I’m a sucker for cookies loaded with crunchy nuts. Really any kind of nut, but pecans and walnuts are my two faves. My grandma would make these walnut cookies that I looked forward to every time we would visit her. Always fresh out of the oven. I would choose one of those over chocolate chip any day!
If you ask my kids and my husband, they could do without the pecans or walnuts in their cookies. They don’t mind nuts on their own, but when I put them in banana bread, they think I’m crazy. To me, it’s like they were created to add texture and amazing flavor to baked goods. They get toasted and full of flavor. So yum.
Maple, pecans and oats come together to form a magical cookie in this recipe! Refined sugar free, these cookies are sweetened with both pure maple syrup and coconut sugar. Two of my favorite sweeteners. If you like pecans in your cookies like I do, you are going to love these gluten free vegan maple pecan oatmeal cookies. They’re nutty-licious!
- 1 3/4 cups Bob's Red Mill certified gluten free rolled oats
- 1 1/2 cups Sarah's gluten free flour blend
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 cup coconut sugar or maple sugar
- 1/2 cup refined coconut oil, softened*
- 1/3 cup pure maple syrup, room temperature
- 1/4 cup So Delicious unsweetened coconut milk or almond milk, room temperature
- 1 teaspoon pure vanilla extract
- 1 1/2 cups roughly chopped pecans
- Preheat oven to 350 degrees. Line baking sheets with parchment paper.
- In medium bowl, sift together oats, flour blend, baking powder, baking soda and salt. Set aside.
- In large mixing bowl, cream together coconut sugar and coconut oil.
- Mix in maple syrup, coconut milk and vanilla. Add flour mixture and pecans. Stir until just combined.
- Place 3-tablespoon size scoops {or use large cookie scoop} of cookie dough onto prepared baking sheet.
- Bake cookies 10-12 minutes. Cookies with be golden brown and soft to the touch. Place on cooling rack to cool completely.
I LOVE the pecans in the cookies. My hubby would side with your kids… he thinks adding nuts to cookies “ruins them.” HAHA more for me!
Do you think almond or coconut flour would work as a replacement for “Sarah’s Flour”?
You cannot use straight almond flour or coconut flour in most of my recipes, at it will yield different results. Especially coconut flour, it needs much for liquid.
Sarah, thank you for sharing this delicious recipe. I made a batch of these oatmeal cookies last night – with modification – and everyone loved them.
Modifications: replaced pecans with 1/2 cup of raisins; substituted maple syrup with brown rice syrup. (I’m allergic to pecans & maple syrup.) I have to say that the coconut oil in this recipe gives the cookies a delicious nutty flavor without the nuts.
Rosie 🙂
Yay! Those sound like very tasty substitutions. So glad they worked well for you!
Oh my gosh I LOVE these cookies! And they’re so easy to shape. I’m going to be making them in heart shapes for Valentine’s Day ????
great idea!