Flourless Oatmeal Pecan Chocolate Chip Cookies
Soft and chewy chocolate chip oatmeal cookies. Made completely gluten-free!
- 3/4 cup GF quick oats I use Bob's Red Mill
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1 cup cashew butter*
- 1/3 cup brown sugar
- 1 tbsp maple syrup
- 1 large egg
- 1 tbsp unsweetened cashew milk
- 2 tsp vanilla extract
- 1/3 cup chocolate chips
- 1/4 cup chopped pecans
Preheat oven to 350 degrees, and grease a large baking sheet.
In a small bowl, mix together oats, baking powder, cinnamon, salt. Set aside.
In a large bowl, beat cashew butter, brown sugar, maple syrup, egg, cashew milk and vanilla extract until smooth. Scrape the bottom of the bowl. Slowly mix in the dry ingredients until just combined. Fold in the chocolate chips and pecans.
Roll the cookies into the size of a ping-pong ball, and place on the baking sheet about 2 inches apart. If you want rounded cookies, leave as is. If you want flat, lightly press them down with the palm of your hand.
Bake for 9-10 minutes, until the edges are just starting to lightly turn golden brown. Do NOT over-bake! Let the cookies cool on the baking sheet for 10 minutes, then move to a wire rack to finish cooling completely.
Store in an airtight container for up to 4 days.
Any nut butter would work with this recipe. Almond butter, sunflower butter. Feel free to sub whatever milk you have on hand as well.