I made these specifically to use with the pancakes,, as they will not make actual cookies, they are only crumbles. I didn't want to use oreos or buy any cookies, so I improvised!
2teaspoonsunsweetened cocoa powder
2teaspoonspure maple syrup
All I did was mix some coconut cream, a tiny bit of maple syrup, vanilla and a bit of arrowroot to thicken it up, just eyeballed it. Easy, quick and absolutely delicious!
Add the flaxseed, milk and apple cider vinegar to a small bowl and whisk well until frothy, about a minute. Set aside for about 5 minutes.
In a large bowl, combine the flour, baking powder, cornstarch and salt. Whisk until thoroughly mixed.
Add the pecan butter, syrup and vanilla to the milk mixture and whisk well. Make a well in the flour mixture and pour the liquids in and gently stir the batter until just combined. Do not over-mix. Gently fold in the cookie crumbles. Set aside for 10 minutes for the batter to thicken.
At this same time, heat a frying pan over medium-low heat. You need the pan to be well heated so the pancakes cook properly. After the 10 minutes, scoop 1/4 cup portions of the batter onto the pan (the batter will be thick) and cook for 3-4 minutes on the first side, until the edges have firmed up. Flip over and cook for a couple more minutes.
For the "Oreo" Cookie Crumbles
Add the ingredients to a food processor and pulse until fine crumbs form. This may take several minutes. Just keep pulsing, and the grape nuts will break down. Scrape the sides during the pulsing process, if necessary. That's it...cookie crumbles! They don't taste exactly like an oreo, but for this recipe, they worked perfectly.