Choco Oat Pecan Cookies

• flax egg (1/4 cup flax 1/4 cup water)
• 1 1⁄2 cup oat flour
• 1⁄4 teaspoon baking soda
• 1⁄4 teaspoon baking powder
• 3⁄4 teaspoons cinnamon (optional)
• 1⁄3 cup vegan butter (hard out the fridge) or cold coconut oil
• 1⁄3 cup coconut sugar
• 1 teaspoon vanilla extract
• 1⁄4 cup finely chopped chocolate chunks (I use lakanto monkfruit chocolate)

1. Preheat oven to 375F and line a baking tray with parchment paper.

2. In a small bowl combine the flax egg ingredients and mix, leave to the side.

3. In a mixing bowl, add the oat flour, baking soda, baking powder, and cinnamon and whisk together.

4. In another bowl, add the butter, sugar, and vanille. Use a fork or your fingers to work the butter into the sugar so it resembles wet sand. Add the flax egg and mix together. Then add the wet ingredients to the dry ingredients and combine into dough. The dough should be solid, not sticky or wet, if it is then put it in the freezer for about 10 minutes.

5. Use a cookie scooper (whichever size you prefer I like 2 bite cookies) and drop balls of the cookie dough onto the baking sheet.

6. Bake for 10-12 minutes, then remove from oven and let cool for about 10 to 15 minutes.

7. Sprinkle some joy, Say a prayer of gratitude for everything that you have experienced today, and eat with immense intense appreciation for life. 💛