If you’re like me, having something sweet every now and again is a must! However, that “guilty feeling” is the worst. Jan’s recipe makes you feel like it’s okay. Everything in moderation, right? Indulge a little—it will satisfy those cravings…then, don’t drive, but run to the gym!
- 2 cups rolled oats (not quick oats)
- 1 cup spelt flour
- 1/2 tsp. salt
- 1 cup chopped pecans
- 1/4 cup chopped walnuts
- 1/4 cup flaked coconut
- 1 cup real maple syrup
- 1/3 cup coconut oil
- 1 tsp. vanilla
How to make:
Put maple syrup and coconut oil in small pan. Bring to boil and then take off heat. Meanwhile, put oats, flour, salt, pecans, walnuts, and flaked coconut in a non-plastic bowl. Pour hot syrup mixture over oat mixture and stir well. Add vanilla and stir well again. Cover and let sit on counter for a half hour. Drop by rounded teaspoonful onto parchment paper and bake at 350 degrees for 14 minutes until lightly browned. Let sit on pan a few minutes. Cool on cookie rack.
May add 1/4 cup raisins or dried cranberries if desired.
Can be stored in refrigerator for two weeks.
If you want to add chocolate chips, cool dough thoroughly before adding!