I found these cookies online at Oh She Glows.  I’ve changed the recipe a little bit to my liking.  Please check out Angela’s site for other great recipes.

Pecan Oatmeal Cookies

1 & 3/4 Cups Pecans (Roast in Oven)
3/4 Cup  Pastry flour
2 Cups of McCann’s Irish Quick Steel Cut Oats (You will use 1 cup at a time at two different steps during the mixing process)
1/2 Cup Sucanat or brown sugar
1 Tsp Baking Soda
1/2 Tsp Cinnamon
1/2 Cup Pure Maple Syrup or Agave (I like to use 1/4 Cup of each)
2 Tbsp Almond Milk
3 1/2 Tbsp Coconut oil
2 Tsp Pure Vanilla Extract
2/3 Cup Raisins
Directions:
Preheat oven to 350F (Yields approximately 16 to 18 large cookies)

Put 1 & 3/4 cups of pecans on cookie sheet and place in the oven. Toast pecans  for approximately 10-12 minutes, until they lightly change color. Be careful not to burn them.  I like to check on them about every 5 minutes. When the pecans are lightly toasted remove them from the oven and cool them for a couple of minutes.

Dump the pecans into a food processor with an “S” blade and chop them in the food processor until they are just finely ground.  Be careful not to over process the pecans.

In a medium sized bowl, mix together the pastry flour, baking soda,1 cup of the steel cut oats, cinnamon, and Sucanat (or brown sugar). At this stage add the dry ingredients of flour, baking soda, oats, cinnamon and Sucanat or brown sugar to the food processor and pulse for about 20-30 seconds until mixed.

In a microwave safe small bowl add the coconut oil and microwave for 20 seconds to melt. Now add the maple syrup, almond milk, and vanilla and gently mix together.  Pour the mixture of coconut oil, maple syrup, almond milk and vanilla into food processor.

Run the food process until the mixture is thoroughly combined. You can tell because the mixture turns into a doughy, sticky paste.  Transfer the dough from the food processor and place the contents into a larger bowl.

Add the remaining 1 cup of steel cut oats to the mix.  You can use your hands or a utensil.  I found that a firm plastic spatchula type of scrapper works well. Fold in the 2/3 cup of raisins.  Mix well.

I like to use a measuring spoon.  Take about 2 tbsp of the cookie dough and roll it into a ball.   Then press the ball between your palms to shape the cookie.  Place the cookie on an un-greased cookie sheet. (If you want to make smaller cookies, you can make 1 Tbsp size cookies.)  Bake for 10 minutes at 350F. Remove the cookie tray from the oven and let the tray cool for 2 minutes before moving the cookies onto a cooling rack.  Let the cookies cool for 10-15 minutes before eating.