Vegan Pecan Cookies

focus on a vegan pecan cookie with a glass of milk and some stacked at the background.

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.

Course Dessert

Cuisine American

Keyword healthy pecan cookies, how to make vegan pecan cookies, vegan maple pecan cookies, vegan pecan cookies recipe

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 151kcal

Author Gunjan

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.

To store:

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.

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