Coconut Syrup Oatmeal Cookies



Introduction: Coconut Syrup Oatmeal Cookies

About: Hey, everyone! I'm Theodora, and I love cooking, crafting, and most of all, Broadway musicals! Take a look at some of my projects!

These cookies are not only delicious, but they are also healthy for you! Packed with fiber and protein, this cookies offers you a wonderful snack and has a low GI (glycemic index) This just means that there is less glucose, since we are using coconut syrup instead of sugar, or even honey. Without further adieu, let's get to the recipe!

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Step 1: Ingredients

For this recipe, you will need:

1 cup quick oats

3/4 cup whole wheat flour, spooned and leveled

1 and 1/2 teaspoons baking powder

1 and 1/2 teaspoons cinnamon

scant 1/2 teaspoon kosher salt

2 tablespoons coconut oil, melted and cooled

1 teaspoon vanilla

1 large egg

1/2 cup coconut syrup

1 and 1/2 cups pecans

Step 2: Prep Work

Preheat the oven to 325 degrees F. Line a baking sheet with silpat or parchment paper. Take out two bowls: one medium and one large. The wet ingredients will go into the medium bowl and the dry ingredients in the large bowl.

Step 3: Dry Ingredients

In the large bowl, mix together the oats, flour, baking powder, cinnamon and salt. Set aside.

Step 4: Coconut Oil

Melt the coconut oil in a small bowl, and then let cool for a minute or two. Set aside, as you will add this later.

Step 5: Wet Ingredients

Crack the egg, and then add in the vanilla. After that is mixed well, add in the coconut syrup, and mix with a whisk until no coconut syrup remains at the bottom of the bowl, and the mixture takes on a brownish color. Pour in the oil, and then mix it in.

Step 6: Adding the Wet to the Dry

Slowly pour the wet ingredients into the dry ingredients and mix with a wooden spoon. Do not overmix.

Step 7: Cutting the Pecans

Place the pecans on a cutting board, and use a knife to chop them up into smaller pieces.

Step 8: Adding the Nuts and Freezing

Add the nuts to the dough and mix it in. Again, do not overmix.

Place some plastic wrap over the top of the bowl and place it in the freezer for 15 minutes to firm up.

Step 9: Shaping & Baking

Take the dough out of the freezer and start shaping them into equal sized balls. This recipe yields about 12-15 cookies, depending on how large you make them. The balls should be about 1-2 inches apart, but keep in mind that they don't spread out very much in the oven. Bake for about 12-13 minutes, or until they have started to brown around the edges. Take them out and let cool.

Step 10: Finished Product

There you go! Enjoy your delicious cookies! :)

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