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.
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.
More flourless dessert recipes to try:
Toasted Pecan Butter Oatmeal Chocolate Chip Cookies
- 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
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.
You can make these paleo by baking them without the oats.
Coconut not included in nutritional information since it is optional.