From Our Kitchen: Oat, Pecan & Chocolate Chip Cookies

Everything you want in a cookie - and more.


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


  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.


***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.

Recipe by The 1000 at