1 cup gluten free oat flour

1 cup gluten free quick oats

1/2 tsp. baking soda

1/2 tsp. salt

1 cup date sugar

3/4 cup butter, softened

1 egg

3 Tbsp date syrup

1 tsp vanilla extract

1 cup chocolate chips

1 cup roasted pecans


Whisk together wet ingredients and date sugar in a medium bowl. Mix dry ingredients in a small bowl and add into wet ingredients along with chocolate chips and pecans.

Loosely shape cookies into desired form on parchment lined baking sheet.

Bake at 340 degrees for approximately 9 minutes.


These cookies are just the right texture, not too crunchy, not too soft, and filled with a bonanza of oats, pecans and chocolate chips! They are the perfect snack to have on hand pre and post Thanksgiving feast!