Description
Healthy oatmeal raisin pecan cookies that are packed with protein, fiber, and healthy fats. Vegan, gluten-free, oil-free, and naturally sweetened.
Ingredients
- 2 TBSP ground flaxseed + 5 TBSP filtered water
- 1 cup gluten-free oat flour
- 1 1/2 cup old-fashioned rolled oats
- ½ cup almond flour
- 1 tsp baking powder
- ½ tsp cinnamon
- ½ cup + 2 TBSP Purely Pecans Nuttin’ But Pecans Pecan Butter* (“VINO20 gets you 20% off at checkout!)
- ½ cup maple syrup
- ½ cup chopped pecans
- ¾ cup raisins
Instructions
- Preheat the oven to 350°F and line a large baking sheet with parchment paper.
- In a large bowl, combine the flaxseed and warm water and set aside to thicken for 5 minutes.
- Add in the pecan butter and maple syrup and stir well to incorporate.
- Add in the oat flour, rolled oats, almond flour, baking powder, and cinnamon and stir until just combined.
- Fold in the pecans and raisins.
- Scoop ~¼ cup of batter for each cookie onto the baking sheet. Bake for 18 to 20 minutes, or until the cookies are browned underneath and around the edges. The cookies will appear undercooked when first removed from the oven and will firm up as they cool. Cool on the pan for 5 minutes and serve!
- Store cookies in an airtight container in the refrigerator for up to one week and freeze for long term storage.
Notes
If you don’t have pecan butter, sub any freshly stirred runny nut or seed butter of choice
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Dessert, Breakfast, Snack
- Method: Bake
- Cuisine: Vegan, Gluten-Free, Oil-Free