These pecan oatmeal cookies are thin and crispy. The cookies need just 4 ingredients and don’t require any flour, eggs, refined sugar, dairy or butter. The cookies store well.

These pecan oatmeal cookies are crispy and crunchy. They make a great snack or dessert.

Ingredients

  • Pecans
  • Quick oats
  • Maple syrup
  • Coconut Oil

Pecans: Pecan halves are chopped in a food processor until they resemble coarse crumbs. The pecan pieces add pecan flavor and crunch to the cookies.

Quick oats: Quick oats are rolled oats that have been cut into thinner and smaller pieces. They will cook faster, bind better and crisp up better compared to rolled oats.

Maple syrup: Maple syrup is used to sweeten and bind the cookies. It also helps to create a crispy coating over the oats.

Coconut oil: A little coconut oil is added to help crisp up the oats.

How to Make Pecan Oatmeal Cookies

  • The pecans are pulsed in a food processor until they resemble coarse crumbs. Add in the quick oats and pulse a few more seconds until the oat pieces are about half the size.
  • Transfer the mixture to a mixing bowl. Drizzle coconut oil on top. Stir until the oats are moistened with coconut oil. Add the maple syrup and stir until the syrup is evenly coated over the mixture.
  • Use a 1.5 tbsp cookie scoop to scoop and compact the mixture. Release it onto your prepared baking sheet.
  • Use the back of a metal spoon to help compact and shape each portion into a flat disk.
  • Bake the cookies until they are lightly browned. Allow the cookies to cool completely on the baking sheet. They will initially be soft when they come out of the oven but they will firm and crisp up as they cool.
  • Once cooled, the cookies are ready to eat.

Expert Tips

  • You can add another 1 tbsp of syrup if you prefer sweeter cookies. Adding too much syrup will make the mixture too wet and prevent the cookies from crisping up.
  • Cookies should be stored in an airtight container to prevent them from softening.

More Crispy Oatmeal Cookie Recipes

No ratings yet

4 Ingredient Pecan Oatmeal Cookies

These pecan oatmeal cookies are thin and crispy. They only need 4 ingredients and don't require any flour, eggs, refined sugar, dairy or butter.
Servings: 11 cookies
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Print Recipe Pin Recipe Leave a Review

Ingredients

  • 1/3 cup (37g) pecan halves
  • 1 cup (88g) quick oats
  • 2 Tbsp (30ml) coconut oil
  • 4 Tbsp (60ml) maple syrup, or more as needed

Instructions
 

  • Preheat oven to 350°F (177°C). Line a large cookie sheet with parchment paper.
  • Add pecans to a food processor and pulse until they resemble coarse crumbs. Add in quick oats. Pulse a few seconds (about 5 seconds) or just until the oats are about half the size as they were and the pecans will also be a little smaller. The oats and pecans should be about the same size. I don't recommend using a blender to pulse the oats because it will blend the oats into flour too quickly. Transfer the mixture to a large mixing bowl.
  • Drizzle melted coconut oil evenly across. Using a spatula, stir the mixture briskly for about 20-30 seconds, stopping a few times to scrape the sides of your bowl, until all of the oats look slightly moistened with coconut oil.
  • Add in the maple syrup. Mix with your spatula until the oats and pecans are evenly coated in syrup and the mixture start to get clumpy. Taste, and if needed, you can add one more tablespoon syrup.
  • Using a 1.5 tablespoon cookie scoop, pack the mixture into your cookie scoop. Release onto your prepared baking sheet. The mixture should mostly hold its scoop form though it may be a little loose. Repeat with remaining mixture, spacing each cookie about 1.5 inches apart. Lightly wet the back of a metal spoon and use it to press, compact and shape the mixture until it becomes a thin round disk (about 1/4 inch thick). The oats need to be compacted together and touching so they bind during baking and should be shaped into a round cookie shape. The cookies will not change shape during baking so you want to shape them how you want the final outcomes to be. I find that the metal spoon for shaping starts to get very sticky with syrup after a few cookies, so it will help to fully clean the spoon after a few cookies and rewet it again so that the mixture is not sticking to the spoon.
  • Bake the cookies for about 15-18 minutes or until the surface is lightly browned. The longer you bake, the crispier the cookies will be but you do want to make sure the edges don't get too dark.
  • Remove cookies from the oven but don't attempt to move them from the baking sheet until they are fully cooled and set. If you try to remove them while they are still warm, the cookies will fall apart. The cookies will initially still feel soft when they come out of the oven, this is normal. Once they are cooled, the cookies should be firm and should peel off the parchment paper easily. Store any uneaten cookies in an airtight container within a few hours of them setting to prevent them from softening. You can store cookies for a few days at room temperature or in the fridge.

Notes

Serving: 1cookie, Calories: 94kcal, Carbohydrates: 10g, Protein: 0.3g, Fat: 5g, Saturated Fat: 3g, Fiber: 1g, Sugar: 4g, NET CARBS: 9
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Did you make this recipe?Please leave a star rating and review below!