Maple Pecan Oatmeal Cookies (Edit recipe)

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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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Original Recipe

PREP TIME

15 minutes

COOK TIME

10 minutes

INGREDIENTS

13

Serves: 16

Ingredients

4 tsp Soy Milk
2 tsp Flax Seed, Whole, ground
52 grams Plant-Based Butter, melted, 1/4 cup
60 grams Pecan Butter, 1/4 cup
72 grams Granulated White Sugar, 1/4 cup + 2 tbsp
.25 cup Pure Maple Syrup
1 tsp Vanilla Extract
90 grams Oat Flour, 3/4 cup
120 grams Oats, Rolled, 1.5 cups
.5 tsp Baking Soda
.5 tsp Baking Powder
.5 tsp Cinnamon, Ground
.5 cup Pecans

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

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.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	153
Fat:	9 g
Carbohydrates:	16 g
Protein:	3 g
Cholesterol:	0 g
Sodium:	66 mg
Fiber:	2 g
Sugars:	7 g
Sugar Alcohol:	0 g
Calculated per serving.