Ingredients Jump to Instructions ↓

  1. 1 cup 237ml Pecans - (6 oz) - plus

  2. 18 Pecan halves - for garnish

  3. 1 cup 62g / 2 1/5oz Old-fashioned rolled oats

  4. 1 cup 160g / 5.6oz Rice flour

  5. 1/4 teaspoon 1 1/3ml Salt

  6. 2 teaspoons 10ml Ground cinnamon

  7. 1/4 teaspoon 1 1/3ml Ground nutmeg

  8. 1/2 cup 164g / 5.8oz Pure maple syrup

  9. 2 tablespoons 30ml Vegetable oil

  10. 1 tablespoon 15ml Vanilla extract

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Preheat oven to 350 degrees. Spread 1 cup pecans on baking sheet and bake until lightly toasted, 8 to 10 minutes. Remove from oven; cool slightly. Lightly brush two baking sheets with oil or line with parchment paper; set aside. In food processor, finely grind toasted pecans. Add oats, flour, salt, cinnamon and nutmeg. Pulse on/off several times to combine ingredients. Scrape down sides of bowl with rubber spatula and pulse on/off 2 more times to thoroughly combine. Transfer mixture to large bowl. In medium bowl, mix maple syrup, oil and vanilla. Add oil mixture to flour mixture and stir until well blended. Roll 1 tablespoon dough into a ball and flatten to form cookie about 1 3/4 inches in diameter. Press a pecan half in center of each cookie. Place cookies on prepared baking sheets, spacing about 1 inch apart. Bake until undersides are lightly browned, about 10 minutes. Transfer cookies to wire racks to cool. This recipe yields 1 1/2 dozen. Per Cookie: 160 Cal; 2g Prot; 9g Total Fat (1 Sat. Fat); 19g Carb.; 0mg Chol; 31mg Sod.; 1g Fiber.


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