Chai-spiced Oatmeal Cookies (flourless!)

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½ cup Chai-Spiced Nut Butter ((or store-bought))

¼ cup maple syrup

¼ tsp baking soda

⅛ tsp sea salt

¾ cup rolled oats ((ensure gluten-free as needed))

1 Tbsp chia seeds

½ cup coarsely chopped raw pecans

Preheat the oven to 350 degrees F (176 C) and line a baking sheet with parchment paper. Set aside.
In a medium mixing bowl, combine the chai-spiced nut butter, maple syrup, baking soda, and salt and stir or whisk until smooth and thoroughly combined.
Add the rolled oats, chia seeds, and chopped pecans and stir well to evenly distribute ingredients.
Scoop out ~1 ½ Tbsp portions of dough using a cookie scoop (we like this one) or two spoons, place on the baking sheet, and press lightly to make a thick, flat cookie about 2 ½ inches in diameter (they will not spread much, so it’s okay if they are close together). It’s normal for them to stick to your hands a bit when pressing — you can lightly oil your hands if needed!
Bake the cookies for 12-15 minutes, until the edges begin to turn golden brown. Let cool slightly before enjoying.
Let cool completely before storing in an airtight container at room temperature for up to 3-4 days or in the freezer for up to 1 month.