By the time you read this, these cookies will almost be gone ;)I made these on Thursday with the intention of sharing them on Thursday or Friday. But life got in the way via Best-Thing-I-Ever-Cooked post on Thursday and a raging headache on Friday, and these were so good, I ate cookies all weekend. Only a few are left. 
Two things I know for sure – they won’t last much longer and I feel no guilt in eating them. While these aren’t necessarily a “health food”, they contain whole grains, healthy fats, low-glycemic sugar, and no butter. Honestly, they are better for you than many granola bars on the market, but are 100% cookie.
These cookies contain pecans, spices, and cranberries, which make them perfect for your Christmas, or any other Holiday, festivities. You could bring them to your next gathering, give them in a pretty jar for a gift (or just the dry ingredients with the recipe), or serve them as part of your Christmas desserts (maybe Santa would want a few to dip in his Almond Milk?). And you won’t feel any guilt about sharing these treats – that is, unless you eat them all first 😉
- 3 cups oats (organic, gluten free)
- 1 tbsp molasses
- ⅔ cup coconut sugar (I used ⅛ cup Sugavida and ½ coconut sugar)
- ¾ cup coconut oil, softened
- 2 eggs
- 2 tsp pure vanilla extract
- ½ cup raw pecans
- ½ cup dried cranberries
- 1 cup chocolate chips
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp ginger
- 1 tsp baking soda
- ¼ tsp sea salt
- *optional 2 tsp unsweetened almond or coconut milk
- Preheat oven to 350 degrees.
- Blend ½ of oats in your blender until flour-like in consistency.
- Pour into a large bowl with sea salt, baking soda, spices, oats, and oat-flour. Stir until combined.
- In a separate bowl, mix together sugar, coconut oil, molasses, vanilla, and eggs.
- Slowly add your flour to the liquid mixture. Stir slowly until combined. If needed, add milk for more moisture.
- Blend your pecans in your blender until chopped. The size does not need to be consistent.
- Add pecans, cranberries, and chocolate chips to your cookie dough.
- Line your cookie sheet with parchment paper and scoop out your dough with a tbsp or ice cream scoop.
- Bake for 13-15 minutes. Makes 1½-2 dozen cookies.
Now, I’m off to make another round of cookies – this time with peanut butter and chocolate 😉 I’ll do my best to post about it on Instagram for you. Along with these cookies, look for a a few more food posts, a healthy gift wrap-up, a giveaway. and a big blog announcement. Phew, full steam ahead for 2014!
Do you have any fun things on the horizon for the end of the year?
Peace and Love,
Jessi
