1flax egg1 tablespoon ground flaxseed and 3 tablespoon water combined and set aside for 3 minutes
1teaspoon5 ml vanilla extract
1/2cup125ml dark vegan chocolate
Preheat oven to 170 degrees C.
Place baking paper on a baking tray and lay the rolled oats out evenly.
Bake the oats in the oven for 15 to 20 minutes until slightly toasted.
Meanwhile, add the pecans to a small pan and toast them over low to medium heat - take them off the heat when you can smell their toastiness.
When the oats are ready, remove them from the oven and allow to cool.
Turn the oven down to 160 degrees C.
Add half the oats and all of the pecans to a food processor and process to a rough ground.
In a large mixing bowl whisk the dry ingredients, except the dates, together.
In a separate bowl whisk together the flax egg, milk and vanilla. Add the melted coconut oil last.
Add the wet ingredients to the dry and fold until just combined. Fold the dates in.
Using a small ice-cream scoop, scoop out the dough in to balls.
Lay the dough balls on to a lined cookie tray leaving 11/2 (4cm) inches between. Press the dough down with your palm or a spatula to make a flat cookie round (around 1/2 inch or 1.5 cm).
Bake the cookies in the oven for 12 minutes or until golden.Remove from the oven to cool and crisp up.
To add chocolate, wait for the cookies to cool before setting up a double boiler. Fill a small saucepan 1/4 full with water and put on to medium heat. Bring to a simmer. Place a heatproof bowl over the saucepan. Add the chocolate to the bowl and slowly melt.
Remove the melted chocolate from the heat and using spoon, swirl chocolate on to the base of each cookie.
Place the cookies chocolate side up on parchment to set.
Store the cookies in an airtight container for up to 5 days.
A small ice-cream scoop makes perfect little cookie dough balls and does the rolling for you.