Pecan Dark Choc Chunk Oatmeal Cookies

• Vegetarian

• Refrigerated

  • 1 Egg, large

• Breakfast Foods

  • 1 1/2 cups Rolled oats

• Baking & Spices

  • 1/2 tsp Baking soda
  • 1/2 tsp Cinnamon, ground
  • 2/3 cup Coconut sugar
  • 3 1/2 oz Dark chocolate
  • 1/2 tsp Sea salt
  • 1/2 tsp Vanilla extract, pure
  • 3/4 cup Whole wheat flour

• Oils & Vinegars

  • 1/2 cup Solid coconut oil

• Nuts & Seeds

  • 1/2 cup Pecans

Found on wholefoodbellies.com

Description

Directions

• Add the coconut oil, coconut sugar, vanilla extract and egg to a large mixing bowl. Cream them together until as smooth as possible
• In a separate bowl, whisk together the flour, baking soda, cinnamon, and ½ tsp of sea salt.
• Stir the flour mixture and the coconut oil/sugar mixture together until just combined. Add in the oats, chocolate chunks, and pecans. Mix well
• Wrap the cookie dough in plastic wrap and pop into the freezer for about 20 minutes. They will hold together better and become more crispy by doing this step
• Pre-heat the oven to 350 degrees and line two baking sheets with parchment paper
• Scoop tablespoon sized balls onto the baking sheets and bake your cookies for about 14 minutes, until they are just beginning to look golden
• Remove from the oven and let them sit on the baking sheet for five minutes, then transfer them to a wire rack to cool