Maple Pecan Oatmeal Cookies
These pecan oatmeal cookies are addictively nutty, chewy, and buttery, made with real maple syrup and crunchy pecans. Vegan and gluten-free!
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Servings: 16 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
1) Follow my homemade walnut butter recipe but use pecans in place of walnuts. Or use walnut butter or almond butter.