These are wholesome, delicious, and gluten-free! Ingredients 1 + 3/4 cups pecan halves 2 cups gluten-free rolled oats, divided 3/4 cup gluten-free all-purpose flour (I used Pamela’s brand, see note) 1/2 cup Sucanat or unpacked 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, melted 2 tablespoons almond milk 2 teaspoons pure vanilla extract heaping 1/3 cup pitted dates, diced 1/4 cup mini dark chocolate chips (I use Enjoy Life brand) Instructions Preheat oven to 325F and line a large baking sheet with parchment paper. Toast pecans for 9-11 minutes, until golden and fragrant. After toasting, remove from oven and cool for a few minutes. Increase oven temp to 350F. Add pecans into food processor along with 1 cup of oats and process until coarsely chopped (see photo in blog post). 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, Sucanat, 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 thoroughly combined. The dough will be quite sticky. In a small bowl, coat the chopped dates in 1/2-1 teaspoon of flour and toss until coated. This prevents the dates from sticking together. Fold the dates and chocolate chips into the dough. Take about 2 tablespoons of dough, roll it into a ball, and then press down on it with your hand to flatten it on the baking sheet. You can lightly wet your hands if necessary to prevent the dough from sticking. Space cookies a couple inches apart. Repeat until you have about 16 cookies. Bake for 12-13 minutes at 350F until the cookies are golden brown on the bottom. Remove from oven and let sit on baking sheet for 3-4 mins. and then place cookies onto a cooling rack for 15 minutes more. Notes 1) Instead of gluten-free all-purpose flour, you can probably swap it for regular all-purpose flour. 2) As for the gluten-free flour blend, I recommend using one that is rice based (such as Pamela's brand) and avoid using one that is garbanzo bean based (such as Bob's Red Mill) to avoid any bean-y flavour.