RECIPESDECEMBER 16, 2010

maple-pecan cookies

With refined sugar and flour lurking around every corner during the holidays, it seems inevitable that cravings kick into high gear. Treat yourself and your loved ones to this naturally sweet, whole grain cookie that will delight even your most sugar-crazed loved ones. To make these gluten-free, use Bob’s Red Mill certified gluten-free oats and oat flour.

Ingredients:

2 1/2 cups pecans, toasted
2 cups old-fashioned oats, toasted
2 cups oat flour
2 teaspoons cinnamon
1/2 teaspoon sea salt
1 cup pure maple syrup
1/2 cup coconut oil, in liquid form
1 tablespoon vanilla extract
24 pecan halves

Procedure:

Preheat oven to 350. Line two large baking sheets with parchment paper.

Grind pecans, oats, and flour in a food processor until blended. Add cinnamon and salt.

Whisk maple syrup, coconut oil, and vanilla in a large bowl. Add dry ingredients to wet, and use spatula to fully combine.

Use a heaping tablespoon of dough for each cookie, and gently press to flatten. Repeat with remaining dough. Press a reserved pecan half in the center of each cookie.