• ½ cup vegan butter

• ¼ cup applesauce

• ¾ cup coconut sugar

• 2 tsp vanilla extract

• 1 tbsp arrowroot

• ½ tsp baking soda

• ½ tsp salt

• 1 cup rolled oats

• 1 cup oat flour

• 1 batch of coconoat pulp, dried* (from coconoat milk)

• chocolate chips

*To turn coconoat pulp into an oat-flour-like consistency, remove it from the Almond Cow filter basket, shake off all the leftover liquid, and transfer it to a towel to allow the liquid to drain for at least 15 minutes. You can fold the towel on top of the pulp as well to ensure full coverage. Then, bake it until crisp. Once it’s crispy, pulse it in the food processor and voila!