Cinnamon Pecan Cookies
Delightful vegan cookies that are perfectly crispy on the outside and chewy within, featuring the warm flavors of cinnamon and crunchy pecans.
Ingredients
Dry Ingredients
- 1 1/3 cups gluten-free oat flour Provides a wholesome base with a nutty flavor.
- 1/4 teaspoon baking powder A hint of leavening for a slight lift.
- 1/2 teaspoon baking soda Adds moisture and enhances browning.
- 3/4 teaspoon ground cinnamon The star flavor of these cookies.
- 1/4 teaspoon salt Balances sweetness and enhances flavors.
Wet Ingredients
- 1/4 cup + 2 tablespoons solid coconut oil Provides richness while keeping the cookies vegan.
- 2/3 cup coconut sugar Natural sweetener with caramel notes.
- 1 1/3 modified flax eggs ground flaxseed mixed with water A binding agent for the cookies.
- 1 teaspoon pure vanilla extract Enhances flavor.
Add-ins
- 1/2 cup + 2 tablespoons pecans (chopped) Provides texture and crunch.
- 2 tablespoons pecans (chopped) For decoration on top of the cookies.
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and line a cookie sheet with parchment paper.
- In a medium bowl, whisk together the gluten-free oat flour, baking powder, baking soda, cinnamon, and salt.
- In a large bowl, combine the solid coconut oil and coconut sugar. Blend until it resembles clumpy wet sand.
- Mix in the modified flax egg and vanilla extract until just incorporated.
- Gradually add the dry ingredients to the wet mixture until a cohesive dough forms.
- If the dough resembles thick cake batter, chill it in the freezer for 15-25 minutes.
Baking
- Scoop dough balls onto the prepared baking sheet using a 2-tablespoon cookie scoop, optionally pressing additional chopped pecans into the tops.
- Bake for 10-14 minutes, checking around the 12-minute mark. They're done when the edges are set.
- Cool cookies on the sheet for about 10 minutes before transferring to a cooling rack.
Notes
Ensure your coconut oil is solid for optimal dough consistency. Avoid over-mixing to maintain a chewy texture. These cookies can be paired with almond milk or herbal tea.