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Easy Vegan Cinnamon Pecan Cookies

These delightful gluten-free, dairy-free, and refined sugar-free cookies combine the warm flavors of cinnamon and the crunch of pecans in a healthy treat perfect for any occasion.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: Gluten-Free, Vegan
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 1/3 cups gluten-free oat flour Creates a lovely, soft texture.
  • 1/4 teaspoon baking powder Helps the cookies rise.
  • 1/2 teaspoon baking soda Essential for a nice lift.
  • 3/4 teaspoon ground cinnamon Adds warm, aromatic flavor.
  • 1/4 teaspoon salt Enhances all flavors beautifully.
Wet Ingredients
  • 1/4 cup + 2 tablespoons solid coconut oil Provides richness and moisture.
  • 2/3 cup coconut sugar Healthier alternative to refined sugar.
  • 1 1/3 modified flax eggs Plant-based egg substitute.
  • 1 teaspoon pure vanilla extract For depth of flavor.
Add-ins
  • 1/2 cup + 2 tablespoons pecans (chopped) Adds crunch and nutty flavor.
  • 2 tablespoons pecans (for topping) Optional for decoration.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and line a cookie sheet with parchment paper or greased foil.
  2. In a medium bowl, whisk together the gluten-free oat flour, baking powder, baking soda, ground cinnamon, and salt, then set aside.
Combining Ingredients
  1. In a large bowl, cream together the solid coconut oil and coconut sugar until the mixture resembles clumpy wet sand.
  2. Add the modified flax eggs and pure vanilla extract to the creamed mixture and whisk until just integrated.
  3. Gradually mix the dry ingredients into the wet ingredients using a hand mixer until a cohesive dough forms. Fold in the chopped pecans.
Chilling the Dough
  1. If the dough feels sticky, chill it in the freezer for 15-25 minutes until firm.
Baking
  1. Using a 2-tablespoon cookie scoop, drop balls of dough onto the prepared cookie sheet. Optionally, press a few pecans into each cookie.
  2. Bake for 10-14 minutes, aiming for 12 minutes for an optimal chewy texture.
Cooling
  1. Gently tap the baking sheet on the counter to flatten the cookies slightly, then let them cool for 10 minutes before transferring to a cooling rack.

Notes

Chill your coconut oil for better texture, and consider adding dark chocolate chips for variation. Store cookies in an airtight container for up to one week or freeze for three months.