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Preheat the oven to 375°F. Line 2 baking sheets with parchment paper.
Combine peanuts and oats in the bowl of a food processor.
Pulse about 25 times to create a coarse meal. Add cocoa and salt, and pulse a few more times to combine.
Scoop up tablespoons of dough and roll them into balls.
Arrange on the baking sheets about 1 inch apart. Press down on the balls with the back of a fork first in one direction and then in the other to form a checkerboard design on each cookie.
Bake until cookies are firm and dried, about 12 minutes.
Cool cookies on sheets for 2 minutes, then transfer to a wire rack to cool completely.
Place cooled cookies in an airtight container and store at room temperature up to 4 days or refrigerate up to 1 week.