Oatmeal Pecan Cookies
"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."
photo by brokenburner
- Ready In:
- 24mins
- Ingredients:
- 12
- Yields:
-
18-20 cookies
- Serves:
- 18
ingredients
- 1 cup quick-cooking oatmeal or 1 cup old-fashioned oatmeal
- 6 tablespoons pecans, coarsely chopped (I used pecan chips)
- 1 teaspoon ground cinnamon
- 1⁄2 teaspoon baking powder
- 1⁄8 teaspoon salt
- 1⁄4 - 1⁄2 teaspoon orange zest (optional)
- 2 tablespoons unsalted butter, softened
- 3 tablespoons Splenda brown sugar blend or 6 tablespoons light brown sugar
- 2 tablespoons Splenda granular or 2 tablespoons sugar
- 1 large egg
- 1⁄2 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
directions
- 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**.
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Reviews
-
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. -
It is difficult to find a cookie recipe that is low carb and suitable for diabetics, and this one fits the bill! To make it even healthier, I substituted canola oil for the butter, and it worked just fine...I had feared these cookies would spread too much with this change, but they did not. Next time I make them I think I will pat them down to flatten slightly before baking. Since I used a small ice cream scoop to portion, mine baked into puffy little mounds with a soft interior, (not that this was objectionable). I used the optional orange zest, which I liked, but I think this recipe might lend itself to adding cocoa should one crave a chocolate cookie. Very good, healthy cookies...thanks. -
Okay, my taste tester gave this three stars, "Because it has no sugar or chocolate" ... which doesn't seem very fair to me, because there IS sugar in it, just not an overdose, and not EVERYTHING can have chocolate it in! Despite that, these were fairly easy to whip up, even if I did have to wash a lot of dishes, which I hate to do... I omitted the orange zest, used old-fashioned oats, and brownulated sugar. I had them in the oven for 13 minutes and they turned out perfectly -- slightly crispy on the outside and chewy on the inside. Thanks for posting!! -
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! -
These are complex, sweet, nutty and really delicious but they are crumbly and I ended up freezing them so they would hold together. I subbed monk fruit for sugar. I would double the recipe...it only makes 8 or 9 cookies.
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Tweaks
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It is difficult to find a cookie recipe that is low carb and suitable for diabetics, and this one fits the bill! To make it even healthier, I substituted canola oil for the butter, and it worked just fine...I had feared these cookies would spread too much with this change, but they did not. Next time I make them I think I will pat them down to flatten slightly before baking. Since I used a small ice cream scoop to portion, mine baked into puffy little mounds with a soft interior, (not that this was objectionable). I used the optional orange zest, which I liked, but I think this recipe might lend itself to adding cocoa should one crave a chocolate cookie. Very good, healthy cookies...thanks.
RECIPE SUBMITTED BY
I'm not as active here anymore, but you can find me playing at the new recipezazz.com. I'm not a great photographer, but I love to take food photos with Freddy Cat to bring a smile to people's day. I love to cook and share good food with other people. I have a very large collection of cookbooks. I used to enjoy being able to look up recipes on Zaar by ingredients I had on hand. I miss the Zaar tag game community. Everyone was so nice, and it was super fun. Ah, the good ol' days.
