Description

Enjoy soft, chewy Bakery-Style Pecan Pie Oatmeal Cookies filled with rich toasted pecans, warm cinnamon and nutmeg spices, and a hint of sweet plant-based buttery flavor. These cookies balance the heartiness of rolled oats with the nostalgic taste of classic pecan pie, perfect for any cozy moment or sharing with friends.

Ingredients

Scale

Dry Ingredients

1 cup rolled oats
2 cups all-purpose flour
1 teaspoon natural baking soda
1 teaspoon ground cinnamon (natural)
½ teaspoon ground nutmeg (natural)
1 teaspoon natural gelling agent

Wet Ingredients

½ cup plant-based butter
¾ cup brown sugar (natural)
¼ cup maple syrup (natural)
¼ cup plant-based milk
1 teaspoon vanilla extract (natural)

Add-ins

1 cup chopped pecans, toasted

Instructions

Toast the Pecans: Start by toasting the chopped pecans in a dry skillet over medium heat until fragrant and just golden. This enhances their nuttiness and adds a delightful crunch to your cookies.
Mix Wet Ingredients: In a large bowl, cream the plant-based butter with the brown sugar and maple syrup until smooth and fluffy. Stir in the plant-based milk and vanilla extract (natural) until fully combined, forming a rich, inviting base.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, rolled oats, natural gelling agent, baking soda, cinnamon, and nutmeg. This mixture brings the structure and warm spice profile to your cookies.
Bring It All Together: Gradually add the dry ingredients to the wet mixture, folding gently just until incorporated. Finally, fold in the toasted pecans evenly throughout the dough.
Shape and Bake: Preheat oven to 350°F (175°C). Scoop rounded tablespoons of dough onto a parchment-lined baking sheet, spacing cookies about 2 inches apart. Bake for 12-15 minutes or until edges are golden and centers are set but still soft.
Cool and Enjoy: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This rest time helps them set perfectly chewy.

Notes

Use fresh rolled oats for better texture and chewiness.
Properly toasting pecans is key for full flavor and crunch.
Do not overmix the dough to avoid tough cookies.
If dough is too sticky, chill briefly before shaping.
Bake on the middle rack for even heat distribution.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Appetizers
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 150
Sugar: 10g
Sodium: 90mg
Fat: 8g
Saturated Fat: 1.5g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 2g
Protein: 2g
Cholesterol: 0mg

Keywords: pecan pie oatmeal cookies, plant-based cookies, soft chewy cookies, warm spiced cookies, vegan pecan cookies