These moist and crispy Vegan Pecan Cookies are flavor packed and made with healthy ingredients like oats, pecans and flaxmeal. Its oil free and refined sugar free and yet tastes so muck like a pie.
These pecan cookies are the best thing that happened to us recently. We have been looking for a variety of cookie recipe and I thought of freezer friendly cookies.
It makes our life so easy. I can just pull out few vegan cookies and warm them in the oven and my kids gorge on them with milk. Hence quick breakfast is done.
Usually, I come up pecan recipes every year and my pecan pie bar recipe are quite popular.
I find baking cookies are the easiest and the most fun baking experience for the kids as well. They totally enjoy seeing the end result after the hard work. However, they end up licking most of the batter in the process but we always capture memories in the process.
These are the best vegan pecan cookies because its healthy, indulgent and yet everything that you would want in a cookie.
I like the best part that it has the perfect crunch along with the chewy texture.
After practicing a few times, I decided to share these maple pecan cookies recipe with you.
Ingredients for these easy vegan pecan cookies
Oat flour
Rolled oats
Pecans
Baking powder
Salt
Soaked flaxmeal
Maple syrup
Vanilla extract
I am sure you would already be having these ingredients in your kitchen pantry. So, are you excited to get started with this recipe?
Ingredients notes:
Oat flour – I like to bake with oat flour because it brings a smooth texture to my desserts and makes them buttery also. It sweet in nature too, so helps me reduce the added sugar. Oats also has lots of health benefits including being high in fiber and a complex carbohydrate.
Rolled oats – I added a small portion of it to absorb the extra liquid and make these vegan pecan pie cookies crispier.
Pecans – it’s the hero of this recipe and makes these cookies super delicious and desirable. Make sure to sue the raw and unflavored and unroasted pecans for this dessert.
Flaxmeal – its high in omega 3 and also is a great egg substitute along with helping me make these healthy vegan pecan cookies a bit moist.
Maple syrup – it’s a healthier sweetener and is not refined sugar.
For detailed measurement of ingredients, please scroll down to the printable recipe card.
How to make Vegan Pecan Cookies
Firstly, I chopped pecans with a sharp knife as fine as possible and kept it aside. ( do not crush them in the food processor because we want it to be chunkier and not powdered).
Secondly, I combined oat flour, rolled oats, chopped pecans, baking powder and salt in a mixing bowl and mixed it nicely.
Next, I folded in the rest of the wet ingredients (soaked flaxmeal, maple syrup and vanilla).
Then, I whipped it into a dough like batter and scooped about 10 cookies on the prepared cookie sheet with the help of a cookie scoop.
Depending on the size of your scoop you may be able to get 12 cookies as well.
Thereafter, I flattened them slightly with the back of a spoon or a bowl.
Afterwards, I generously topped each of them with crushed pecans.
Later, I baked them in the middle rack of the oven for 20-25 minutes or until the edges started to brown.
Lastly, I turned off the oven and took them out and let them cool completely.
My daughters’ pair these with oat milk. They dip their cookies and take bites and tastes even more so like a pie.
I snack on these often and its my healthy dessert to satisfy sweet tooth after dinner on most nights.
Expert tips:
- While measuring oat flour scoop it from the container and let it be slightly heaped but not too much. Ty to even it out with the cup but do not cut out all the extra.
- The batter will be thick and very much like a dough so make sure to cut it from center with your spatula and press it upside down to make sure that the batter is properly whipped.
- While scooping the cookies on the sheet space them out at ¼ inch distance for them to spread. However, they do not spread too much just a little.
- When flattening them do not press them very hard. Simply shape it round and try to make dent in the middle while flattening at the edges for even baking. The thickness of each of them should be around ¼ – ½ inch.
You can store them at room temperature in a air tight container for about 2 weeks after completely cooling down.
Yes, let them cool down completely and then put them in a Ziploc bag and seal it. Freeze it for about 3 months. Re-bake in a preheated at 350 degree Fahrenheit oven for 3 minutes or in toast mode in a toaster oven for 2 minutes. Let them cool down again for them to be crispy.
These are oil free and butter free. I made them with oats and pecans and sweetened with maple syrup. Therefore, they are heathier comparatively and can be enjoyed frequently.
My other cookie recipes that you might like:
Easy Ginger Cookies
Eggnog Cookies
One Bowl Tahini Cookies
Pistachio Cookies
Vegan Oatmeal Chocolate Chip Cookies
Blueberry Oatmeal Cookies
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Vegan Pecan Cookies
Ingredients
- 1 cup oat flour
- 1/4 cup rolled oats
- 3/4 cups chopped raw pecans (see notes)
- 2 tsp baking powder
- 1/4 tsp salt
- 1 tbsp. flaxmeal (soaked in 3 tbsp. water)
- 1/2 cup maple syrup
- 1 tsp vanilla extract
- 1/4 cup roughly crushed pecan (for toppings)
Instructions
- Preheat oven at 350-degree Fahrenheit and prepare the cookie sheet the with a parchment paper and keep it aside.
- With a sharp knife chop ¾ cup pecans as finely as possible. Keep it aside.
- With the help of mortar and pestle, roughly crush ¼ cup pecans keeping them little chunky. It should not be powdered.
- In a mixing bowl combine oat flour, rolled oats, chopped pecans, baking powder and salt. Mix it well.
- In a same bowl pour in maple syrup, soaked flaxmeal and vanilla extract and whip it into a dough like batter.
- With the help of a cookie scoop place 10-12 cookies (depending on the size of your cookie scoop) on the prepared cookie sheet. Flatten them slightly with the back of the spoon or a small bowl while making a slight dent in the middle. Top each cookie generously with the crushed pecans.
- Place the cookie sheet in the middle rack of the oven and bake it for 20-25 minutes or until the edges starts to brown. Turn it off and take out the cookies and place the sheet on a flat surface to cool down a bit. Then, gently release the cookies from the bottom with a flat spatula and place them on the cooling rack to cool down completely. Enjoy them immediately or store them at room temperature or freeze them for later use.
Notes
- Measure ¾ cups pecan before chopping them.
- Also, measure ¼ cup pecans for toppings before crushing them.
- These cookies are crispy and crunchy with being mildly soft from the inside. Pair excellent with your choice of milk.
- Room temperature: Let them cool down completely and then store them in a container at room temperature for about 2 weeks.
- Freeze: Let them cool down completely and then freeze them in a Ziploc bag for about 3 months. Re-bake them for in a preheated oven for 3 minutes or warm it in toaster oven for 1-2 minutes.
Nutrition
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