Ingredients
Dry Ingredients
- 2 cups rolled oats
- ½ cup pecans
- 1 cup (150g) spelt flour
- ½ cup desiccated coconut
- 1 teaspoon baking soda
- ¾ cup sugar I use raw
- ¾ cup medjool dates pitted and chopped
Wet Ingredients
- 3 tbsp (60ml) almond or soy milk
- ½ cup coconut oil melted
- 1 flax egg 1 tablespoon ground flaxseed and 3 tablespoon water combined and set aside for 3 minutes
- 1 teaspoon vanilla extract
Topping
- ½ cup 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 or 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.
- Add half the oats and all of the pecans to a food processor and process to a rough ground.
- Transfer all the oats (including the unprocessed half) and pecans to a large mixing bowl with the remaining dry ingredients, except the dates. Whisk to combine.
- 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 1and a ½ inches (4cm) between. Press the dough down with your palm or a spatula to make a flat cookie round (around ½-inch thick)
- Bake the cookies in the oven for 12-15 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 ¼ 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.
Nutrition
Calories: 171kcal | Carbohydrates: 28g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 54mg | Potassium: 94mg | Fiber: 4g | Sugar: 13g | Vitamin A: 20IU | Vitamin C: 0.3mg | Calcium: 20mg | Iron: 1mg
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