Easy Vegan Cinnamon Pecan Cookies
Delightful gluten-free, dairy-free cookies infused with cinnamon and crunchy pecans, perfect for a healthier treat.
Ingredients
Dry Ingredients
- 1 1/3 cups gluten-free oat flour Forms the base of the cookie
- 1/4 teaspoon baking powder Helps cookies rise
- 1/2 teaspoon baking soda Acts as leavening agent
- ¾ teaspoon ground cinnamon Infuses a warm flavor
- 1/4 teaspoon salt Enhances sweetness
Wet Ingredients
- 1/4 cup solid coconut oil Provides rich texture
- 2 tablespoons solid coconut oil
- 2/3 cup coconut sugar Natural sweetener
- 1 1/3 modified flax eggs modified flax eggs Vegan binding agent
- 1 teaspoon pure vanilla extract Adds depth of flavor
Add-ins
- ½ cup chopped pecans For the dough
- 2 tablespoons chopped pecans For topping
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and line a cookie sheet with parchment paper.
- In a medium mixing bowl, whisk together the dry ingredients: gluten-free oat flour, baking powder, baking soda, cinnamon, and salt.
- In a larger mixing bowl, mix the solid coconut oil with the coconut sugar until it resembles clumpy wet sand.
- Add the modified flax egg and vanilla extract to the coconut oil and sugar mixture and whisk until just incorporated.
- Gradually mix the dry ingredients into the wet ingredients until a cohesive dough forms. Gently fold in the chopped pecans.
- If the dough is sticky, chill in the freezer for 15-25 minutes.
Baking
- Scoop balls of cookie dough onto the prepared baking sheet and press chopped pecans onto the tops.
- Bake for 10-14 minutes, aiming for about 12 minutes. Tap the baking sheet lightly to flatten cookies slightly.
- Remove from oven and let cool for about 10 minutes before transferring to a cooling rack.
Notes
Ensure your coconut oil is solid for proper dough consistency. Allow cookies to cool completely for best texture. Variations may include using other nuts or adding chocolate chips.