Today Autumn and I had a plan to use some of our newly picked strawberries to make a scrumptious strawberry and coconut cream freezer pie on a healthy pecan, oat and coconut crust. But to our disappointment, when we went to open our chilled can of coconut milk, it was not chilled enough and the cream hadn’t separated yet. Needless to say, our strawberry and coconut cream freezer pie plan was over for the day.

Since I had already went ahead and ground the pecans and oats and made the crust, I figured I could expand on this healthy pecan/oat/coconut mixture and create a super-healthy power cookie!

I added some hemp seeds, flour, baking powder, baking soda and sea salt and soon had the perfect power cookie!

We topped them with pecans and popped them into the oven and in 10 minutes we had the most delicious cookies.

Once again proof that there are no mistakes in life and everything can turn out for good, if you remain optimistic! 🙂

Maple Pecan Power Cookies

Crispy, maple-sweetened pecan and oat cookies with a great coconut flavor! The hemp seeds add even more nutrition and power.

Makes 18 cookies

Ingredients

• 1 1/2 cups whole pecans (plus 18 reserved whole pecans for placing on top of the cookies)
• 1 1/2 cups large flake oats
• 3/4 cup unsweetened medium shredded coconut
• 1/3 cup shelled hemp seed
• 1/2 cup whole wheat flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon fine sea salt
• 1/2 cup pure maple syrup
• 1/2 cup sunflower oil

Directions

1. Preheat the oven to 350°F and line two baking sheets with parchment paper. (I was out)
2. Place the 1 1/2 cups pecans and oats together in a food processor and process for 15 seconds, until ground.
3. Transfer the ground pecans and oats to a medium mixing bowl.
4. Add the shredded coconut, hemp seed, flour, baking powder, baking soda and sea salt and mix until combined.
5. Add the maple syrup and sunflower oil and mix to form a cookie dough.
6. Roll the dough into tablespoon-size balls and place onto the cookie sheet, about an inch apart, pressing them down slightly. Repeat to make 18 cookies in all.
7. Place a whole pecan in the center of the top of each cookie.
8. Bake for 10-12 minutes, until firm and not too browned.

I am still going to attempt a strawberry and coconut cream recipe soon, but for now I am content with these cookies. This cookie is now one of my favorite cookie recipes and reminds me of the oatmeal coconut Dad’s cookies made by Christie that I use to love when I was a girl.