Cacao nutty cookies

April 11, 2017

By now you know I love oats in my recipes. It's cheap, versatile, full fibers and wholesome.

The other day at Wholefoods I was looking for healthy cookies that wouldn't cost me a fortune. It seems like the healthier the food or the fewer the ingredients, the more expensive. I still don't understand that correlation. Long story short, I couldn't find anything under $4 so I decided to go home empty handed.

Maybe the desperation or more likely  the hunger enlightened me and quickly I found the recipe of these crunchy cookies. They're entirely dairy and egg free. If you want to make them gluten free too, use GF oats. They hardly have any sugar, but they taste amazing and they're great dunkers too.

I have used pecans, but you can use any other nuts. 

At the moment I have two full boxes of these and if I'm in a hurry I'll have three for breakfast with my espresso. Because of the oats and the nuts, they keep me going until lunch without a problem. 

They're super simple but sooo delicious. You won't even believe they're made only of five humble and readable ingredients. 

 

 

Ingredients (makes 16 cookies):

2 cups of oats

2 cups of pecan nuts (you can use almonds)

4 tbs of maple syrup

2 tbs of coconut oil

3-4 tbs of cacao powder

 

Method:

Preheat the oven at 385 F. In a food processor combine the oats and the nuts and pulse until flour like. Add all the other ingredients and mix again. Take a tablespoon of dough, make it a ball and lay on a lined baking tray. With the help of a wet fork push the ball of dough down and shape it into a circle. You could do it in your hands instead, but I've found that by using the back of a fork the shape of the cookie will hold better. Bake for 8 minutes on one side, then flip and bake again for 5 minutes. The cookies will come out slightly soft, but leave them on a cooling tray and they'll get harder in minutes. Wait until they're completely cool and transfer them into an airtight container. 

 

 

 

 

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