Description
A delicious cookie chock-full of nutrients and yumminess!
Scale
Ingredients
Dry
- 2 cups oat flour (make your own by grinding up whole or rolled oats in a high-speed blender. Use certified gluten-free as necessary. )
- 3/4 cup oats (Use certified gluten-free as necessary)
- 1 teaspoon cinnamon
- 2 tablespoons chia seeds
- 1 teaspoon baking soda
- ¾ teaspoon sea salt
- 2 cups chopped pecans
Wet
- 1 ripe banana
- 1 tablespoon vanilla
- ½ cup maple syrup
- 1/3 cup brown rice syrup
Add-ins
- ¼ cup pepitas (or sunflower seeds)
- 1/3 cup dried cherries, oil-free and sugar-free. (If you can’t find them you can sub this amount of raisins instead)
- 1/3 cup raisins
- 1/3 cup dairy-free or vegan chocolate chips
Instructions
- Pre-heat oven to 325 degrees.
- Spread chopped pecans on a non-stick cookie sheet (or line one with parchment) and bake for 8-10 minutes. Watch them closely so they don’t burn.
- Remove from oven and let cool.
- Increase oven temperature to 350 degrees.
- Mix all dry ingredients in a large mixing bowl until well-combined (including the toasted pecans).
- Combine all wet ingredients in a medium mixing bowl until smooth.
- Add wet ingredients to dry ingredients and stir until just combined.
- Fold in add-ins.
- Drop by rounded spoonfuls onto a non-stick cookie sheet(s).
- Bake for 25-30 until firm.
- Makes approximately 24 cookies
Notes
- These are especially delicious when still slightly warm from the oven.
- These store well in an airtight container in the refrigerator for a few days or in the freezer for several months.
- If you are eating them from the refrigerator or freezer, pop them in the microwave for 10-15 seconds on each side or until just warmed and enjoy!
- NOTE: The secret to these cookies is toasting your pecans before adding them to the cookies. I nearly skipped this step out of sheer laziness, but trust me, DO NOT SKIP THIS STEP. Toasted pecans give these cookies a slightly buttery-tasting flavor. Toast your pecans people. 🙂
- ANOTHER NOTE: If you want to feel like you’re being extra healthy, press the mixture into a 9×13 pan, cook until firm (about 25-30 minutes), cool and cut into squares. Then you can call them granola bars. 🙂