Forget the muesli power bars guys. Oat cookies are the way to go!

Alex's favourite post ride, my favourite just for life because they are delicious and I could eat about a thousand. 

1 + 3/4 cups pecan halves
2 cups oats, divided
3/4 cup gluten-free all-purpose flour 
1/2 cup coconut or brown sugar
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon fine grain sea salt
1/2 cup pure maple syrup
3.5 tablespoons coconut oil
2 tablespoons almond milk
2 teaspoons pure vanilla extract
heaping 1/3 cup pitted dates, diced
1/4 cup mini dark chocolate chips 

Preheat oven to 180 and line a baking sheet with baking paper. Toast pecans for about 9-11 minutes, until golden and fragrant. After toasting, remove from oven and cool for a few minutes. Add pecans into food processor along with 1 cup of oats and process until coarsely chopped with some fine powder. Be sure not to over process or the oils in the nuts will release.

In a large bowl, stir the pecan/oat mixture, the remaining 1 cup rolled oats, flour, coconut sugar, baking soda, cinnamon, and salt.

In a medium bowl, stir together the maple syrup, melted coconut oil, milk, and vanilla. Pour the wet mixture on the dry ingredients and stir until combined.

Fold the dates and chocolate chips into the dough.

Roll dough into cookies.

Bake for 12-13 minutes until the cookies are golden brown on the bottom. Remove from oven and let sit on baking sheet for 3-4 mins before placing cookies onto a cooling rack for 15 minutes. 

We eat straight from the freezer! Not sure why but they taste so good frozen. Good luck eating just one!

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