Oatmeal Cookies with Pecan
Crunchy outside, chewy inside & packed with nuts and cranberries. They’re so easy to make & they don’t taste healthy at all!
Ingredients
- 1⅓ cup oat flour 130 g
- 1 cup rolled oats 100 g
- ¾ tsp baking powder 4 g
- 1 tsp cinnamon
- 1 pinch nutmeg
- ¼ tsp salt
- 1 tsp vanilla extract
- ⅓ cup melted coconut oil 90 g
- ⅓ cup granulated sugar (NOT FINE!!) 60 g
- 1 Tbsp ground flax seeds
- 3 Tbsp milk or water (30-40 g)
- ¼ cup chopped pecan nuts or any chopped nuts
- ¼ cup dried cranberries or any chopped dried fruits/berries
Instructions
- Pre-heat oven to 350 F degrees (180 C). Line baking sheet with parchment paper and set aside.
- In a large bowl add the ground flax seed and milk and whisk well. Let the mixture rest for at least 5 minutes. Once the mixture has thickened, it’s ready to use in your recipe.
- Add all ingredients into the bowl (except of nuts and cranberries). Mix well to combine.
- Gently fold in the nuts and cranberries.
- For each cookie, use an ice scoop (2 tbsp) to scoop the amount of dough into your hands. Use your hands to form a ball, and then flatten the ball to create a cookie shape that’s about 1½ cm thick. These cookies don’t spread when cooking, so they need to press them down into the desired shape.
- Bake in the centre rack of the oven for 18 – 20 minutes, or until lightly golden.
- Let the cookies rest for 5 minutes on the baking tray to harden, then transfer to a wire rack to cool completely. Enjoy!