Oat Pecan Chocolate Chip Cookies

Crisp edges, chewy centre, packed with oats, roasted pecans and chocolate – sweetened with date syrup.

Prep: 15 min · Bake: 11–13 min · Makes: approx. 24 cookies

Ingredients

• 170 g (¾ cup) butter, softened
• 170 g (1 cup) chocolate chips
• 165 g (½ cup) NUTEGO Date Syrup 100%
• 120 g (1⅓ cups) oat flour
• 110 g (1 cup) roasted pecans, chopped
• 80 g (1 cup) quick oats
• 50 g (1 large) egg
• 5 ml (1 tsp) vanilla extract
• 3 g (½ tsp) baking soda
• 3 g (½ tsp) sea salt

Method

1. Preheat the oven to 175 °C (fan 160 °C) and line two trays with baking paper.
2. Beat the butter and date syrup until creamy, then beat in the egg and vanilla.
3. Mix oat flour, oats, baking soda and salt and stir into the butter mixture.
4. Fold in the chocolate chips and pecans.
5. Place 24 heaped tablespoons on the trays, leaving space between them.
6. Bake for 11–13 minutes until golden. Leave to cool on the tray for 10 minutes.