Sit down and enjoy some oatmeal cookies with a twist.
My mum came the whole way over from Australia to help out when my second was born, which was awesome (thanks mum). Towards the end of her stay, I was like a million years overdue and scared to drive, mum was a big wuss who refused to drive in the US and it was like 100 degrees – so our excursions were pretty limited for a while there.
We have a cute little cafe at the bottom of our street which is run by Kiwi’s (so the coffee is almost as good as what you can get in Australia 🙂 ). We got into the habit of popping in for a coffee everyday on the way to the local park, because, well, there wasn’t much else to do within walking distance…
They also happen to have cookies and brownies galore. So….my mum did what Grandmas all over the world do – she bought treats for my daughter everyday. I couldn’t say no because I dragged the kids to the other side of the world, and she doesn’t get to see them nearly often enough. Plus, I am pretty sure she wouldn’t have listened to me anyway, so there’s that…
Anyway, my toddler discovered chocolate cookies. And she liked them (duh). Now, when we walk past the cafe I always get the sly ‘what’s in that shop‘ question…cheeky bugger knows exactly what’s in that shop 🙂
This recipe is a cleaned up version of her favourite oatmeal cookies, and it is super easy and super delicious. The first batch of 20 (TWENTY) cookies completely disappeared before I could get any proper photos (and the husband is to blame, not the toddler)!
Feel free to mix up the ingredients and throw some dried fruit in there if the urge takes you. I have made them up with half a cup of goji berries and they were great. Enjoy
Be sure to pop back and leave a comment if you give them a try. Happy eating.
Pecan Dark Choc Chunk Oatmeal Cookies
- 1/2 cup solid coconut oil
- 2/3 cup coconut sugar
- 1/2 tsp pure vanilla extract
- 1 large egg for vegans this worked with 1 flax egg as well - see notes
- 3/4 cup whole wheat flour
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/2 teaspoons sea salt
- 1 1/2 cups rolled oats
- 3.5 ounces dark chocolate chopped into chunks
- 1/2 cup pecans chopped
- 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