OATMEAL PECAN COOKIES
I adapted these from a King Arthur recipe. We enjoyed these healthy wheat free cookies. If you double the recipe and use 2 cookie sheets reverse them halfway through baking (top to bottom, bottom to top). Watch for over baking.
Provided by Engrossed
Categories Drop Cookies
Time 24m
Yield 18-20 cookies, 18 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F; lightly grease a baking sheet.
- If using old fashioned oats pulse them in a food processor a few times.
- Combine the oats, nuts, cinnamon, baking powder, salt and orange zest (if using) in a food processor, blender or a medium bowl (if using an immersion blender). Pulse until the nuts are finely chopped and evenly distributed. **You should end up with a fine meal. This is taking the place of flour**.
- Beat the butter and sugars in a large bowl until smooth.
- Add the egg, scraping the bowl and beating until smooth.
- Stir in the vinegar and vanilla, then the oat mixture.
- Drop the dough by 1/2 tablespoonfuls onto prepared baking sheet. (They don't spread much).
- Bake cookies for 10-14 minutes until the edges are barely browned.
- Remove them from the oven and let them cool on baking sheet for about 5 minutes.
- Transfer to rack or paper bag to cool completely.
- **Mine turned out as small round puffy soft and slightly chewy cookies**.
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Shelie Johnson
[email protected]These cookies are a staple in my house. I make them all the time.
Sumitra Shrestha
[email protected]I can't wait to try this recipe! It looks so easy and delicious.
William Hall
[email protected]These cookies are a great way to satisfy your sweet tooth without feeling guilty.
Jiya Chy
[email protected]I made these cookies with my grandma. It was a lot of fun and the cookies turned out delicious!
my ley my ley
[email protected]These cookies are the perfect grab-and-go breakfast or snack. They're also great for packing in lunches.
christine wendy nyongo
[email protected]I love that this recipe uses simple, everyday ingredients. I always have these things on hand.
Olaonipekunolamide Kabir
[email protected]These cookies are so easy to make, even my kids can help. They're a great way to get the whole family involved in the kitchen.
Jawid Butler
[email protected]I didn't have any brown sugar, so I used white sugar instead. The cookies were still delicious.
Atlantis LCB
[email protected]I'm allergic to pecans, so I substituted walnuts in this recipe. The cookies still turned out great!
Tom Roberts
[email protected]This recipe is a great way to use up leftover oatmeal. The cookies are also a good source of fiber and protein.
Keith Steeno
[email protected]I made these cookies for a party and they were a huge success. Everyone loved them!
isaac entsey
[email protected]These cookies were a hit with my family. They loved the chewy texture and the sweet flavor.
Derrick Marvin
[email protected]I'm not usually a fan of oatmeal cookies, but these were really good! The pecans added a nice crunch and the brown sugar gave them a great flavor.
Huda Abduselam
[email protected]This recipe is a keeper! The cookies were so easy to make and they tasted delicious. I will definitely be making them again.
Thando Enhle
[email protected]These cookies turned out amazing! They were soft and chewy on the inside, and crispy on the outside. The oatmeal and pecans gave them a great flavor and texture.