Kitchen Gear

• Measuring spoons
• Medium-sized microwave-safe bowl
• Measuring cup
• Spoon, for stirring
• Tablespoon
• Baking sheet
• Spatula or drinking glass

Ingredients

• 1/4 cup peanut or almond butter
• 1/4 cup honey
• 3⁄4 cup “quick” or “1-minute” oats (the smallest kind)
• 1⁄4 cup shredded dried coconut (sweetened or unsweetened)
• pinch of salt (if your nut butter is unsalted)

Instructions

1. Put the nut butter and honey in the bowl and put it in the microwave. Cook until the nut butter is melted and the honey is liquid-y, 30 seconds to 1 minute, depending on your microwave.
2. Carefully remove the bowl from the microwave. Add the oats and coconut and stir well. Add the salt, if using.
3. Use a tablespoon to form the mixture into balls, and put them on the baking sheet. Use the spatula or the bottom of the glass to press down gently until they form “cookies.” (If some of the dough sticks to the spatula or glass while you’re doing this, just peel it off and use your fingers to reform the cookie.)
4. Cover with plastic wrap and refrigerate at least 1 hour. Store in an airtight container up to 2 days.

Notes

GET CREATIVE!

No quick-cooking oats? No problem! You can put regular oats in the blender and blend them just slightly to break them up.

*If you’re allergic to nuts, skip this recipe.