute the sugar with coconut sugar if you prefer!

For the reishi powder, I used the Balance Blend from Peak and Valley Co, but you can also use a straight up reishi powder. These can be found in most natural food stores.

Ingredients

3 1/4 cup rolled oats
1/2 cup coconut oil
1/2 cup peanut butter
1/2 cup almond milk
1/4 cocoa powder
2 tablespoons reishi powder
1 cup raw sugar
1 teaspoon vanilla extract
1/2 teaspoon kosher salt (if using saltless peanut butter)
Edible flowers (cornflower, rose petals, calendula, lavender, etc)

In a large saucepan combine coconut oil, peanut butter, almond milk, sugar, cocoa powder, reishi powder and salt (if using salt). Turn heat on medium and stir consistently until it comes to a rolling boil. Reduce heat and allow to simmer for about 4 minutes, stirring occasionally to make sure to scrape the sides and bottom. Once the peanut and chocolate mixture has come together into a thick shiny sauce like consistency remove from heat and add the vanilla. Add oats to the pan and and fully coat in the mixture.

Scoop 2 tablespoons of the oat and chocolate mixture onto a baking sheet lined with parchment paper. These cookies do not have to be perfect by any means, but try to get them into an oval or rounded shape. Sprinkle edible flowers on cookies while they are still wet. Place baking tray (or trays, I used two for this recipe) in the fridge and let the cookies set for at least 45 minutes. Cookies will keep for up to 5 days in fridge.

Makes 12-15 cookies

Adapted from Bigger Bolder Baking