Butter is becoming a rare find in our house these days. Instead, I scour the shops for offers on the best organic coconut oil I can find because as the basis for most baking, coconut oil is amazing. And these pecan maple cookies are the perfect example – they’re nicely rich from the coconut oil and without the heaviness of dairy products.
They’re also nutty, crunchy, and just the right amount of sweet – seriously good with a cup of tea. They last ages too (if you can manage not to eat them) in an airtight container – my only problem is that the cookies disappear so fast in our house I always regret not doubling the recipe.
Maple pecan cookies (vegan)
- 70g | ¾ cup oats (gluten free optional)
- 110g | 1 cup spelt flour
- 75g | ¾ cup pecans, roughly chopped
- 60g | 1/3 cup soft dates, chopped into pieces
- 60g | 3 tablespoons coconut oil
- 4 tablespoons maple syrup
- ½ teaspoon bicarbonate of soda
- 1 tablespoon boiling water
Makes about 8 chunky cookies
- Pre-heat the oven to 170C| Gas mark 3.
- In a large bowl mix the oats, spelt flour, chopped pecans and dates.
- Place the coconut oil and maple syrup in a small pan and warm on a low heat until melted, then set aside
- Separately mix the bicarbonate of soda and boiling water.
- Add this bicarbonate of soda mix to the maple syrup mix and stir (the mix will fizz).
- Pour over the oat mixture and stir to combine.
- Press the dough mixture into cookie shapes and bake on a tray for 15 minutes or until golden.
- Leave to stand for a couple of minutes then transfer to a wire rack to cool.