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Easy Vegan Cinnamon Pecan Cookies

Delicious and healthy cookies combining rich flavors of cinnamon and crunchy pecans, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: Vegan
Calories: 120
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 1/3 cups gluten-free oat flour This flour has a light, airy texture.
  • 1/4 teaspoon baking powder Adds lightness to the cookies.
  • 1/2 teaspoon baking soda Key leavening agent.
  • 3/4 teaspoon ground cinnamon Lends warm, sweet flavor.
  • 1/4 teaspoon salt Balances sweetness.
Wet Ingredients
  • 1/4 cup + 2 tablespoons solid coconut oil Provides moisture and richness.
  • 2/3 cup coconut sugar Natural sweetener with caramel-like notes.
  • 1 1/3 modified flax eggs modified flax eggs Binder for the dough.
  • 1 teaspoon pure vanilla extract Adds depth of flavor.
Add-ins
  • 1/2 cup + 2 tablespoons chopped pecans Adds texture and nutritional benefits.
  • 2 tablespoons chopped pecans (for topping) Optional but adds appeal.

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C) and line a cookie sheet with parchment paper or greased foil.
  2. In a medium bowl, whisk together the dry ingredients: gluten-free oat flour, baking powder, baking soda, ground cinnamon, and salt.
  3. In a large bowl, mix the solid coconut oil and coconut sugar until it resembles clumpy wet sand.
  4. Add the modified flax egg and vanilla extract into the coconut oil-sugar mixture, whisk until just combined.
  5. Gradually mix in the dry ingredients using a hand mixer until a cohesive dough forms.
  6. Fold in the chopped pecans gently.
  7. If the dough is too sticky, chill in the freezer for 15-25 minutes.
Baking
  1. Using a 2-tablespoon cookie scoop, drop cookie dough balls onto the prepared baking sheet.
  2. Optionally, press some chopped pecans into the tops.
  3. Bake for 10-14 minutes, watching closely for perfect golden color.
  4. Remove from oven, tap baking sheet to flatten cookies gently.
  5. Let cool for about 10 minutes before transferring to a cooling rack.

Notes

For best results, use solid coconut oil and prepare the modified flax egg in advance. Chilling the dough helps prevent flat cookies during baking.