These Oat Pecan Breakfast Cookies are sweet and nutty treats that are perfect for grabbing the morning or as an afternoon snack.
- 1 1/2 Cups Pecans
- 1 1/2 Cups Old Fashioned Oats
- 1/4 Teaspoon Baking Powder
- 1/2 Teaspoon Cinnamon
- 1/2 Teaspoon Kosher Salt
- 1/2 Cup Coconut Oil
- 3/4 Cup Coconut Sugar
- 1 Large Egg (Room Temperature)
- 1 Tablespoon Vanilla Extract
- Line two baking sheets with parchment paper. Set aside.
- Preheat oven to 350 degrees.
- On one prepared baking sheet toast pecans 5 minutes until deep golden brown. Stir once halfway through. Remove from oven and let cool completely.
- In food processor pulse oats and pecans until finely ground. Pulse in baking powder, cinnamon, and kosher salt until well combined. Transfer to large-size bowl.
- To same food processor add coconut oil and coconut sugar. Pulse until combined. Add egg and vanilla extract. Pulse until blended. Transfer to oat mixture.
- With tablespoon, scoop dough onto prepared baking sheets, about 2 inches apart. Flatten tops slightly. Place both baking sheets in oven 15 minutes until bottoms are golden brown. Switch baking sheets on racks halfway through. Remove from oven and let cool on baking sheets 5 minutes before removing. Transfer to wire racks and cool completely.
- Makes About 20 Cookies
- Prep Time: 15 Minutes Cook Time: 20 Minutes Total Time: 35 Minutes
- "Work With What You Got!"
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