A Wholesome Treat: Homemade Oatmeal Cookies.

Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper and set it aside.

Fill your blender with 1+1/3 cups of rolled oats. Blend until the oats turn into a fine flour, which should take approximately 20 seconds to 1 minute. The flour should have a powdery texture without any large oat flecks. Note: If using a wide-base blender, you may need to add more oats for better blending.

In a large bowl, combine ground flaxseed and milk. Whisk the mixture well and let it rest for at least 5 minutes until thickened. This mixture will serve as a binder for the cookies.

To the bowl with the flaxseed mixture, add the oat flour, rolled oats, baking powder, cinnamon, nutmeg, salt, vanilla extract, melted coconut oil, and granulated sugar. Mix all the ingredients thoroughly until well combined.

Gently fold in the chopped pecan nuts into the cookie dough. You can also add dried cranberries or any other mix-ins at this stage for added flavor.

Using an ice cream scoop or 2 tablespoons, scoop out the dough and roll it into balls. Flatten each ball to create a cookie shape that's approximately 1½ cm thick. These cookies do not spread much during baking, so shaping them beforehand is essential.

Place the shaped cookies on the prepared baking sheet, leaving some space between each cookie. Bake in the center rack of the oven for 18-20 minutes or until lightly golden.