I spent Memorial Day weekend in New Mexico with my Grandparents. They live 20 minutes south of Albuquerque in Los Lunas and while there isn’t much to do, I cherish spending time with them. I’m planning on sharing a few special memories and details about my trip in a post soon. I think I gained a few pounds for eating all of my Grandma’s baked goodies and sopaipillas.
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We’ll catch up on all that fried goodness later. Today, these cookies are calling your name. After all, it’s time to get back to work and you’re probably in need something a little sweet. I can feel it. I know you well by now.
Remember a few weeks ago when I shared a simple recipe for Homemade Pecan Nut Butter? It reminded me of a slice of cozy pecan pie and I absolutely could not stop digging my spoon into the jar. It’s smooth and ridiculous delish, plus only takes a few minutes to make in your food processor.
I’m actually going to make it for a friend’s wedding this weekend. She’s having a PB&J late-night bar and asked me to make some unique nut butters. CANNOT WAIT.
Anyway, since some of my most popular cookies are my Peanut Butter Oatmeal Chocolate Chip, I wanted to see if I could replace pecan butter with peanut butter for a unique twist. The results were fabulous.
These cookies taste buttery, yet there’s no butter used. They’re crispy on the outside and chewy in the middle thanks to the oatmeal. The nutty pecan flavor pairs wonderfully with the chocolate too. Of course I always prefer dark chocolate, but milk chocolate chips would make the cookies a bit sweeter.
Do you know what I really wish I would have done though?
Folded some coconut flakes into the dough. Imagine how good they’d be.
If you are a coconut lover will you please do it for me and report back with the hashtag #ambitiouskitchen on Instagram? I’d love you forever.
xo!
More flourless dessert recipes to try:
Flourless Chocolate Chip Chickpea Blondies {vegan, gluten-free & healthy}
Flourless Peanut Butter Oatmeal Chocolate Chip Cookies
The Best Gluten Free Chocolate Chip Cookies You’ll Ever Eat
Grain Free Salted Chocolate Chip Pecan Blondies + video
Grain Free Tahini Brownies (the best brownies I’ve ever eaten!)
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Toasted Pecan Butter Oatmeal Chocolate Chip Cookies
Ingredients
- 1 cup homemade toasted pecan butter
- 1/2 cup dark brown sugar
- 1 large egg
- 1/2 teaspoon vanilla
- 3/4 cup gluten free oats
- 1/2 teaspoon baking soda
- 1/2 cup chocolate chips, dairy free if desired
- 1/2 cup coconut flakes, optional
Instructions
- Preheat oven to 350 degrees F. In small bowl mix together the oats and baking soda; set aside.
- In a large bowl beat pecan butter, brown sugar, egg and vanilla with an electric mixer until smooth. Mix in dry ingredients with a wooden spoon, then gently fold in chocolate chips.
- Drop cookie dough by tablespoonful onto prepared cookie sheet, leaving 2 inches of space in between. Bake cookies for 9-12 minutes and remove when edges barely begin to turn a golden brown. The cookies may look a little underdone, but they will continue to cook once you remove them from the oven.
- Cool for 5 minutes on the cookie sheet then transfer to a wire rack to cool completely. Repeat with remaining cookie dough. Makes 20 cookies. Store in airtight container.
These cookies are every kind of amazing!
Would succanat work instead of dark brown sugar?
I need to get myself some pecan butter because these look crazy good!!
these look amazing! Nettie
Over the weekend I was going to town on pecans! I had some leftover from a baking project and now I need these cookies! Pinned
These look fantastic, and I can’t believe there’s no butter – even more fantastic! I’ll have to make these as soon as I can get to the store for pecans.
These cookies look so yummy!! Love the flavour!
Pecan Butter Cookies=Genius, PB&J Bar= Genius. Yum!
What a great idea to use pecan butter in cookies! These sound amazing!
These cookies look amazing, Monique!
You definitely know how to do a cookie right girl!
Yum! And they are chewy too! Bonus cookie.
These are so insanely good! I used coconut flakes too. This might be up there as one of my favorite cookies! The kids absolutely loved them too, thank you!
So happy to hear that, Amber!
I have some Pecan Butter Chocolate Chip Cookies, too, that I wrote back in 2012! They are very similar to yours except mine are vegan. Yours look great with the coconut in them! Yum! People are always so blown away that there is no butter in them or oil because they had never seen or heard of it before. I have never, ever seen a recipe using pecan butter either before making them. Love that you used oats too! Here are mine!
http://thevegan8.com/2012/12/05/pecan-butter-chocolate-chip-cookies/
These are absolutely delicious. I used a flax egg (to make it vegan) and substituted coconut sugar for the brown sugar – they still turned out great! I love your blog, thank you for the fabulous recipes!
You’re a cookie magician. These are so. freaking. good! Made them last night, and I think these will have to be a feature at holiday parties this year!
Can I substitute the pecan butter with almond butter?
Can I make with light brown sugar (bought on accident
Yes, absolutely!
I made these cookies and I have to say, I didn’t get a great result. The batter was so greasy and crumbly that it was impossible to shape them into cookies…I added a bit of coconut flour to dry the batter up a bit and was only able to shape them into balls. It was a bit disappointing but having said that, my power balls tasted delicious!
I’m sorry that these didn’t work for you. Did you use my pecan butter recipe? Also, yes the dough will be ‘greasy’ before cooking but that’s just natural oil.
hi — I must comment here. I made these cookies today. They are among the best tasting cookies I’ve ever had. I made the roasted pecan butter for the first time too & it had me giddy! Honestly, what a joy to find a recipe (well, two recipes) that work in such fine fashion. If I had a restaurant and offered these as a dessert, I have a feeling all my tables would get booked quick enough:-) We followed the recipes closely but used coconut sugar instead of brown sugar; we even reduced the sugar a bit but they were still wonderful. Cannot wait to have my daughter try these after school today! Thanks so much!
Can you use gluten free flour instead of oats?
These cookies are so delicious I can’t even handle it. I shared the recipe with everyone I know and ate them all by the second day. Wouldn’t change a thing… except next time I will make a double batch!
Amazing! So happy to hear that 🙂
such a great recipe!!!
These cookies are so unique and delicious. Somehow a perfect cross between an oatmeal chocolate chip cookie and pecan pie.
Absolutely! Love these flavors, too 🙂