One of the people I've been working with this week was teasing me yesterday and asked me if I was going to bring in cookies today. Without hesitating, I said sure! I have no idea why I said that because I have a lot on my plate right now. Anyways, I was determined to make it work, and boy....am I ever glad I did! :D
Doesn't Angela take beautiful pictures?! Her cookies had raisins instead of chocolate chips.
Chocolate Oatmeal Pecan CookiesIngredients:
- 1 & 3/4 cups pecans, toasted
- 2 cups regular oats, divided
- 3/4 cup gluten free all purpose flour
- 1/2 cup raw cane sugar
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 1/2 cup pure maple syrup
- 2 Tbsp almond milk
- 3.5 Tbsp coconut oil
- 2 tsp pure vanilla extract
- 2/3 cup chocolate chips
Directions: Preheat oven to 350F and grease a baking sheet. Place 1.75 cups of pecans on the baking sheet. Toast pecans in oven for about 10-12 minutes, until golden in color. Watch carefully so they don't burn. When pecans are toasted remove from oven and cool for a few minutes. Dump pecans into food processor and process until just finely ground, no more. In a medium sized bowl, mix together the flour, baking soda, 1 cup oats, cinnamon, and sugar. Now add the dry ingredients to the food processor and process for about 20-30 seconds until mixed. In a small bowl add the coconut oil and microwave for 20 seconds to soften (if necessary). In the same bowl, stir in the maple syrup, almond milk, and vanilla, and pour into food processor. Process until the mixture is thoroughly combined. Remove bowl from processor and dump contents into a large bowl. Mix in the remaining 1 cup of oats by stirring or with hands. Fold in the 2/3 cup of chocolate chips. Take about 2 Tbsp of dough, make a ball, and then flatten with fingers. Place on cookie sheet. Repeat. Bake for 10 minutes at 350F and no longer. Remove from oven and let sit on baking sheet for 2 minutes before placing onto a cooling rack for 10-15 minutes. Makes about 16 large cookies.