IC-Friendly Recipe adapted from: Chocolate Covered Katie's "Mocha Chip No Bake Cookies."
2/3 cup quick oats
1/4 cup plus 3 tbsp oat flour (or make your own by blending oats in a food processor until they become powder. Measure after blending.)
2 tbsp carob powder
1/4 tsp salt
1/4 tsp baking soda
1/4 cup plus 1 tbsp sugar or xylitol
1/4 cup Rice Krispies
1/4 cup vegetable oil or coconut oil
2 tbsp water
1/2 tsp pure vanilla extract
1. In a mixing bowl, combine all dry ingredients and stir well.
2. In a small bowl, combine liquid ingredients, then pour wet into dry and stir until incorporated fully.
3. Roll into smaller balls or put in fridge until a little firmer.
(Note: if you use coconut oil, these cookies will harden when chilled, but go back to being soft if left out.) You could also bake these if you wish. I baked some of mine at 375 for about 6-8 minutes and they were still super delish!