2 Tbsp. Butter (room temperature)
2 Tbsp. Extra Virgin Coconut Oil
4 Tbsp. Organic Peanut Butter
4 Tbsp. Honey
1/4 C. Organic Brown Sugar (OR 1/4 Coconut sugar plus 1 Tbsp. Blackstrap Molasses)
1/2 C. Coconut Sugar
1 Egg
1 tsp. Vanilla
3/4 C. Oats (lightly ground)
1/2 C. Whole White Wheat Flour (Or Whole Wheat Pastry Flour)
1/8 C. Flaxseed Meal
3 Tbsp. Organic Cocoa Powder
1/4 tsp. salt
1/2 tsp. baking soda
3/4 tsp. baking powder
1/3 C. lightly ground or chopped Pecans
Preheat oven to 350.
Line a flat baking sheet with parchment paper.
In mixer, beat buttter, coconut oil, peanut butter, honey and sugars until well combined. Add egg and beat until fluffy. In a separate bowl combine all dry ingredients and whisk together. Add dry ingredients to butter mixture and mix on low to combine. Mix on medium for just a few seconds. Add ground pecans and mix about 20 seconds.
Drop heaping Tbsp. about 2 inches apart on parchment paper. Bake 10-12 minutes. Makes about 25 cookies.