Vegan and Gluten-free Pecan Oat Cookies (2024)

Vegan andGluten-free Pecan Oat Cookies

Deliciously crunchy vegan and gluten-free pecan oat cookies perfect enjoyed with a cup of tea as an afternoon treat 😀

A few weeks ago it dawned on me thatI had’t baked cookies in ages. Howdidthat happen?? I used to bake cookies so regularly since they’re my favourite kind of treat (that and chocolate 😉 ). If you know me, you know I love cake, but I have to admit that I love cookies even more! Especially the crunchy kind.

To make up for the months of lack of cookies, I recently posted a chocolate hazelnut stuffed cookierecipeas well asa giant skillet chocolate chip cookie. Now, I’m sharing with you these vegan and gluten-free pecan oat cookies. I’m thinking I should take a short break from cookies for a while…nah, my inner cookie monster is back and I don’t think she’ll be leaving anytime soon. Not that’sever a bad thing 😀

Even though I do love a gooey soft cookie like my tahini chocolate cookies, given the choice I would always go for the crunchy, crispy kind. I just find them so much more satisfying. Can’t really tell you why.

I made these pecan oat cookies using healthier ingredients like oats and ground almonds. I have tried making cookies using dates and stevia in the past to make them even healthier, but you just don’t get that scrumptious crunchy texture unless you use white, brown or coconut sugar. At the end of the day cookies are meant to be a treat enjoyed occasionally, so a bit of sugar every now and then won’t hurt anyone.

Vegan & Gluten-free Pecan Oat Cookies

Makes: 9-10

Ingredients

110g (1 cup) gluten-free oat flour – gluten-free oats blended into a flour in the food processor.
100g (1 cup) ground almonds
1 tsp baking powder
1/2 tsp salt
65g (1/3 cup)brown sugar
2tbsp milk of choice
4 tbsp coconut oil/dairy-free spread, melted
50g (1/3 cup) pecans, roughly chopped + extra for decoration

Method

Preheat your oven to180C/160C fan/350F.
In a large bowl, mix together the oat flour, ground almonds, sugar, baking powder and salt.
Pour in the melted oil/spread and milk. Mix to combine.
Fold in the chopped pecans.
Use an ice cream scoop to shape into even cookies. Place onto a baking sheet covered with parchment paper and press down slightly.
Place a pecan in the centre of each cookie.
Bake for 15 minutes. Leave to cool completely.
Enjoy!

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10 Comments

1. 

   Aurora RodriguezOctober 18, 2018 at 4:46 am - Reply

   I like your food and I’m gluten free and try to be sugar-free to

   See Also

   Granny's Quick Lemon Curd

   • 

     NadiaOctober 18, 2018 at 3:39 pm - Reply

     Glad you like my recipes Aurora 🙂

2. 

   RozinaOctober 26, 2018 at 10:53 am - Reply

   Hi. The recipe looks really simple and good. However I cannot eat oats hence can I use buckwheat flakes and flour made from flakes.

3. 

   danNovember 21, 2018 at 10:12 pm - Reply

   Love the recipe! Can I use only oat flour?

4. 

   ChiaraJanuary 9, 2019 at 11:01 pm - Reply

   Love this, would coconut sugar work as brown sugar for this one? Thank you for your lovely recipies 🙂

   • 

     NadiaJanuary 14, 2019 at 1:35 pm - Reply

     Thank you Chiara 🙂 I haven’t tried this recipe with coconut sugar, but it should work!

5. 

   mahaMarch 17, 2019 at 3:47 am - Reply

   can i use walnut instade of almond ? thank you

   • 

     NadiaMarch 18, 2019 at 12:45 pm - Reply

     Yes walnuts will work as long as you finely grind them 🙂

6. 

   DanaApril 18, 2019 at 3:58 am - Reply

   Love this cookie… not concerned about it being vegan, so I substituted grass-fed butter for coconut oil…Mmmmm!!

7. 

   CTothJuly 15, 2020 at 3:40 pm - Reply

   A+++ These are excellent. I have made them several times and like another reviewer, I used kerigold butter instead of coconut oil. Sometimes I mix it up and toss in a few chocolate chips and dried unsweet coconut. One time I added a few sprinkles of cinnamon. This is an excellent healthier cookie using less sugar… and best of all, the almonds give them that crunch that I crave. Absolutely love the whole pecan sitting on top! Wonderful with a cup of tea.
   Thank you soo much for sharing this recipe.

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