Description

Bakery-Style Pecan Pie Oatmeal Cookies blend the wholesome texture of oats with toasted pecans and a perfect balance of natural sweetness. These soft, chewy cookies feature a natural gelling agent for bakery-like texture and a hint of warm spices, making them ideal for any occasion as a comforting, handheld treat.

Ingredients

Scale

Dry Ingredients

1 1/2 cups rolled oats
1 teaspoon natural gelling agent
1 teaspoon ground cinnamon (natural)
1/2 teaspoon baking soda
1/4 teaspoon salt

Wet Ingredients

1/2 cup plant-based butter, softened
3/4 cup natural brown sugar
1/4 cup unsweetened applesauce
1 teaspoon vegetarian Worcestershire sauce (natural)
1 teaspoon vanilla extract (natural)

Add-ins

1 cup toasted pecans, chopped

Instructions

Prepare the Pecans and Dry Ingredients: Toast the pecans in a dry skillet over medium heat until fragrant and lightly browned. In a separate bowl, whisk together the rolled oats, natural gelling agent, ground cinnamon, baking soda, and salt to evenly distribute the ingredients.
Cream Butter and Sugars: Using a mixer, beat the plant-based butter and brown sugar (natural) together until fluffy and light. Add the vanilla extract (natural) and vegetarian Worcestershire sauce (natural) and mix again until smooth.
Combine Wet and Dry Ingredients: Stir in the unsweetened applesauce. Gradually add the dry oat mixture to the wet ingredients, mixing just until combined to avoid overworking the dough.
Fold in Toasted Pecans: Gently fold the toasted pecans into the cookie dough, reserving a few to press on top of each cookie for presentation and crunch.
Scoop and Bake: Scoop tablespoon-sized portions of dough onto a parchment-lined baking sheet. Press pecans on top of each cookie. Bake in a preheated oven at 350°F (175°C) for 12 to 15 minutes until edges are golden but centers remain soft.
Cool and Enjoy: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to finish cooling and set while maintaining softness.

Notes

Toast pecans prior to adding for maximum flavor and crunch.
Mix dough until just combined to keep cookies tender.
Use fresh rolled oats for best texture and freshness.
Chill dough for 20 minutes if it feels too soft to control spreading during baking.
Remove cookies from oven just before edges brown for extra chewy centers.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 150
Sugar: 10g
Sodium: 90mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 3g
Protein: 2g
Cholesterol: 0mg

Keywords: pecan pie cookies, oatmeal cookies, chewy cookies, vegan cookies, plant-based cookies, pecan cookies, soft cookies