First, melt the coconut oil in a large pan.
1/2 cup of almond butter, peanut butter
Second, place a sheet of parchment on top of a cookie sheet.
Third, add the Yacon syrup, milk, cocoa, and salt while stirring the whole time.
4 tbsp Yacon Syrup or maple syrup, 1/2 cup almond milk or milk, 4 tbsp unsweetened cocoa powder, 1 pinch of salt
Add a candy thermometer to the pan and cook to soft ball stage of 235 F.
Remove from the heat and add in the almond butter stir until melted.
1/2 cup of coconut oil or butter
Finally, add in the vanilla and oats
3 cups gluten-free oats, 2 tsp vanilla
Stir until combined.
Using a spoon or cookie scoop and scoop out the batter into small lumps onto the parchment paper.
Once all the batter has been scooped out, place the cookies into the fridge to cool and harden.
Keep them in the fridge or freezer in the summertime for a great treat.