Steel-cut oats, that’s who.
Haven’t yet heard of steel-cut oats? Steel-cut oats are basically just oats with a competitive edge. They’re edgy as heck! They have a lower glycemic index than regular oats. The wonderful thing this means is that these cookies can be gobbled up as part of your breakfast as they help you score better energy levels than regular instant oats.
Pecans are nutritious little devils, filled with protein (the building blocks of everything in our body, really), manganese (mineral that partakes in metabolism) and zinc (immune system booster) to boot. Not to mention they are a necessary component of my very favourite dessert: pecan pie. But I digress…
I’ll get to the point. Here’s the recipe. I sincerely hope you enjoy these!
- 3/4 cup buckwheat flour
- 2 cups roasted organic pecans
- 2 cups of cooked steel cut oats (cooked in 6 cups of water)
- 6 pitted dates
- 1/3 cup honey
- 3 tbsp. coconut oil
- 3 tbsp. organic soy beverage
- 1 tsp. baking soda
- 1 tsp. salt
- Preheat oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
- Place all ingredients in a food processor, saving a few pecans for decorating.
- Roll into balls/cookies and place on lined baking sheet.
- Bake for about 15-20 minutes or until golden (eye).
- Cool cookies on a wire rack.
- Let your instincts guide you, a.k.a. eat the cookies.
N.B. For full disclosure, I’ve allotted myself five (5) bonus points for the minimal sugar content of this recipe. You’ll see/taste, these cookies are but slightly sweet, but sweet enough to be delicious. 😉
Let me scrape your jaw off the floor.