Spiced Maple Pecan Oat Cookies (Vegan Gluten-Free)
Delight in these vegan, gluten-free spiced oat cookies with crunchy pecans and a sweet maple glaze, perfect for a cozy treat.
Ingredients
Base
- 120 g smooth runny almond butter
- 60 g light brown or coconut sugar
- 60 ml maple syrup
- 30 ml plant-based milk
- 1 tsp vanilla extract
- 100 g oat flour
- 70 g plain or GF plain flour
- 50 g rolled oats
- ½ tsp baking powder
- ½ tsp bicarbonate of soda
- 1 tsp cinnamon (spice)
- ¼ tsp nutmeg (spice)
- ¼ tsp ground ginger (spice)
- 70 g pecans, chopped small
- 60 g icing sugar
- 1-2 tbsp plant-based milk (for glaze)
- ¼ tsp cinnamon (for glaze)
- 2 tbsp pecans, chopped small (for decoration)
Instructions
- Preheat oven to 160°C fan/180°C and line baking trays with parchment.
- Mix almond butter, sugar, maple syrup, milk, and vanilla until smooth.
- Add flours, oats, baking powder, bicarbonate, spices, and salt; stir into a sticky dough. Fold in pecans.
- Shape dough into cookies on trays, flatten slightly, and bake for 12 minutes. Cool for 20 minutes.
- Make glaze by mixing icing sugar, milk, and cinnamon. Spread over cooled cookies and sprinkle with pecans and cinnamon.
Notes
Store in a sealed container for 3-5 days or freeze for up to 1 month.