Maple Pecan Cookies
1 ½ cups oat flour
½ teaspoon baking soda
½ teaspoon baking powder
1/8 teaspoon salt
¼ cup brown sugar
½ cup coconut
½ cup pecans
2 tablespoons pure maple syrup
2 tablespoons milk of choice
2 tablespoons oil
½ teaspoon pure vanilla extract
2 tablespoons melted butter (optional – leave out for vegan or lower fat cookies)
Heat oven to 350 degrees F. Line cookie sheet with parchment paper. Put all ingredients in mixing bowl and stir until blended. Drop by spoonful onto prepared pan, leaving cookies room to spread. Bake 11 -12 minutes for soft cookies, 14-15 minutes for crispier cookies.
For thicker cookies chill dough before baking and drop by spoonful. For thinner chilled cookies flatten the dough before baking. Chilled dough will not spread as much as unchilled dough.
You don’t have to be on any sort of special diet to enjoy these tasty cookies – and this recipe comes in quite handy if you want to bake something when you’ve run out of eggs.
I love that so many of us are coming up with recipes now that do not include eggs! 🙂
People get creative when either the stores are always out of things or they really just don’t want to go shopping.