From Our Kitchen: Oat, Pecan & Chocolate Chip Cookies

Sometimes in life, you just need a cookie. Finding a balance between eating healthy and indulging every once and a while is a real art. We want to give our bodies the best, most nutritious foods possible – and we want to teach our children how to do the same. However, sometimes we just want a damn cookie.

Our oat, pecan & chocolate chip cookies satisfies the most intense cookie cravings. It offers some chewiness, some crunchiness, some nuttiness, and some maple-y sweetness. We’ve kept the sugar content fairly low in this recipe– and we’ve used maple syrup as the sweetener, which is a great alternative to more processed sugar granules. We used a mix of whole wheat flour and coconut flour in this recipe, but if you want to make it gluten-free, you can swap out whole wheat flour for gluten-free flour, or just use all coconut flour.

Feel free to get creative with your mix-ins, too. We used dairy-free chocolate chips, as well as chopped dates, but you can certainly add in any other chocolate-y mix-in or dried fruit. Whatever you choose, they’re bound to be utterly delicious.

From Our Kitchen: Oat, Pecan & Chocolate Chip Cookies

Everything you want in a cookie - and more.

Ingredients

Part 1

8 ounces toasted pecans

1 cup oats

Part 2

1 cup oats

3/4 cup maple syrup

1/2 cup whole wheat flour

2 tablespoons coconut oil

2 teaspoons vanilla

1 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon salt

Part 3

1/2 cup mini chocolate chips

4 large dates, chopped

Instructions

  1. Preheat oven to 375F degrees.
  2. In food processor, combine toasted pecans and 1 cup of oats. Pulse until the pecans and oats are mostly finely ground, with a little bit of texture remaining. 
  3. Transfer the ground pecans and oats into a bowl, and add in the oats, maple syrup, whole wheat flour, coconut oil, vanilla, baking soda, cinnamon and salt. Mix well to combine.
  4. Gently fold in mini chocolate chips and chopped dates. 
  5. Using a ice cream scoop or a spoon, scoop the dough into 1 inch balls and place on a non-stick cookie sheet.
  6. Bake for 15-18 minutes, until the edges are lightly brown.

Notes

***To make the toasted pecans, toss the pecans into a medium non-stick sauté pan and sauté for 2-3 minutes, stirring constantly until the pecans are lightly toasted. For a less textured cookie, you can blend all 2 cups of the oats instead of just one cup.

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