Recipe: Oat Cookies within 40 minutes

I don't have a good photo of these cookies, which is a shame because they were delicious and they looked so good for you! Suraj and I tried to make them last as long as possible because we both enjoyed them so much.

Prep Time: 20 minutes
Cook Time: 12 minutes

This recipe makes about 20 cookies

Ingredients for vegan oat cookies

• 1 + 3/4 cups of pecan halves
• 2 cups of oats
• 3/4 of a cup of plain flour
• 1/2 cup of brown sugar
• 1 teaspoon of bicarbonate of soda
• 1/2 a teaspoon of cinnamon powder
• 1/2 a teaspoon of fine grain sea salt
• 1/2 a cup of maple syrup
• 3.5 tablespoons of coconut oil that's melted or at room temperature
• 2 tablespoons of almond milk
• 2 teaspoons of vanilla extract
• 1/3 of a cup of diced pitted dates - heaped
• 1/4 of a cup of mini dark chocolate chips

How to make vegan oat cookies

1. Preheat the oven to 160C
2. Put a sheet of greaseproof paper on a large baking tray
3. Toast some pecans nuts for 9-11 minutes until they are golden and fragrant
4. Remove the pecan nuts from the oven and let them cool for a few minutes
5. Raise the temperature of the oven temp to 175C
6. Put the pecans nuts and ONE cup of oats in a food processor and mix them until they are chopped roughly - if you over process it, the oils in the nuts will be releases and we don't want that
7. In a large bowl, mix the chopped pecan nuts and oats with the remaining cup of oats, flour, sugar, bicarbonate of soda, cinnamon, and salt
8. In another bowl, mix the maple syrup, coconut oil, milk and vanilla
9. Then pour the wet mixture onto the dry ingredients and stir thoroughly until it has combined
10. The dough should be sticky
11. In a small bowl, put the chopped dates and then add 1/2 a teaspoon of flour and toss them until the dates are coated - this is to stop the dates from sticking together
12. Fold the dates and chocolate chips into the dough
13. Take some of the dough and roll it into a ball
14. Put it on the greaseproof paper and then press down on it to flatten it - adjust how much dough you take per cookie if you think it's too big/small - if it sticks to you, wet your hands a little bit and then continue
15. Leave about 5 cm between each cookie
16. Bake them for 12-13 minutes - the cookies should be golden brown underneath
17. Take them out of the over and leave them on the greaseproof paper for about 3 minutes
18. Then put the cookies onto a cooling rack for 15 minutes
19. Enjoy! :)

Please note that the original recipe is American. Thus the names of various ingredients are slightly different. I've amended these, where necessary, and listed them by the name that they are known by in England. 

Adapted from keep it kind