Combine almond butter and coconut oil in a microwave-safe bowl. Microwave, stirring frequently, until melted, about 30 seconds. Stir in oats, honey and salt.
Use a cookie scoop to drop dough on a parchment paper lined baking sheet.
Freeze for 10 minutes or until cookies are set. Enjoy immediately or store in the refrigerator until ready to eat!
Combine almond butter and coconut oil in a microwave-safe bowl. Microwave, stirring frequently, until melted, about 30 seconds. Stir in oats, honey and salt.
Use a cookie scoop to drop dough on a parchment paper lined baking sheet.
Freeze for 10 minutes or until cookies are set. Enjoy immediately or store in the refrigerator until ready to eat!
My Gluten-Free Almond Butter Blueberry Muffins are a simple twist to a timeless recipe. It’s gluten and dairy free so that anyone can enjoy this delicious dessert.
