I adapted these from a King Arthur recipe. We enjoyed these healthy wheat free cookies. If you double the recipe and use 2 cookie sheets reverse them halfway through baking (top to bottom, bottom to top). Watch for over baking.
- 1 cup quick-cooking oatmeal or 1 cup old-fashioned oatmeal
- 6 tablespoons pecans, coarsely chopped (I used pecan chips)
- 1 teaspoon ground cinnamon
- 1⁄2 teaspoon baking powder
- 1⁄8 teaspoon salt
- 1⁄4-1⁄2 teaspoon orange zest (optional)
- 2 tablespoons unsalted butter, softened
- 3 tablespoons Splenda brown sugar blend or 6 tablespoons light brown sugar
- 2 tablespoons Splenda granular or 2 tablespoons sugar
- 1 large egg
- 1⁄2 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- Preheat oven to 375°F; lightly grease a baking sheet.
- If using old fashioned oats pulse them in a food processor a few times.
- Combine the oats, nuts, cinnamon, baking powder, salt and orange zest (if using) in a food processor, blender or a medium bowl (if using an immersion blender). Pulse until the nuts are finely chopped and evenly distributed. **You should end up with a fine meal. This is taking the place of flour**.
- Beat the butter and sugars in a large bowl until smooth.
- Add the egg, scraping the bowl and beating until smooth.
- Stir in the vinegar and vanilla, then the oat mixture.
- Drop the dough by 1/2 tablespoonfuls onto prepared baking sheet. (They don't spread much).
- Bake cookies for 10-14 minutes until the edges are barely browned.
- Remove them from the oven and let them cool on baking sheet for about 5 minutes.
- Transfer to rack or paper bag to cool completely.
- **Mine turned out as small round puffy soft and slightly chewy cookies**.