Oatmeal pecan cookies


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