If you are following SCD or GAPS diet, you are not eating any grains or gluten. Consequently, oatmeal is not on the menu. But you don’t have to be deprived! Reminiscent of the chewy, rough texture and sweet flavor of an oatmeal raisin cookie — this recipe will rival the best oatmeal raisin cookie in town!
Coconut Pecan Drop Cookies
Ingredients
2 cups shredded coconut (or coconut left over from making coconut milk)
1 cup pecan butter (from 2 cups crispy pecans)
2 -3 tablespoons honey
2 tablespoons coconut oil
2 teaspoon vanilla extract
1/2 cup pureed dates
Cinnamon
Instructions
- Soak the dates for about 1/2 hour before pureeing — this makes it easier to process
- In a food processor, process the pecans with the coconut oil until it is a smooth nut butter
- In a small mini processor, puree the dates
- Add the honey, pureed dates and vanilla to the large processor and process
- Add the shredded coconut and mix
- The batter should be somewhat stiff
- Line two cookie sheets with parchment paper
- With a teaspoon drop the batter onto the cookie sheets
- Press down on the cookies with a fork until they are a uniform 1/4″ thick
- Bake in a 325 degree oven for about 20 minutes
- Check them – bake until browned — it may take 25 minutes
- The cookies will be soft
- Leave them on the cookie sheet to cool
- Store in refrigerator