3.5tablespoonsrefined coconut oilMelt in the microwave first to liquefy. You could also use regular coconut oil, but I prefer to use refined coconut oil because it imparts less of a coconut taste.
2teaspoonspure vanilla extract
1/3cupmedjool datespitted, and diced into 1/2-inch cubes or smaller
1/4cupmini dark chocolate chips
Preheat the oven to 325℉. Line the cookie sheet with parchment paper, and spread the pecans on top in an even layer. Toast the pecans until golden and fragrant, ~9-11 minutes. Nuts burn easily, so check on them often! Once they are toasted, remove the pecans from the oven and let them cool off for a few minutes. I like to remove the parchment paper & nuts off of the cookie sheet so they don’t continue to cook after you’ve removed them from the oven. Preheat the oven to 350℉.
Add the pecans and 1 cup of the rolled oats into a blender or food processor. Grind them until they are medium-coarse. You don’t want too fine a grind, or else the oils in the pecans will come out and make things stick together more than they should.
In a large bowl, mix together the pecan-oat flour, the rest of the oats, flour, brown sugar, baking soda, cinnamon, and salt.
In another bowl, mix the maple syrup, melted coconut oil, almond milk, and vanilla. Pour this on top of the dry mix, and fold in to combine.
Coat the chopped dates in 1 teaspoon of flour to prevent them from sticking to each other. Add to the cookie batter and fold in with the chocolate chips.
Take a heaping spoonful of dough, roll it into a ball, and then gently flatten it onto the cookie sheet with your hand. Leave a couple inches of space in between each cookie.
Bake for 12-13 minutes, until the cookie bottoms are golden and brown. Remove the cookies from the oven, and leave them on the cookie sheet for another 3 minutes (so they don’t fall apart) before transferring them to a wire rack for cooling.