Purchase these products
-
Quaker Instant Oatmeal - Original - 1 Box (12 packets)
$4.95 -
Nutiva Organic Extra Virgin Coconut Oil, 15 oz
$11.76 -
Emeril from All-Clad 15x10-in. Nonstick Bakeware Baking Sheet
$42.61 -
The Gourmet Cookie Book: The Single Best Recipe from Each Year 1941-2009
$10.02
By the time you read this, these cookies will almost be gone ;)I made these on Thursday with the intention of sharing them on Thursday or Friday. But life got in the way via Best-Thing-I-Ever-Cooked post on Thursday and a raging headache on Friday, and these were so good, I ate cookies all weekend. Only a few are left. 
Two things I know for sure – they won’t last much longer and I feel no guilt in eating them. While these aren’t necessarily a “health food”, they contain whole grains, healthy fats, low-glycemic sugar, and no butter. Honestly, they are better for you than many granola bars on the market, but are 100% cookie.
These cookies contain pecans, spices, and cranberries, which make them perfect for your Christmas, or any other Holiday, festivities. You could bring them to your next gathering, give them in a pretty jar for a gift (or just the dry ingredients with the recipe), or serve them as part of your Christmas desserts (maybe Santa would want a few to dip in his Almond Milk?). And you won’t feel any guilt about sharing these treats – that is, unless you eat them all first 
Author: Jessi Andricks, The House of Healthy
Cook time: 15 mins
Total time: 25 mins
- 3 cups oats (organic, gluten free)
- 1 tbsp molasses
- ⅔ cup coconut sugar (I used ⅛ cup Sugavida and ½ coconut sugar)
- ¾ cup coconut oil, softened
- 2 eggs
- 2 tsp pure vanilla extract
- ½ cup raw pecans
- ½ cup dried cranberries
- 1 cup chocolate chips
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp ginger
- 1 tsp baking soda
- ¼ tsp sea salt
- *optional 2 tsp unsweetened almond or coconut milk
- Preheat oven to 350 degrees.
- Blend ½ of oats in your blender until flour-like in consistency.
- Pour into a large bowl with sea salt, baking soda, spices, oats, and oat-flour. Stir until combined.
- In a separate bowl, mix together sugar, coconut oil, molasses, vanilla, and eggs.
- Slowly add your flour to the liquid mixture. Stir slowly until combined. If needed, add milk for more moisture.
- Blend your pecans in your blender until chopped. The size does not need to be consistent.
- Add pecans, cranberries, and chocolate chips to your cookie dough.
- Line your cookie sheet with parchment paper and scoop out your dough with a tbsp or ice cream scoop.
- Bake for 13-15 minutes. Makes 1½-2 dozen cookies.
3.2.2802
Now, I’m off to make another round of cookies – this time with peanut butter and chocolate I’ll do my best to post about it on Instagram for you. Along with these cookies, look for a a few more food posts, a healthy gift wrap-up, a giveaway. and a big blog announcement. Phew, full steam ahead for 2014!
Do you have any fun things on the horizon for the end of the year?
Peace and Love,
Jessi
Post by
theHouseofHealthy
