Oatmeal Date and Pecan Cookies

• Vegetarian

• Produce

  • 3/4 cup Medjool dates, pitted and chopped

• Refrigerated

  • 60 ml Almond or soy milk
  • 1 Flax egg

• Breakfast Foods

  • 2 cups Rolled oats

• Baking & Spices

  • 1 tsp Baking soda
  • 1/2 cup Chocolate, dark vegan
  • 1 cup Spelt flour
  • 3/4 cup Sugar, unrefined
  • 1 tsp Vanilla extract

• Nuts & Seeds

  • 1/2 cup Desiccated coconut
  • 1/2 cup Pecans, toasted

Found on mygoodnesskitchen.com

Description

Directions

• 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.