These vegan and gluten-free thin and chewy pecan cookies are nutty, buttery, bendable, warm, and chewy. Oh yes, and they have crisp edges to book. Basically, they’re a pecan force to be reckoned with.
To make them, you’ll whip up a simple homemade pecan butter. Then, you’ll cream the pecan butter with coconut sugar, brown rice syrup (to up the chewiness factor), and vanilla. Once the mixture is creamed together, you’ll add in oat flour, baking soda, baking powder, and a pinch of sea salt. Once the dry ingredients are added, you’ll pour a bit of almond milk over top and mix until just incorporated. Then, stir or mix in some chopped, toasted pecans before popping the entire bowl in the freezer to chill for 30 minutes.
Once the dough has chilled, you’ll scoop out 2-tablespoon mounds and drop them onto two lined baking sheets. This is a runny, sticky dough and not one that you want to handle, so don’t worry about creating perfectly formed balls of dough; just drop the dough on the pan and don’t fret if it spreads out a bit. These cookies are about taste, not looks.
Then, bake the cookies for a quick 10 to 14 minutes or until they’ve spread out, taken on a golden-brown hue, and have crisp edges. Let the cookies cool completely before enjoying or moving. Then, enjoy with a glass of cold almond milk.
These are not the tidiest looking cookies; however, their flavor is seriously special. The buttery pecan flavor pops through the caramel notes of the coconut sugar, and the crisp and chewy texture combination is addictive in all the right ways. The perfect cool-weather cookie to welcome crisp fall weather.
Thin & Chewy Pecan Cookies (Vegan, Gluten-Free)
- 1 1/4 cup raw pecans
- 1 cup coconut sugar
- 1/4 cup brown rice syrup
- 2 teaspoons vanilla extract
- 1 1/2 cups oat flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/8 tsp sea salt
- 1/4 cup unsweetened plant milk
- Preheat oven to 350F. Line 1 small baking sheet and 2 large baking sheets with parchment paper.
- Spread the pecans out over the small baking sheet and bake for 8 to 10 minutes or until wafting a rich toasted scent. Let cool slightly. Then, add 3/4 cup of the toasted pecans to a food processor. Process for 4 to 5 minutes or until smooth and glossy, stopping to scrape down sides as needed. Meanwhile, chop the remaining 1/2 cup pecans and reserve.
- In a medium mixing bowl, beat together the pecan butter, coconut sugar, brown rice syrup, and vanilla extract for 1 minute using a hand or stand mixer.
- In a small mixing bowl, whisk together the oat flour, baking soda, baking powder, and sea salt. With the mixer off, add the dry ingredients to the creamed pecan butter mixture. Then pour the almond milk over the flour mixture and turn the mixer on low. Increase speed to medium-low and beat for 30 seconds or until just incorporated. Stir in the chopped pecans. Place the entire mixing bowl in the freezer and chill the dough for 30 minutes or until it reaches a scoopable consistency.
- Use a cookie scoop or two tablespoons to scoop out approximately 2 tablespoons of dough. Drop on baking sheets, leaving at least 2 inches in between each mound of dough. You should have about 15 cookies, and no more than 8 cookies per baking sheet. It's okay if the dough starts to spread out before baking. Bake for 10 to 14 minutes or until just turning golden-brown, rotating pans at the 5-minute mark. They will spread out thin, and this is what you want.
- Cool completely on the pan before moving or enjoying.
- To store: place single layers of cookies between sheets of parchment paper.