These are my new favorite cookies. Truth: I'm a sucker for a cookie with oatmeal in it. It was the name that drew me in. Turtle. Impying caramel, of course. Something I haven't had in a long time. Not because vegans can't enjoy caramel, because we can totally make it out of coconut cream and sugar, I just haven't made any yet. Yet. Anyways, these cookies were incredible. Ok. I'm going to be honest, these don't actually have caramel in them... but it has a secret ingredient (date pieces) that sort of melt into that ooey-gooey caramel-like goodness. I made them for some friends that were housing me for the weekend (they all loved them, by the way) and the way they made the house smell while baking was so delightful.
1 3/4 cups raw pecan halves
2 cups rolled oats, divided
3/4 cup all-purpose flour
1/2 cup unpacked brown sugar
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon sea salt
1/2 cup pure maple syrup
3 1/2 tablespoons coconut oil
2 tablespoons unsweetened almond milk
2 teaspoons pure vanilla extract
Heaping 1/3 cup pitted dates, diced
3 tablespoons dark chocolate chips*
*Ghirardelli semi-sweet chips are vegan, their bitter-sweet are not.
Preheat oven to 325°F.
Prepare a cookie sheet by spraying it with nonstick spray, set aside.
In a small dish toast pecans for about 9-11 minutes, until golden and fragrant. Remove from oven and allow to cool.
Add pecans into food processor with 1 cup of oats and process until coarsely chopped.
Add the remaining 1 cup of oats, the flour, sugar, baking soda, cinnamon, and salt to a large bowl. Then pour in the mixture from the food processor, stir to combine.
In a medium bowl stir together the maple syrup, coconut oil, plant-based milk, and vanilla.
Pour the wet mixture into the dry mixture and stir until combined.
Roll the diced dates in 1/2 teaspoon of flour until well coated, this will prevent them from sticking to each other.
Fold the dates and chocolate chips into the dough.
Take 2 tablespoons of dough and roll it into a ball, pressing down with your hands to flatten it. Place on cookie sheet. Repeat until there is no more dough. Make sure cookies are spaced a couple inches apart.
Bake for 12-13 minutes, remove from oven and leave on the cookie tray until cool.
Makes about 16 cookies.
Recipe from Oh She Glows
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