Everyone loves cookies and it seems when I make them, any kind, my husband (and I) eat them faster than I make them. So, that is why I have adapted to do things a bit healthier when it comes to making sweets. Sweets are hard to resist, so making them a bit less “naughty” in ingredients with the same “naughty” in taste is so important to me. If you like cookies, give these a whirl.
- 1 cup oats
- 1/2 cup oat flour
- 1.5 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 cup chopped pecans
- 1/4 cup mini chocolate chips (enjoy life are vegan) or chopped dark chocolate
- 1 flax egg (1 tablespoon ground flax mixed into three tablespoons water)
- 1/2 cup cashew butter
- 2 tablespoons coconut oil (measured solid)
- 1 tablespoon honey
- 1/3 cup pure maple syrup
As always, I love to share the products I use and recommend. Check out all the items you can grab for this recipe right from Amazon (affiliate links)
Bob’s Red Mill Whole Grain Oat Flour – 22 ozArrowhead Mills Organic Oat Flour, 16 Ounce (Pack of 6)Bob’s Red Mill Baking Powder, 16 OunceSimply Organic Ground Cinnamon, 2.08 OunceHealthworks Ceylon Cinnamon Organic Powder, 1lbDiamond Chopped Pecans, 8-OunceFarm Fresh Nuts Pecans Raw Chopped (1 LB)Ghirardelli Chocolate Mini Semi-Sweet Chocolate Baking Chips, 10 oz.Enjoy Life, Semi Sweet Chocolate Chip, 10 ozBob’s Red Mill Golden Flaxseed Meal, Organic, Gluten Free, Whole Ground, 16 OunceSpectrum Essentials Organic Ground Essential Flaxseed 14 oz. (Pack of 2)Georgia Grinders Cashew Butter, 12 ozWilderness Poets Cashew Butter – Organic & Raw – Cashew Nut Butter – 8 oz (227 g) Glass JarViva Naturals Organic Extra Virgin Coconut Oil, 16 OunceCarrington Farms Organic Extra Virgin Coconut Oil, 54 Ounce, Packaging May VaryNature Nate’s 100% Pure, Raw and Unfiltered Honey, 40 OunceButternut Mountain Farm 100% Pure Vermont Maple Syrup, Grade A Amber Rich, 32 Fl Oz (1 Quart)Coombs Family Farms, Maple Syrup, Grade A (Formerly Grade B), Organic, 8 oz
If you haven’t already, make the flax egg and let sit for 1-2 minutes until it gels together.
Pre heat the oven to 350 degrees.
In a large bowl, combine the first six ingredients (up to and including the chocolate).
In the microwave, heat the cashew butter and coconut oil until oil is melted.
In a small bowl, combine the cashew butter, coconut oil, honey and maple syrup.
Mix until smooth. Add in the flax egg.
Mix the wet ingredients into the dry until everything is combined and wet looking.
Line a baking tray with a silicone mat, parchment paper or tin foil.
Use an ice cream scoop to portion out the batter (makes eleven cookies).
Gently press the balls down into cookies.
Bake for 8 minutes and rotate the tray. Bake for another 8-10 minutes until just
cooked. If you like your cookies more firm leave them on the hot baking tray to cool.
Otherwise, remove from the tray (gently as they haven’t firmed up!) and cool on a cutting board.
Makes 11 cookies.
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Enjoy these cookies any time of the day. With your morning coffee or tea, or at lunch with milk, or in the evening with a bowl of ice cream. They are just delicious!