Oatmeal, Peanut Butter, Chocolate Chip, and Pecan Cookies

 

It is sad that at this time of year , and really since December of 2015 my honey and I have been consistently  eating our way through cookies. Oh yes of course they are on the healthy side … but still a batch of about 3 dozen only lasts the two of us 3 days. You do the math, it is just too much . We groan about eating too many and when we run out of them a new batch magically appears. Magically of course because I am addicted to these cookies and keep baking them as soon as we eat them up. Each time I think we can quit or should quit a few days go by and yes I just make another batch. What the  heck is wrong with me this year? I know there is lots of emotional stress going on in our family but you just would think being the health food nut that I am  could give  some common sense in my life. So if these cookies are just so very addictive then maybe , just maybe I could get you hooked too and I wouldn’t be alone in my pain and suffering. Sound good to you? I will share this recipe because I can make it now without even looking at a recipe if there ever was one to begin with. The cookies started when a friend brought some cookies to us over the holiday season. I thought I could make these cookies but without the dairy products, or eggs  and so I did ! You could too!

pecan chocolate chip peanut butter oatmeal cookies
These are not fat free, but lower in fat than typical cookies. No dairy or eggs but still with lots of flavor. A caramel flavor that stands forward even above the nut and chocolate flavor. Also crunchy and chewy too, oh yeah!
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Cook Time
11 min
Cook Time
11 min
Ingredients
  1. 1 Tablespoon vegan butter
  2. 1/2 cup peanut butter or almond butter
  3. 1-2 Tablespoons applesauce
  4. 1 Tablespoon ground flax seeds soaked in 3 tablespoons warm water let stand till thickened
  5. 1/2 cup white sugar
  6. 1/3 cup brown sugar
  7. 1 teaspoon molasses
  8. 1/4 teaspoon salt
  9. 1 teaspoon baking soda
  10. 2 teaspoon vanilla
  11. 1 teaspoon cinnamon
  12. 1 cup gluten free rolled oats
  13. 1/3 cup each mini dark chocolate chips and pecan pieces
Instructions
  1. In a bowl or with a stand mixer, blend together the nut butter and vegan butter .Next add the applesauce. flax egg mixture and mix again. Add sugars, molasses ,salt, baking soda , cinnamon, and vanilla. now stir in oats then chocolate and nuts. Scoop out each cookie to about 1 inch balls. Flatten with wet hands or a wet bottomed glass. bake for 5 minutes in a 350 degree preheated oven. Rotate pan or switch pan on lower rack to higher rack if baking two sheets at the same time. Continue to bake cookies for 6 more minutes. checking for doneness frequently
Notes
  1. If your peanut butter has separated stir vigorously to mix the oil back into the nut butter. If you add only one tablespoon of applesauce bake one or two cookies first to see if they end up with the correct texture. Try flattening one of the cookies and leaving the other one in a ball to see what works better. That way you have only lost 1 or 2 cookies before getting them just right. I do use a silpat baking mat to avoid having to grease a cookie sheet or using parchment paper. The silpat is a snap to clean and will last and last unless you loose it somehow,, maybe when your kids find it and move to their house to try out and not return it... ever šŸ™‚
Adapted from another Karen's recipe
Adapted from another Karen's recipe
Caren's Notebook http://www.carensnotebook.com/

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