Vegan Turtle Oatmeal Cookies
Ingredients
The base
-
1
¾ cups
pecan halves
-
2
cups
gluten-free rolled oats, divided
-
¾
cup
gluten-free all-purpose flour
-
½
cup
Sucanat or unpacked brown sugar
-
1
teaspoon
baking soda
-
½
teaspoon
cinnamon
-
½
teaspoon
fine grain sea salt
The wet ingredients
-
½
cup
pure maple syrup
-
3.5
tablespoons
coconut oil
-
2
tablespoons
almond milk
-
2
teaspoons
pure vanilla extract
Add-ins
-
heaping ⅓
cup
pitted dates, diced
-
¼
cup
mini dark chocolate chips
Instructions
- Preheat the oven to 325°F and line a baking sheet with parchment paper.
- Toast the pecans for about 9-11 minutes until golden and fragrant, then cool.
- Increase the oven temperature to 350°F.
- Process the toasted pecans and 1 cup of oats in a food processor until coarsely chopped.
- In a large bowl, mix the pecan/oat mixture with the remaining oats, flour, sugar, baking soda, cinnamon, and salt.
- In a separate bowl, combine the maple syrup, melted coconut oil, almond milk, and vanilla.
- Pour the wet mixture into the dry ingredients and stir until combined.
- Coat the chopped dates in a small amount of flour to prevent sticking, then fold them and the chocolate chips into the dough.
- Form about 2 tablespoons of dough into balls, flatten them on the baking sheet, spacing them a couple of inches apart.
- Bake for 12-13 minutes until golden brown on the bottom, then let cool on the baking sheet for a few minutes before transferring to a cooling rack.
Nutrition Facts (estimated)
Servings
16 cookies
Calories
260
Total fat
13g
Total carbohydrates
33g
Total protein
3g
Sodium
150mg
Cholesterol
0mg
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