> 1 1/2 cups pecans
> 1 1/2 cups old-fashioned oats
> 1/4 tsp baking powder
> 1/2 ground cinnamon
> 1/2 tsp salt
> 1/2 cup coconut oil
> 3/4 cup coconut sugar
> 1 large egg
> 2 tsp vanilla extract
> 2 tbsp sesame seeds
Preheat the oven to 350°F. On a baking sheet, toast the pecans 5 min., until deep golden brown, stirring once halfway through. Remove from oven and let cool.
In a food processor, pulse the oats and pecans until very finely ground. Pulse in the baking powder, cinnamon, and salt until combined. Transfer to a large bowl.
To the same food processor, add the coconut oil and sugar. Pulse until combined. Add the egg and vanilla. Pulse until blended. Transfer to bowl with oat mixture and add the sesame seeds. Stir until well combined.
With a mini cookie scoop or by rounded tablespoon, drop dough onto 2 parchment-paper-lined cookie sheets, spacing 2 inches apart. Gently flatten rounds to 1/4-inch thickness.. Bake 15 min., until bottoms are deep golden brown, switching pans on racks halfway through. Cool completely on wire rack.