Vegan Chewy Pecan Nut Cookies

Looking for the perfect vegan sweet treat to indulge in without regrets? Well, I think I’ve got you covered. This recipe is super simple and foolproof, the cookies come out of the oven with this perfect fluffy texture. Mmmmmmmh! I always do big batches whenever I cook, not because I’m afraid of starving but because I can enjoy leftovers for a longer period of time! I’m definitely not a morning person and really enjoyed having these cookies on hand for breakfast for an entire work week. Breakfast prep definitely works well for me!

As you might have noticed from previous recipes, I like mixing two different sorts of flour whenever I’m baking a cake or a sweet treat and when it comes to cookie dough, my favorite combo consists of white all-purpose flour combined with rolled-oats. The latter will give your cookies a nice and fluffy consistency. As for “real butter” replacement, I went for almond butter instead of the usual vegetable oil. I must say it worked pretty well! The whole batch had a delicious nutty after taste! Couldn’t taste better with my homemade morning London Fog!

Total Time : preparation 20 minutes, bake time : 30-35 minutes

Servings: 10 to 15 cookies

 

vegan cookies with pecan nuts, rolled oats and vanilla

 

vegan cookies with pecan nuts, rolled oats and vanilla

 

vegan cookies with pecan nuts, rolled oats and vanilla

 

Ingredients:

– 1,5 cup (165g) white all-purpose flour

– 1 cup (100g) rolled oats

– 1 tsp. baking powder

– a pinch of salt

– 1 cup (220g) brown sugar

– 1/2 cup (100g) coconut oil

– 1/2 cup (125g) almond butter (slightly melt)

– 1/2 cup (125g) apple sauce

– 1/2 cup (120ml) almond milk

– ½ tsp. vanilla extract

– 1/2 cup (65g) pecan nuts

 

Directions:

Preheat your oven to 350°F (180°C).

Pour the dry ingredients into a large mixing bowl: the white all-purpose flour, rolled oats, baking powder, salt and brown sugar.

Stir in in the following order: the coconut oil, almond butter, apple sauce, almond milk and vanilla extract. Mix well with a wooden spoon until obtaining a smooth texture.

Line a baking sheet with parchment paper.

Scoop out 1 tbsp. amount of cookie dough and dispose it on the sheet. Repeat the process, spacing each of them out as they will expand a bit.

Decorate each cookie dough mound with a pecan nut.

Bake in the oven for 30 to 35 minutes.

Eat them all now before they’re gone, I won’t tell! They’re healthy treats after all…

 

vegan cookies with pecan nuts, rolled oats and vanilla

 

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