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.
8 ounces toasted pecans
1 cup oats
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
1/2 cup mini chocolate chips
4 large dates, chopped
- Preheat oven to 375F degrees.
- 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.
- 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.
- Gently fold in mini chocolate chips and chopped dates.
- Using a ice cream scoop or a spoon, scoop the dough into 1 inch balls and place on a non-stick cookie sheet.
- Bake for 15-18 minutes, until the edges are lightly brown.
***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.