Toasted Pecan Butter Oatmeal Chocolate Chip Cookies
Chewy flourless pecan butter oatmeal chocolate chip cookies made with homemade pecan butter, oatmeal and chocolate chips for a unique treat that tastes like a bite of pecan pie. No flour or butter used in this easy recipe!
Servings 20 cookies
Calories 135cal
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.
Notes
You can make these paleo by baking them without the oats.
Coconut not included in nutritional information since it is optional.
Nutrition
Serving: 1cookie | Calories: 135cal | Carbohydrates: 11.3g | Protein: 2g | Fat: 10g | Fiber: 1.8g | Sugar: 7.4g