Honey Pecan Chocolate Cookies
Honey Pecan Chocolate Chip Oatmeal Whole Wheat Cookies
(secretly kind of healthy, still super delicious)
In the words of Esteban, “so fucking bomb.”
Call me a diva, but I’m a stickler for *fresh* cookies. I don’t want any of that day-old BS. This means that I make cookie dough ahead of time and just bake a few of the cookies directly before I want to eat them. Cookies à la minute.
I also like to make small batches of dough because I am not trying to feed an army. Feel free to double the recipe if you are trying to feed an army, or just a potluck.
These particularly cookies are surprisingly delightful. You can’t even tell there’s whole wheat flour in them.
This recipe was adapted from Oatmeal and Fig Chocolate Chunk Cookies.
- 1 cup of whole wheat flour
- ½ teaspoon baking powder
- ½ teaspoon sea salt
- ½ cup oats (old fashioned or quick cook, doesn’t really matter)
- ½ cup unsalted butter, softened (or coconut oil)
- ½ cup brown sugar
- ¼ cup honey
- 1 teaspoon vanilla extract
- 1 large egg
- ½ cup chopped pecans (raw, unsalted)
- ½ teaspoon of cinnamon (optional)
- In a medium bowl, whisk together the flour, baking powder, sea salt, oats and cinnamon (optional).
- In another, slightly larger bowl, cream (stir rapidly for about a minute) the softened butter (or coconut oil) with the brown sugar and the honey. Next, add the egg and vanilla extract and mix until well combined.
- Slowly add the flour mixture into the egg/butter mixture until combined and no lumps remain. Gently stir in the chocolate chips and pecan pieces.
- Refrigerate dough for at least 30 minutes. When you’re ready to bake them, preheat the oven to 350 degrees (F).
- Using a large spoon, drop 1-2 inch balls of dough on the prepared baking sheet. Bake the cookies for 10-13 minutes or until browned. I think the whole wheat flour and brown sugar makes these cookies brown darker than your average dough. Don’t worry, they don’t taste burnt.
- Once fully cooked, remove from the oven and let cool on the baking sheet before gobbling them down with a nice, cold glass of milk. YUMCITY.
- Get creative! Customize your cookies to your taste or whatever you have in your pantry. Feel free to add dried fruit, flax, coconut flakes, allspice, etc.
- Adjust the recipe to your dietary needs. Make them “gluten free” with gluten free flour or almond flour.