23 May, 2015
Pecan & oats cookies
Whenever there is leftover nuts from a recipe, I always make nut butter . Nuts could go bad unless toasted or vacuum sealed. Nuts lose their colour, smell and flavour when stored for extended periods. So I always use them up.
Homemade nut butter tastes way better than commercial products. Most importantly we know what goes in to it and we can always control the amount of sugar that goes in. I don’t use any sugar at all, which makes them healthy and gult-free snacks.
This cookie is made with toasted pecan butter. No flour is used so it is gluten free by default, just make sure you buy gluten free oats (oats are contaminated with gluten and may contain traces if not stated specifically).
It’s a moist, chunky and flavourful cookie. My favourite so far.
- 1 cup pecan butter
- 1 cup rolled oats
- 1/2 teaspoon baking soda
- 1/2 cup dark brown sugar
- 1 egg at room temperature
- 1/2 teaspoon vanilla
- 1/2 cup dark chocolate chips
- 1/2 cup desiccated coconut (shredded)
- Preheat oven to 170 °C.
- Line a baking tray or a cookie sheet and set aside.
- In a large bowl, mix together pecan butter, sugar until incorporated.
- Add the egg and mix until clear. Add vanilla essence and mix.
- Mix in the oats, coconut and baking soda. The batter should be sticky and doughy.
- If batter is too tight add a little milk.
- Fold in the chocolate chips and mix by hand until evenly distributed.
- Place small dough balls on the prepared baking tray, about 3 inches apart.
- Flatten the dough tops slightly using fingers.
- Bake for about 12-15 minutes or cookies are dry to the touch and golden in colour.
- Let cool down on a wire rack.
- Take cookies out while they are still soft as they continue to cook while cooling down. If the texture of the rolled oats is too coarse for your liking, substitute with quick oats.