Inspiration: Carob Date-Nut Cookies by That’s One Tough Cookie.
Adjectives: chewy, light flavours, dense texture
Good companions: almond milk
1 cup rolled oats
1 2/3 cup pecans (I used walnuts)
1 1/3 cup flour
1 tsp salt
1 1/2 tsp cinnamon
1/2 tsp. nutmeg
7 tbsp. olive oil
2/3 cup agave nectar
1 cup pitted dates, soaked in hot water for a few minutes and chopped
1 cup carob chips
- Preheat oven to 350F.
- Toast the oats and pecans/walnuts on a baking pan in the preheated oven for 10 minutes.
- Food process the flour and half of the oats until they are thoroughly combined and finely ground. Add half the toasted nuts to the food precessor and grind to a fine meal. Add the rest of the oats and nuts, as well as the cinnamon and nutmeg, and pulse once or twice, leaving some whole oats and chunks of nut.
- Mix the wet ingredients together before adding to the dry. Fold in the dates. Pulse in the food processor until quite smooth.
- Pour mixture into a mixing bowl. Manually mix in the carob chips; do not worry if they may melt due to the wamth of the batter.
- Drop tablespoons of the batter onto a lightly greased cookie sheet. Bake for 15-18 minutes, or until browned around the edges.