Step 1

Preheat the oven to 350 degrees F (176 C) and line a baking sheet with parchment paper. Set aside.

Step 2

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.

Step 3

Add the rolled oats, chia seeds, and chopped pecans and stir well to evenly distribute ingredients.

Step 4

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!

Step 5

Bake the cookies for 12-15 minutes, until the edges begin to turn golden brown. Let cool slightly before enjoying.

Step 6

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.