Prep 10 mins
Cook 14 mins
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.
- 236.59 ml quick-cooking oatmeal or 236.59 ml old-fashioned oatmeal
- 88.74 ml pecans, coarsely chopped (I used pecan chips)
- 4.92 ml ground cinnamon
- 2.46 ml baking powder
- 0.59 ml salt
- 1.23-2.46 ml orange zest (optional)
- 29.58 ml unsalted butter, softened
- 44.37 ml Splenda brown sugar blend or 88.74 ml light brown sugar
- 29.58 ml Splenda granular or 29.58 ml sugar
- 1 large egg
- 7.39 ml apple cider vinegar
- 4.92 ml 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**.
Very tasty and easy, AND healthy!!! The orange is a nice flavor touch. I think I will chop some dried cranberries and add them next time. I will definitely be making a double batch next time!
GREAT cookies! i think its really important to measure the butter properly to avoid spread, and beat it all as described. Even tho if you use to much it would be like oat lacies i think. The only thing they didn't do for me was harden much. Considering the low carb and low sugar amts as well as healthy fats, its well worth that! thanks engrossed.
For a wheat free cookie, these were pretty good. I especially liked them when they were fresh from oven. This fit the bill perfectly when my mother, who does not like overly sweet things, asked me to make her an oatmeal-pecan cookie. I did use real sugar everywhere that it suggests Splenda though.