It’s been a while since I shared one of my favourite recipes with you – now’s the time. This is one of my all-time favourite, Dr Mom ND and kid approved cookie recipes. It’s so delicious that you’ll have to show some serious restraint to not eat all the batter before popping them in the oven.
These cookies are a staple in my son’s bento lunch boxes and they are vegan and gluten and dairy free. If your kids go to school with nut free lunches, just sub the almond butter with a seed butter of your choice and skip the pecans.
I can’t wait for you to try these!
Nutty Chocolate Oatmeal Cookies
- 1 + 3/4 cups pecan halves
- 2 cups gluten-free rolled oats, divided
- 3/4 cup gluten-free all-purpose flour
- 1/2 cup coconut sugar
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon fine grain sea salt
- ¼-1/2 cup pure maple syrup
- 3.5 tablespoons coconut oil melted
- 2 tablespoons almond milk
- 2 teaspoons pure vanilla extract
- heaping 1/3 cup pitted dates, diced & coated in GF flour
- 1/4 cup mini dark chocolate chips (I use Enjoy Life brand)
- optional: 2 tbsp almond (or peanut) butter
- Preheat oven to 350F and line 2 cookie sheets with parchment paper.
- Add pecans into food processor along with 1 cup of oats and process until coarsely chopped with some fine powder. Be sure not to over process or the oils in the nuts will release.
- In a large bowl, stir the pecan/oat mixture, the remaining 1 cup rolled oats, flour, sugar, baking soda, cinnamon and salt.
- Use a medium bowl to melt coconut oil, then add optional almond/peanut butter, maple syrup, milk, and vanilla. Pour the wet mixture on the dry ingredients and stir until combined.
- In a small bowl, coat the chopped dates in 1/2-1 teaspoon of flour and toss until coated. This prevents the dates from sticking together. Fold the dates and chocolate chips into the dough. TIP: After I’ve chopped the oats and nuts, I add the dates and about 1- 1 ½ tbsp GF flour to the food processor and pulse until coarsely chopped – saves me chopping them. Add extra GF flour to dates if some of them are stuck together.
- Take enough dough to form golf ball sized rounds and space a few inches apart on parchment lined baking sheet. You can flatten slightly – totally based on your cookie preference. You will be able to fill 2 cookie sheets and will most likely have about 4-6 left for a 2nd round of baking. Don’t try and fit them all on two sheets – I’ve done it, they’ll mold together.
- Bake for 12-13 minutes at 350F until the cookies are golden brown on the bottom. Remove from oven and let sit on baking sheet for 3-4 mins before placing cookies onto a cooling rack for 15 minutes (if you can let them cool this long. I start taste testing at about the 2 minute mark.
Don’t forget to try the cookie dough raw; it will blow your mind! Promise.
Have a wonderful day!
In great health & happiness,