Apple Pecan Cookies
These vegan, gluten-free cookies are a combination of apples, pecans, and warm spices. They have crispy edges and a soft and crumbly texture that makes each bite pure bliss. Everyone is going love this easy wholesome, and delicious treat.
Ingredients
- 4 tsp ground flaxseeds
- 3 Tbsp unsweetened apple juice, can use homemade or store-bought*
- ½ cup coconut oil, melted
- 1 tsp vanilla extract
- 1 ¾ cups oat flour
- ½ cup + 1 Tbsp coconut sugar
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- 1 small Cripps Pink apple, peeled and chopped into 1/5” or 0,5 cm cubes
- ½ cup roasted pecans, chopped into small pieces
Instructions
- Preheat your oven to 375 °F / 190 °C.
- Grease a baking sheet with a little oil or line it with parchment paper.
- In a medium bowl combine ground flaxseeds and apple juice. Whisk and set aside for 15 minutes.
- Once the flaxseeds have soaked up some of the juice, add coconut oil and vanilla extract. Whisk to combine.
- Add oat flour, coconut sugar, baking powder, cinnamon, ginger, nutmeg. Stir until well combined.
- Gently stir in the apple and pecan pieces.
- Use your hands to shape the dough into 10 – 12 balls. Flatten the balls with the palms of your hands -cookies should be between ½” - ⅓” (1 cm) thick- and place them on the prepared baking sheet, leaving 2” (5 cm) of space between each cookie; they will spread out as they bake. Cookies won’t fit on one baking sheet, so you'll need to bake them in two batches.
- Bake for 14 – 17 minutes or until the edges are golden. Don’t underbake the cookies -bottom and edges need to be slightly brown- or they will fall apart after 1 or 2 days.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- Enjoy these delicious apple pecan cookies.
- Store the cookies in an air-tight container for up to 5 days or freeze them for up to a month. These cookies are best enjoyed on the day you bake them. They will still be delicious, soft and crumbly the day after, but they will lose their beautifully crispy edges.
Video
Notes
*Don’t have apple juice? I’m almost sure you can substitute the apple juice with plant-based milk. Though I haven’t tried the recipe that way. If you try the recipe with plant-based milk, I’d love to know how it turns out.