Coconut oil Chocolate Chip Pecan Cookies

These little cookies are amazingly delicious… fragile but so good and No butter, No flour!  I will experiment with these some more and post updates for sure.

Makes:  36 teaspoon sized cookies (and 1 is satisfying).

Preheat convection oven to 350 degrees

Baking time 9 – 11 minutes

Ingredients

1 3/4 cups uncooked steel cut oatmeal

1/2 cup plus 1 1/2 tsp. coconut oil

4 tbsp. palm coconut sugar

1  X-large egg

2 tsp vanilla

1 tsp cinnamon

1/2 tsp baking soda

1 cup pecans

1 cup chocolate chips

8 – 10 oz. bittersweet or dark  chocolate

pinch of salt

Directions

  1. In a Vitamox or food processor grind oats into flour on medium/ high speed, set aside.
  2. Combine palm sugar, egg and coconut oil that is still solid at room temperature in a mixer bowl.
  3. Blend ingredients together, then add remaining ingredients, mix on low until ingredients combine.
  4. Refrigerate dough for an hour.
  5. Line a baking sheet with parchment paper.
  6. Scoop up a mounded teaspoon of batter at a time with a teaspoon or small cookie scoop.
  7. Place cookies onto parchment paper and gently press cookie flat with the back tines of a fork.
  8. Bake 9 – 11 minutes, remove from oven and let the cookies come to room temperature and                                            firm up before moving them.
  9. If the cookies are really crumbly, place them in the freezer for 10 minutes.
  10. To support the cookie structure, melt 8 – 10 oz. of dark chocolate in a bowl in the microwave for 1 minute, stir.
  11. Carefully dunk cookies one at a time into melted chocolate and invert the cookie onto the parchment paper.
  12. Freeze the cookies to harden the chocolate.  Keep the snack cookies in the freezer except when sampling one!