Ingredients:

  • 1 cup Whole Wheat Pastry Flour
  • 1 cup Rolled Oats (old fashioned)
  • 1 teaspoon Baking Soda
  • 1 teaspoon Ground Cinnamon
  • 1/2 teaspoon Fine Sea Salt
  • 1/2 cup Coconut Oil (softened)
  • 1/2 cup Pure Maple Syrup (Grade A or B)
  • 1 Large Egg (room temperature)
  • 1 teaspoon Pure Vanilla Extract
  • 1/2 cup Low-Sugar Pre-made Granola
  • 1/3 cup Chopped Pecans or Walnuts
  • 1/2 cup Dark Chocolate Chips (70% cocoa minimum)

Instructions:

  1. Preheat oven to 175°C (350°F). Line two baking sheets with parchment paper or silicone mats.
  2. In a large bowl, whisk together the whole wheat pastry flour, rolled oats, baking soda, cinnamon, and sea salt. Set aside.
  3. In a separate medium bowl, beat the softened coconut oil and maple syrup together until smooth and well-combined (about 1 minute).
  4. Beat in the room temperature egg and vanilla extract until just incorporated, scraping down the sides of the bowl as needed.
  5. Pour the wet mixture into the dry ingredients. Mix on low speed (or by hand with a spatula) just until a cohesive dough forms. Do not overmix.
  6. Gently fold in the pre-made granola, chopped nuts, and dark chocolate chips using the rubber spatula.
  7. Using a standard 2-tablespoon cookie scoop, place uniform dough balls onto the prepared baking sheets.
  8. Place the trays of scooped dough into the refrigerator for a minimum of 30 minutes. This mandatory chill prevents the cookies from spreading too thin during baking.
  9. Bake one tray at a time for 12–14 minutes, or until the edges are golden brown and the centres still look slightly soft.
  10. Allow the cookies to cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely.