oatmeal date and pecan cookies 1
Print Pin
5 from 1 vote

Oatmeal Date and Pecan Cookies

Course Baking
Prep Time 1 hour 2 minutes
Cook Time 3 hours 4 minutes
Total Time 4 hours 5 minutes
Servings 22

Ingredients

  • 2 cups 500 mL rolled oats
  • 1 cup 250 mL spelt flour
  • 1/2 cup 125 mL toasted pecans
  • 1/2 cup 125 mL desiccated coconut
  • 1 tsp 5ml baking soda
  • 3/4 cup 180 ml unrefined sugar (I used coconut)
  • 3/4 cup medjool dates pitted and chopped
  • 60 ml almond or soy milk1/2 cup coconut oil melted
  • 1 flax egg 1 tablespoon ground flaxseed and 3 tablespoon water combined and set aside for 3 minutes
  • 1 teaspoon 5 ml vanilla extract
  • 1/2 cup 125ml dark vegan chocolate

Instructions

  • 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.

Notes

A small ice-cream scoop makes perfect little cookie dough balls and does the rolling for you.