2cupsrolled oats(1 of the cups will be used to make the oat flour)
1cupcashew flour
⅓cupmaple syrup
2pitted dates
⅓cupalmond milk(can use any non-dairy milk)
½tspbaking powder
pinchof salt
⅓cupmini chocolate chips + more for decorating
⅓cuppecans
¼tspcinnamon(optional)
2tbspcoconut butter
1tbspcoconut oil(this is optional. Sometimes this can help the coconut butter loosen up if it is too condensed.)
Instructions
PREP OVEN:
Move the oven rack to the middle position and preheat the oven to 350°F.
MAKE COOKIE DOUGH:
In a food processor, add 1 cup of oats and the cashew flour and process until combined.
Next, add the remaining cup of oats, maple syrup, coconut butter, oil (if using), dates, almond milk, cinnamon, baking powder, and salt. Process again until a cookie dough-like batter forms.
Finally, toss in the pecans and chocolate chips. Process just enough to mix everything together.
SCOOP DOUGH AND BAKE:
Transfer about a tablespoon or so of the cookie dough onto a baking sheet lined with parchment paper and press the dough into a cookie shape. These cookies do not rise too much and do not expand much. The shape you make it will be the shape it will be.
Top/decorate the cookies with extra pecans and chocolate chips and bake in the oven set at 350°F for 10-15 minutes.
Enjoy once the cookies have completely cooled for about 45 minutes.
Video
Notes
There is no need to bake the cookies longer than 10-15 minutes as everything in the cookie can already be eaten raw. Bake just until the cookies are firm to the touch.
The cookies are best served at room temperature.
They can be stored in a cookie jar or Ziploc bag on the countertop for up to 3 days.