Oatmeal pecan cookies

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This recipe (in my opinion) is the yummiest, crumbiest oatmeal cookie recipe I’ve tasted. No funny ingredients, no white flours, and no refined sugar. They are simply delicious!

need it:

  • 2 cups organic sprouted rolled oats, divided

  • 1/3 cup organic coconut sugar

  • 1/4 cup dark chocolate chips

  • 1/2 tsp pink salt

  • 1/2 tsp baking soda

  • 1/2 cup pecans, chopped

  • 1/4 tsp ground ginger

  • 1/4 tsp Ceylon cinnamon

  • 1/2 tsp vanilla extract

  • 1/4 cup coconut oil

  • 1 TBSP date syrup

  • 1/4 cup cashew milk

Do iT:

In a large bowl, combine 1 cup oats, coconut sugar, chocolate chips, pink salt, baking soda, pecans, ginger, cinnamon, and pepitas. In a food processor, process the other cup of sprouted oats until flour-like texture is reached and add to the bowl. In a separate bowl, add vanilla, coconut oil, date syrup, and cashew milk and mix using a hand mixture.

Mix it:

Add wet ingredients (it will be clumpy) to the dry ingredients and mix together with your hands. Work the mixture until a sticky, wet texture is formed.

Bake it:

Preheat oven to 350 degrees. Roll dough into small balls and add to a baking pan lined with parchment paper. Gently flatten until they are about 1/2 inch thick. Bake for 12 minutes. Makes about 10 cookies.

Paige SonnierComment