Sometimes a gal ( or guy of course ) just needs a cookie – a pecan and oatmeal cookie in this case! These were so damn easy to whip together its ridiculous. They are a bit more nutritious than a regular store-bought cookie so it makes it much more satisfying to eat when you know you’re doing nice things for your body. I dipped them in chocolate to enhance the luxury of the cookie and my god, was that a great idea.
SIMPLE, CHUNKY, SUBTLY SWEET, NUTTY, HEART-WARMING.
Grab your mixing bowl and let’s get going!
Chocolate dipped pecan & oat cookies
- Mixing bowl
- mixing spoon
- Baking tray
- 50 g oats (use GF oat for gluten free cookies)
- 50 g oat flour blended oats
- 25 g Chopped pecans
- 30 g dark chocolate for melting at the end of recipe
- 2 eggs
- 50 g brown sugar/coconut sugar can substitute with 2 bananas if you want
- 1 tsp cinnamon
- 100 g peanut butter smooth is best/runny consistency
- Mix oat flour, oats, sugar, cinnamon and pecans in a mixing bowl
- Add peanut butter and 2 eggs and mix thoroughly until combined
- You should have a sticky dough. Ideally leave to set in the fridge for 15-30 minutes to get firm. This allows you to be easily able to handle and mould the dough
- After firming, divide the mix into roughly 6 cookies. Mould and flatten the dough into cookie shapes on a baking tray ( line the tray with baking paper )
- Bake in a preheated oven at 180 degrees celcius for 15-20 minutes until slightly golden brown on the top
- Remove from oven and allow to cool. When cool, melt the dark chocolate and dip half of the cookie into the chocolate. ( this step is optional. You could always opt to crush the chocolate at an earlier stage and mix into the cookie dough )Leave chocolate to set on cookies in the fridge and when it has hardened, they are ready to eat!