Oatmeal Raisin Pecan Cookies (Oil-Free!)

Healthy oatmeal raisin pecan cookies that are packed with protein, fiber, and healthy fats. Vegan, gluten-free, oil-free, and naturally sweetened. 

Does anyone else get Memorial Day and Labor Day mixed up when referencing the holidays, like two bookends, that hug summer from either side?

Well, I do.

But Labor Day is fast approaching, which, to me, symbolizes the unofficial end of summer.

Overnight the pools close, the stores start showing sweaters, and everyone starts craving pumpkin.

This year, it’s also going to be moving weekend for F&V HQ.

I’m starting to think about “back to school” recipes and themes for my eats to share with you and to fuel the next chapter in my life.

And we all know that moving requires LOTS of fuel (read: cookies).

These Oatmeal Raisin Pecan Cookies (Oil-Free!) are perfect to whip up for an easy back-to-school snack no matter what you’re going “back to”.

Do you love or hate oatmeal raisin?

I know Oatmeal Raisin Cookies can be a bit polarizing– but they’re my favorite, so hear me out.

I think it’s something about the fact that they’re delicious but don’t feel overtly dessert-y or decadent.

They’re the first cookie I ask for at a cookie shop, and the last cookie I’ll give away at a cookie exchange.

These Oatmeal Raisin Pecan Cookies (Oil-Free!) aren’t your average store-bought oatmeal raisin cookies, anyway.

Typically, oatmeal raisin cookies are accented by walnuts, but I went with pecans in this blend for an entirely different flavor profile!

They’re hearty, lightly sweet, and packed with oat-y texture, crushed pecan crunch, and plump juicy raisins.

You know you’re winning when the cookie yield tally number is more than ingredients listed.

These cookies require TEN ingredients to get TWELVE delicious cookies.

Here’s what you need before you start baking:

• ground flaxseed
• gluten-free oat flour
• old-fashioned rolled oats
• almond flour
• baking powder
• cinnamon
• Purely Pecans Nuttin’ But Pecans Pecan Butter*
• maple syrup
• chopped pecans
• raisins

Good to go?

These cookies hit all of the F&V dessert criteria checklist.

Vegan, gluten-free, oil-free, refined sugar-free, check, check, MATE.

Hearty gluten-free old-fashioned rolled oats, oat flour, and almond flour create the easy gluten-free base.

Pure maple syrup lightly sweetens the cookies without any refined sugars.

[Note: Liquid sweetener is necessary here to add moisture to the batter!]

The cookies are oil-free with the use of Purely Pecans Nuttin’ But Pecans Pecan Butter, which, as the name suggests, is nothing but pecans!

This creamy nut butter is Paleo Certified, Paleo Vegan Certified, Gluten Free Certified, and Kosher and you can now find it at Whole Foods Market.

Throwing it in the batter adds moisture, whole foods fats, and nutty flavor to these cookies.

After you mix all of the MVPs up, the dough should be thick and sticky.

If the contents are well combined and still crumbly, add another Tablespoon or two of pecan butter to soften things up.

I rolled my cookies into giant 1/4 cup balls then flattened them with my hands to make a dozen perfect cookies.

You can also use a Tablespoon cookie scoop to make smaller cookies.

The bake time is dependent on the size of your cookies, so watch closely after the 15 minutes mark!

I found mine were golden brown on the bottom and sides after about 18 minutes.

Cookies will feel underdone when first removed from the oven, so let them sit for 5 minutes before you decide to throw them back in!

Let’s Talk Substitutions…

If you don’t have pecan butter on hand, try subbing any nut or seed butter in its place.

Because the recipe is oil-free, you want a really runny nut butter with lots of naturally occurring oils.

Freshly stirred is best– no dried out bottom of the nut butter jars, here, please!

You can also swap out the chopped pecans for another nut, like almonds or walnuts, instead.

If you absolutely hate raisins, try replacing them with dried cranberries, cherries, or chocolate.

As these are *oatmeal* cookies, I don’t recommend any grain-free substitutes here, but there are other excellent grain-free cookies on this website!

These Oatmeal Raisin Pecan Cookies (Oil-Free!) are perfect to have on hand for a healthy hearty cookie.

They can easily be a sweet dessert, satiating snack, or nutritious breakfast.

I usually refrigerate my cookies after baking for a week, then transfer any remaining to the freezer.

Cookies will be firm after cooling, making them easy to store, pack, and transport.

They’re ideal to throw into lunch boxes for on-the-go enjoyment!

These cookies know no age boundaries, so share them with your full grown human companions and little ones, too!

If you make these Oatmeal Raisin Pecan Cookies (Oil-Free!), let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

Come say hi on Instagram and use #floraandvino!

Check out my Pinterest page to pin more recipe like this one to make later!

For more easy clean cookies, try my Almond Butter Avocado Chocolate Chip Cookies, Dark Chocolate Chunk Muesli Snack Cookies, and Flourless Cranberry Chocolate Chip Cookies.

Love this post and want more? Go to my homepage and subscribe to get updates delivered right to your inbox!

XO Lauren

Print

This post is brought to you by Purely Pecans, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!