Ingredients
1/2 cup pecans, roughly chopped
Pinch of sea salt flakes
1 cup rolled oats
1/4 teaspoon fine sea salt
1/4 teaspoon baking soda
1 1/2 cups oat flour
1/2 teaspoon pure maple extract
2 tablespoons coconut oil
1/2 cup pecan butter
1/2 cup pure maple syrup
Pinch of fine sea salt
2-4 tablespoons neutral flavored oil
1 cup raw cashews
2 cups roasted pecans
Step by step
To make the almond butter, add the pecans and cashews to the base of your KitchenAid® 11-cup Food Processor fitted with the S blade. Drizzle the oil over top (start with 2 tablespoons and increase as needed) then blend on high speed for 5 to 7 minutes, scraping down the sides and bottom as needed (which will be often). The goal here is runny, natural nut butter – not thick and creamy like the stuff you get at the store. Once the proper consistency is reached, finish with sea salt.
To make the cookies, preheat your oven to 350˚ F. Line a large baking sheet with a silicone mat or parchment paper and set aside.
Add the maple syrup to a small saucepan set over medium heat. Heat just until the syrup starts to boil then off the heat and whisk in the pecan butter, coconut oil, and maple extract; set aside.
Add the oat flour, baking soda, and sea salt to a large mixing bowl and whisk to combine. Create a well in the center of the dry ingredients and add the wet ingredients; stir – using a wooden spoon or spatula – just until combined.
Add the oats and any mix-ins and stir until evenly distributed. Using a 4-teaspoon stainless steel scoop, drop the dough onto the prepared baking sheet and gently flatten with the palm of your hand. Sprinkle with sea salt flakes, if desired.
Bake the cookies at 350˚ F for 10 minutes then let cool on the baking sheet for five minutes before transferring to a wire rack to cool completely.
Cookies will keep in an airtight container for up to three days, but are best within the first 24 hours.