Oatmeal Pecan Cookies

Oatmeal Pecan Cookies (adapted)

(Original recipe adapted from food network)

  • 1 1/2 cups pecans
  • 1/2 pound coconut oil, liquified
  • 1 cup coconut sugar
  • 1 cup maple or honey granulated sugar
  • 2 extra-large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 1/2 cups oat flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon kosher salt
  • 3 cups old-fashioned oatmeal
  • 1 1/2 cups raisins


Preheat the oven to 350 degrees F.
Place the pecans on a sheet pan and bake for 5-7 minutes, until crisp. Set aside to cool. Chop very coarsely. (prior to baking, you can brush with maple syrup for a sweeter nut)

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, coconut sugar, and honey/maple sugar together on medium-high speed until light and fluffy. With the mixer on low, add the eggs, one at a time, and the vanilla.

Sift the oat flour, baking soda, cream of tartar, cinnamon, and salt together into a medium bowl. With the mixer on low, slowly add the dry ingredients to the butter mixture. Add the oats, raisins, and pecans and mix just until combined.

Drop 2-inch mounds of dough onto sheet pans lined with parchment paper. Flatten slightly with a damp hand. Bake for 12 to 15 minutes, until lightly browned (it takes me more like 17-19mins, test out your oven, altitude, etc). Transfer the cookies to a baking rack and cool completely.

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