ENERGIZING OATMEAL PECAN COOKIES
These soft-baked, vegan oatmeal pecan cookies are the perfect solution for when you want a dessert that won’t weigh you down.
When the weather’s cold and you’re waiting for the first signs of spring to appear, you need the type of comfort only homemade cookies can offer. And lucky for you, we found a recipe that will warm you up and help power you through those long winter days...
These oatmeal pecan cookies were made by Rachel from Sugared & Stirred. They’re vegan, gluten free, and everything an oatmeal cookie should be...soft, chewy, and cinnamon-y. But there’s one ingredient that makes these cookies really stand out: Energy Bomb Mix.
Our Energy Bomb Mix contains energizing superfoods maca and guarana, which help provide hours of long-lasting energy without caffeine jitters or crashes. You’ll also get the added benefits of essential nutrients and antioxidants from lucuma, acai berries, and bananas.
These mouthwatering oatmeal cookies make the perfect breakfast or afternoon snack. (They’ll even help you get over that dreaded 3 p.m. slump!)
ENERGIZING OATMEAL PECAN COOKIES RECIPE
Makes 2 dozen cookies | VEGAN, GLUTEN FREE
• ¼ cup Energy Bomb Mix
• 1/2 cup plant-based butter, softened
• 3/4 cup coconut sugar
• 1 vegan egg replacer (see Note 1)
• 1 tsp vanilla extract
• 1 tbsp water
• 1 cup gluten-free all-purpose flour
• 1 1/4 cup gluten-free quick oats
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 cup pecan halves (for topping)
- Preheat your oven to 350°F and line two baking sheets with parchment paper. Prepare your vegan egg by mixing your replacer with 3 tbsp of water; set aside to thicken for 5 minutes.
- In a large bowl, beat together the plant-based butter and coconut sugar until fluffy. Beat in the vegan egg and then the vanilla. Finally, beat in the water.
- In a separate, medium bowl, whisk together the flour, Energy Bomb Mix, oats, baking soda, salt, cinnamon, and nutmeg. Add the dry ingredients to the wet and gently mix together with a large spoon.
- Scoop cookies 1.5 tbsp in size onto your prepared baking sheet (I like to bake 8 at a time). Bake at 350°F for 5-6 minutes. Immediately press one pecan half into the top of each cookie. For rounder cookies, use the back of a spoon to gently shape each cookie.
- Allow the cookies to rest on the baking sheet for 2 minutes before gently removing to a cooling rack. Repeat step 4 until all of the cookies are baked, being sure to only scoop the dough onto a room temperature baking sheet.
- Store cooled cookies in an airtight container at room temperature.