A guilt free cookie sweetened with maple syrup and packed with oats, cranberries, pecans, and chocolate!
A guilt free cookie sweetened with maple syrup and packed with oats, cranberries, pecans, and chocolate!
New day. Same routine.
Every day I follow a pretty predictable schedule with little variation in my meals or activities.
I crave this familiarity. & don’t know what to do with myself when my plans are altered.
& the same is true with baking.
I just don’t feel comfortable stepping into the unknown – even though it’s a necessary evil!
When I was making these cookies, I wanted a different texture than my normal cookie, but wanted to keep the same formula that’s been so good to me. See these, these – oh, and all of these!
For these cookies, I added oats, maple syrup and a nut butter to my trusty cookie base. The end result was a hearty cookie suitable any time of day – with a drizzle of chocolate for good measure 
I opted to use Beardy Boys’ Pecan Choco Artisanal Nut Butter, but any nut butter can be substituted. This particular brand creates small batch pecan butter with simple, locally sourced, organic ingredients. If you’re looking for a new spread – you should give it a try!
What do you say – live spontaneously or follow a strict routine?
Ingredients
- 1 cup old fashioned oats, pulsed 5-10 times, or instant oats
- 1/2 cup white whole wheat flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup maple syrup
- 1/4 cup Pecan Choco, or your favorite nut butter
- 2 tbsp dried cranberries
- 2 tbsp chocolate chips
- 2 tbsp pecan pieces
- 1/4 cup chocolate chips
- 1/2 tsp canola oil
Instructions
- Preheat oven to 350 degrees. Line baking sheets with parchment paper.
- In a medium bowl, combine oats, flour, baking powder, baking soda and salt.
- In a large bowl, combine maple syrup and Pecan Choco. Stir dry ingredients into wet. Once dough forms, fold in cranberries, chocolate chips and pecan pieces. Divide dough into 12 equal balls. Place on prepared baking sheets and flatten with palm of hand. Top with extra cranberries, chocolate and nuts, if desired.
- Bake cookies for 10 minutes. Leave on baking sheets for 5 minutes. Transfer to wire racks to complete cooling.
- Melt chocolate chips in microwave at 50 percent power in 30 second increments. Once melted, stir in oil.
- Transfer chocolate to ziplock bag. Cut small hole in bag. Carefully drizzle over cookies. Allow to set.
Disclosure: I received free Pecan Butter from Beardy Boys in exchange for developing a recipe. As always, all opinions and recipes are my own. Thanks for supporting the brands that support The Emotional Baker!
The post Cranberry Pecan Oat Cookies appeared first on The Emotional Baker.