1 + 3/4 cups pecan halves
1 cups gluten-free rolled oats
1 cup of Kind (or your favorite) granola (I used coconut quinoa from Kind)
3/4 cup gluten-free all-purpose flour (I used Trader Joe's)
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon fine grain sea salt
1/2 cup raw honey
1/4 cup unsweetened cocoa powder
3.5 tablespoons coconut oil
2 tablespoons almond milk
2 teaspoons pure vanilla extract
heaping 1/3 cup pitted dates, diced
1/4 cup dark chocolate or semisweet chips
1. Preheat oven to 325F and line a baking sheet with parchment paper.
2. Toast pecans for about 9-11 minutes, until golden and fragrant.
3. After toasting, remove from oven and cool for a few minutes.
4. Add pecans into food processor along with 1 cup of oats and process until coarsely chopped with some fine powder. Be sure not to over process or the oils in the nuts will release.
5. In a large bowl, stir the pecan/oat mixture, the remaining 1 cup granola, flour, baking soda, cinnamon, and salt.
6. In a medium bowl, stir together the raw honey, melted coconut oil, milk,cocoa powder and vanilla. Pour the wet mixture on the dry ingredients and stir until combined.
7. Fold the pitted/chopped dates and chocolate chips into the dough.
8. Take about 2 tablespoons of dough, roll it into a ball, and then press down on it with your hand to flatten it on the baking sheet. Space cookies a couple inches apart. Repeat until you have about 16 cookies.
9. Bake for 12-13 minutes at 350F until the cookies are golden brown on the bottom. Remove from oven and let sit on baking sheet for 3-4 mins before placing cookies onto a cooling rack for 15 minutes.
If you don't have granola on hand, simply add in an additional cup of oats, you will still get the texture of the granola with the same delicious taste
