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chocolate chip oatmeal cookies
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4.34 from 3 votes

Pecan Dark Choc Chunk Oatmeal Cookies

Buttery pecans and dark chocolate chunks embedded into oaty goodness - what more could you want in a cookie?
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Cookies
Cuisine: Sweet
Servings: 20 serves
Calories: 134kcal
Author: Whole Food Bellies

Ingredients

  • ½ cup solid coconut oil
  • cup coconut sugar
  • ½ teaspoon pure vanilla extract
  • 1 large egg for vegans this worked with 1 flax egg as well - see notes
  • ¾ cup whole wheat flour
  • ½ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ½ teaspoons sea salt
  • 1 ½ cups rolled oats
  • 1 cup dark chocolate chopped into chunks (or chocolate chips)
  • ½ cup pecans chopped

Instructions

  • 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 teaspoon 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
  • Place the bowl containing the cookie dough into the freezer for about 20 minutes. They will hold together better and become more crispy by doing this step. If your bowl does not fit into the freezer then wrap the uncooked cookie dough in clingwrap or beeswax and place that in the freezer.
  • Pre-heat the oven to 350F (175C) and grease two baking sheets or line them 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

Notes

If you want to change it up you can throw some dried fruit in there. I have made them up with about ½ cup goji berries and they were fantastic. For vegans, these worked well with 1 flax egg as well - 1 tablespoon ground flax with 3 tablespoon water and let sit for 5 minutes before adding to the batter - but you will want to reduce the oats by about ¼ of a cup

Nutrition

Calories: 134kcal | Carbohydrates: 12.9g | Protein: 2g | Fat: 9.2g | Saturated Fat: 6.8g | Cholesterol: 9mg | Sodium: 84mg | Fiber: 1.5g | Sugar: 6.7g