Maple Pecan Oatmeal Cookies (Vegan, Gluten-Free)
These pecan oatmeal cookies are addictively nutty, chewy, and buttery, made with real maple syrup and crunchy pecans. Vegan and gluten-free!
Why We Love These Maple Pecan Oatmeal Cookies
- 100% Plant-Based and Gluten-Free: No eggs, butter, milk, or wheat-based flour required! Instead we use allergy-friendly alternatives like ground flaxseed, vegan butter, pecan butter, dairy-free milk, and oat flour.
- Delicious Fall Flavors: Pecans and maple syrup add a cozy fall spin on classic oatmeal cookies.
- Easy to Make: No fancy techniques, just mix everything and let the dough chill for an hour, then bake! These cookies are perfect for kids and beginner bakers.
- Less Sugar and Butter: I find most cookie recipes to be way too sweet for my tastes, but these cookies are just right! I also like to cut half the (vegan) butter with nut butter (in this case pecan butter) – it adds more flavor and nutrients while making the cookies slightly thicker and chewier.
Key Ingredients
- Pecans ⟶ I like to toast mine first for extra nutty flavor. You can also use glazed/candied pecans!
- To make pecan butter, lightly toast the pecans first, then blend them in a food processor.
- Maple Syrup ⟶ Just a couple tablespoons add lovely maple flavor and make the cookies slightly more soft and chewy. Be sure to use real maple syrup, not pancake syrup.
- Oats ⟶ These cookies use oat flour and rolled oats. You can make oat flour by simply blending rolled oats into a fine flour consistency.
- Ground Flaxseed ⟶ This acts as an egg replacement to help bind the cookies. If you leave it out, the cookies will be a little more crumbly.
Tips for Success
Use melted butter ⟶ Melted butter makes for chewier cookies. Softened butter gets aerated when creaming with sugar and thus will result in a more cake-like texture.
Cool the melted butter before using ⟶ Let the butter sit at room temperature for a few minutes so it’s not hot when you add the flour and oats.
Chill dough ⟶ This allows the flour to hydrate and break down into sugars, resulting in a more flavorful cookie with better browning. The dough will also thicken and get less sticky, making them easier to roll.
Reshape cookies immediately after baking ⟶ These cookies spread a lot due to the extra moisture from the maple syrup. Immediately after you remove them from the oven, get a cup, lid, or cookie/biscuit cutter that’s a bit larger than the cookies. Place it over the hot cookie and move in a circular motion on the cookie sheet to round out the cookie’s edges.
Use maple glazed/candied pecans for extra flavor ⟶ Combine 1/2 cup of pecans and 1-2 tbsp of maple syrup in a skillet. Stir over medium low heat until the pecans are toasted and maple syrup has evaporated. You can also add a pinch of cinnamon and salt.
Maple Pecan Oatmeal Cookies FAQ
More Vegan Holiday Cookies
- My Favorite Oatmeal Raisin Cookies
- Chocolate Oatmeal Cookies
- Miso Lemon Senbei Cookies
- Classic Chocolate Chip Cookies
- Miso Olive Oil Chocolate Chip Cookies
- Cashew Butter Snickerdoodles
- Apple Pie Snickerdoodles
- Funfetti Cookies
If you try out this recipe, don’t forget to leave a comment/rating down below and tag me in your photos on instagram @ellielikes.cooking. I love seeing all of your tasty recreations!
Maple Pecan Oatmeal Cookies
Ingredients
- 4 tsp soy milk
- 2 tsp ground flaxseed
- 52 grams (¼ cup) vegan butter melted
- 60 grams (¼ cup)
pecan butter*1 - 72 grams (¼ cup + 2 tbsp) granulated sugar
- ¼ cup maple syrup
- 1 tsp vanilla extract
- 90 grams (¾ cup) oat flour
- 120 grams (1½ cups) rolled oats
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp cinnamon
- ½ cup pecans
Instructions
- Bring all ingredients to room temperature before mixing.
- Mix soy milk and ground flaxseed in a small bowl. Set aside for 5 minutes to gel.
- Combine melted butter and pecan butter in a large mixing bowl.
- Add sugar and maple syrup and beat/whisk until well combined.
- Whisk in flax mixture and vanilla extract until well combined.
- Add oat flour, rolled oats, baking soda, baking powder, and cinnamon. Mix until a thick dough forms and no dry flour is left (the dough will be sticky), then stir in pecans.
- Cover and chill in the fridge for at least 1 hour (up to 24 hours).
- Preheat the oven to 350°F and take the cookie dough out of the fridge.
- Scoop about 2 tbsp of dough and roll into balls. Place 2-inches apart on a lined baking sheet.
- Bake 10-11 minutes. Tip: The edges should be just set but the center still soft when you remove them from the oven. They will look underdone but they continue cooking on the pan.
- For perfectly round cookies: Immediately after removing from the oven, take a cookie cutter, mason jar lid, or cup that's slightly larger than the cookies. Place it over the hot cookie and move in a circular motion on the cookie sheet to round out the cookie's edges.
- Cool on the baking sheet for 3 minutes, then transfer cookies to a wire rack to finish cooling.
Notes
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