These warm and fluffy Pecan Pie Oatmeal Cookies are rustic on the outside, dreamy on the inside. They are filled with goodness yet taste like dessert. Perfect pairing with a warm fall mug!
These cozy-time cookies are vegan, gluten free and sweetened only with bananas and sticky sweet Medjool dates. Loads of robust fall spices like ginger and cinnamon accent each bite. Each giant-sized cookie has just under 200 calories and 6.5 g protein too. So grab a warm PSL and snuggle in your favorite spot while you nibble these sweet delight cookies!
Date and banana sweetened
These Bard Valley Medjool Dates are truly the best I have EVER had. so good.. (buy online here, a few of you asked for link!)
With a little help from my sous chef, aka husband, I managed to get back in the kitchen and make these super yummy cookies today. These were the perfect afternoon snack to nibble on since they look and taste like dreamy cookies, but they are quite nutrient dense with protein, fiber and healthy fats.
These are no-fuss spoon-drop cookies, which means rather than rolling them or scooping them into perfect circle shapes, I simply spoon the textured cookie dough onto the baking sheet for some wonderfully nutty, textured results. Easy too!
Add-ins. These would be even more amazing if you wanted to add in a scoop of golden raisins, a cup of shredded carrots or even, gulp, a few scoops of some pumpkin puree.
Pecan Pie Oatmeal Cookies
By Published 09/28/2014
These vegan, gluten free, no sugar added oatmeal cookies are fluffy and tender, made from rolled oats, bananas, dates and spices!
Ingredients
- dry:
- 2 cups rolled oats
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 ½ tablespoon maca powder (vanilla spice flavor used)
- ½ cup pecans
- 1 tablespoon ginger powder
- ¾ teaspoon cinnamon
- 3 tablespoon vanilla protein powder
- wet:
- 2 large bananas, extra ripe
- ⅓ cup non-dairy milk, warmed slightly or room temperature
- 1 ½ tablespoon coconut oil, softened
- 5 large medjool dates, pitted
- On top: 10 pecans for garnish .. optional: a tiny sprinkle of vegan granulated sugar or coconut sugar
Instructions
- Preheat oven to 350 degrees. Lightly grease a baking sheet with coconut oil. Set aside.
- Add the rolled oats and pecans to a high speed blender of food processor and blend until a oat-pecan flour forms. Add this flour to a large mixing bowl.
- Add all the remaining dry ingredients to the mixing bowl and stir well.
- Add all the wet ingredients to the same blender or fp. Blend until smooth and thick.
- Fold the wet into the dry and stir until a thick and wet cookie dough forms. Place the mixing bowl in the freezer for about 5 minutes to firm up just a bit. Then using a large spoon, just spoon drop the dough onto the baking sheet. Bake for 10-12 minutes at 350 degrees and cool on a cooling rack. Serve warm. Store on the counter top for up to a day, or chill for later re-warming and serving.
- Bake for 10-12 minutes at 350 degrees and cool on a cooling rack. Serve warm. Store on the counter top for up to a day, or chill for later re-warming and serving.
Yield: 10 large cookiesPrep Time: 00 hrs. 10 mins. Total time: 22 mins. Tags: cookies,dessert,fall,oatmeal cookies,breakfast,vegan
Also pairs well with me HOT PUMPKIN MUG. Pure pumpkin swoon flavor. Coffee-free!
Taha says
Pecan Pie Oatmeal Cookies are my absolute fave to bake and eat!! Yes, I need to censor the number I eat too! These look so soft and delicious, I cannot wait to give them a try. Well, seriously its completely touch of Farhat Sweets.
RockMyVeganSocks says
These sound totally great! I love the idea of sweetening things with dates & bananas. I'm trying to get away from adding sweeteners to things.
Oh and I love your plate! Cutest plate ever!!! I really need to find cuter plates...
Deb says
I did make these without the maca. I just added an extra tablespoon of the protein powder - they tasted fine to me!
Tracy says
Great...thanks!! I can't wait to try them myself 🙂
Lisa @ The Meaning of Me says
Is the protein powder absolutely necessary, or simply a nice boost?
Kathy Patalsky says
Boost! Just sub with more oat flour 🙂
Lisa @ The Meaning of Me says
Great - thanks, Kathy! These look terrific for a snack or even a breakfast on the run, especially with the protein added. Can't wait to try these!
Jenny @ BAKE says
These cookies are so cute! and I love the pecans for decoration. I can't believe that they are full of goodness to!
Guest says
Um, you're a total rock star for getting back in the kitch so quickly (how's the finger healing?).
Dayna says
i can't wait to try these. I don't eat sugar other than dried fruit (and fruit) so I will make these asap. since I just found you I haven't had time to look at your recipe collection but I made your pumpkin apple harvest rice but with quinoa, golden raisins for the sugar and maple extract. oh my goodness, gone in two servings! I also made your pumpkin oat bread and used golden raisins and pecans, so delicious! I had to put the rest in the freezer. I excluded the sweetener in that too but it was amazing anyway. can't wait to see what you come up with next.
Ksenia of At the Immigrant's T says
I love the healthy aspect of these cookies, but I'm not sure what 'maca powder' is - any advice on what can be used as a substitute?
Dani says
I just made these! 1 tbsp of ginger seems like a lot but I went with it. The ginger was noticeable but they taste great. I used pepitas rather than pecans to make them school safe (which is kind of a shame because I LOVE pecans). These are new "brown baggin' it" snack. Thanks for the recipe.
Oh, side note: I have never seen flavoured maca. What do you use?
Natalie @ Feasting on Fruit says
I love these! Where do you find vanilla spice flavored maca?
John Hartil says
What a yummy snack ~ they do look just delicious!
Tracy says
Any suggestions on what to sub if one doesn't have maca powder?? Can it just be left out??
Deb says
I'd like to know the answer to this as well. I can't do maca - I get a weird reaction to it (makes my heart rate jump up too high). I'm going to try making these without it and see what happens...
Tracy says
Let me know the results please! :O)
Tracy says
I just increased protein powder & it was delicious!
Liz says
Since Kathy hasn't had a chance to respond, I'm going to be presumptuous and answer your question. 🙂 Honestly, the maca required is such a small amount (esp. compared to the recipes total ingredients), you could just safely omit it. You may want to sub an equal amt. of a finely powdered item, like lucuma (that would be my first choice) or more protein powder, or even a starch (corn, tapioca, arrowroot).
Tracy says
Thanks! That's what I was thinking but having never used it I wasn't sure if maca's properties when cooking with it.
Emily K. says
They look lovely and I am so glad that you are feeling well enough to be back in the kitchen sharing your wisdom and good eats. By the way maybe could you post a photo of your very lucky husband? I am so curious to see what he looks like (if thats not too weird). Will most certainly give them a try!
Emily K. says
I mean the cookies hahah
Amy says
Do you mind mentioning what kind of vanilla protein powder you used?
Thanks! 🙂
Kathy Patalsky says
I used vegan FitFood complete by xymogen. You could easily use vega one vanilla or sun warrior vanilla or another fave vegan protein listed in my protein review post. Link on right side of blog.
Jessica says
Thank you for sharing! My fiancé and I eat completely different (me being allergic to lactose/gluten and eating clean).. This is scone thing we can both enjoy! 🙂
Kathy Patalsky says
Glad to hear that! Enjoy these!
Renard Moreau says
[ Smiles ] Great! A snack that is healthy and doesn't contain sugar; this is my sort of thing!
Kathy Patalsky says
yet they are nice and sweet from the dates and bananas! soooo good. we ate our share this afternoon 🙂