Description
These Bakery-Style Pecan Pie Oatmeal Cookies offer a cozy, comforting treat featuring soft and chewy texture with crunchy toasted pecans and warm spices. Made with wholesome rolled oats, natural sweeteners, and plant-based butter, they capture the rich flavors of classic pecan pie in a naturally delicious, plant-based cookie. Perfect for snacks, desserts, or gifting, these easy-to-make cookies bring joy to any occasion.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups rolled oats
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon (natural)
- 1/4 teaspoon ground nutmeg (natural)
- 1 teaspoon natural gelling agent
Wet Ingredients
- 1/2 cup plant-based butter
- 1/2 cup brown sugar (natural)
- 1/4 cup maple syrup (natural)
- 1 tablespoon apple cider vinegar
- 1 tablespoon flaxseed meal
- 1 teaspoon vegetarian Worcestershire sauce (natural)
- 1 teaspoon vanilla extract (natural)
Other Ingredients
- 3/4 cup chopped toasted pecans
Instructions
- Prepare the Pecans and Dry Ingredients: Roughly chop toasted pecans for a crunchy texture. In a mixing bowl, whisk together the rolled oats, all-purpose flour, baking soda, cinnamon, nutmeg, and natural gelling agent to create the dry base mixture.
- Mix the Wet Ingredients: In a separate large bowl, beat the plant-based butter with brown sugar (natural) and maple syrup (natural) until creamy. Add apple cider vinegar, flaxseed meal, vegetarian Worcestershire sauce (natural), and vanilla extract (natural), mixing thoroughly to combine all flavors well.
- Combine and Fold: Gradually add dry ingredients into the wet mixture, stirring gently until just combined. Fold in the chopped toasted pecans carefully, ensuring even distribution without overmixing the dough.
- Shape and Bake the Cookies: Preheat oven to 350°F (175°C). Scoop tablespoon-sized portions onto a parchment-lined baking sheet, spacing about two inches apart. Bake for 10 to 12 minutes until edges are golden brown but centers remain soft.
- Cool and Enjoy: Allow cookies to cool on the baking sheet for five minutes before transferring to a wire rack to cool completely, achieving the ideal soft and chewy bakery-style texture.
Notes
- Use fresh pecans toasted lightly to maximize nutty flavor and crunch.
- Do not overmix the dough to maintain tender cookies.
- Use plant-based butter at room temperature for better creaming with sugars.
- Adjust sweetness by adding more maple syrup (natural) if desired.
- Remove cookies just before fully set to preserve chewiness after cooling.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 1.2g
- Unsaturated Fat: 5.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: pecan pie oatmeal cookies, plant-based cookies, chewy oatmeal cookies, pecan cookies, vegan cookies, gluten-free option
