Skill Level: Beginner
Total Time: 30 minutes


  • 4 cups Rolled oats, gluten-free if needed
  • ½ tsp. Baking powder
  • 2 cups Sugar in the raw
  • 2 pinches Kosher salt
  • 1 cup Cacao powder
  • 2 each Eggs
  • 1 tbsp Vanilla extract
  • 1 cup Canned coconut milk, full fat
  • 1 cup Coconut oil, melted


  • Preheat oven to 350 degrees.
  • In a food processor, add rolled oats. Pulse oats until you get a fine flour texture.
  • Add all dry ingredients into a large mixing bowl. Stir until all combined.
  • In a separate bowl, add all remaining ingredients except for the coconut oil.
  • Melt coconut oil then add 1 tbsp of it to the egg and coconut milk mixture (this will temper the eggs). Stir.
  • Add the remaining coconut oil and mix well.
  • Add the wet ingredients to the dry ingredients and mix with spatula until all dry ingredients have been worked into the dough. Add additional coconut milk (1-3 tbsp) if the mixture seems dry.
  • Form cookies into 2 oz portions and place on a non-stick baking sheet.
  • Bake for 20-22 minutes. Cool for 5-10 minutes before serving. Enjoy!


Servings: 20-24
Serving Size: 2 oz
Nutrition Information: These cookies contain less added sugar than most and yet are extremely fudge-like and satisfying. Gluten-free, tree nut free, dairy free.