This recipe (in my opinion) is the yummiest, crumbiest oatmeal cookie recipe I’ve tasted. No funny ingredients, no white flours, and no refined sugar. They are simply delicious!
- 2 cups organic sprouted rolled oats, divided
- 1/3 cup organic coconut sugar
- 1/4 cup dark chocolate chips
- 1/2 tsp pink salt
- 1/2 tsp baking soda
- 1/2 cup pecans, chopped
- 1/4 tsp ground ginger
- 1/4 tsp Ceylon cinnamon
- 1/2 tsp vanilla extract
- 1/4 cup coconut oil
- 1 TBSP date syrup
- 1/4 cup cashew milk
In a large bowl, combine 1 cup oats, coconut sugar, chocolate chips, pink salt, baking soda, pecans, ginger, cinnamon, and pepitas. In a food processor, process the other cup of sprouted oats until flour-like texture is reached and add to the bowl. In a separate bowl, add vanilla, coconut oil, date syrup, and cashew milk and mix using a hand mixture.
Add wet ingredients (it will be clumpy) to the dry ingredients and mix together with your hands. Work the mixture until a sticky, wet texture is formed.
Preheat oven to 350 degrees. Roll dough into small balls and add to a baking pan lined with parchment paper. Gently flatten until they are about 1/2 inch thick. Bake for 12 minutes. Makes about 10 cookies.