These cookies will melt in your mouth.
1 cup coconut butter
2 cups wheat flour
¼ cup rolled oats
1 tsp baking soda
¾ tsp salt
1 cup brown sugar
1/3 c granulated sugar
3 tbsp Mooala Original Bananamilk
½ cup apple sauce
2 tsp vanilla extract
½ toppings (we chose: toffee bars, dairy-free chocolate covered raisins)
Preheat your oven to 375. Cook 1 cup coconut butter over medium heat until browned (about 5 mins). In a bowl, mix 2 cups wheat flour, ¼ cup rolled oats, 1 tsp baking soda and ¾ tsp salt. Once coconut butter has cooled, add 1 cup brown sugar, 1/3 cup granulated sugar, and 3 tbsp Mooala Bananamilk, then mix. Incorporate ½ cup apple sauce and 2 tsp vanilla extract to the coconut butter and sugar mixture. Slowly integrate the dry ingredients into the wet ingredients.
Once incorporated, add ½ cup toppings of your choosing: we used ¼ cup dairy-free toffee bar and ¼ cup dairy-free chocolate covered raisins.
Portion cookie dough on baking sheet, top with sea salt, and bake for 10 minutes.