4 Ingredient Crispy Pecan Oatmeal Cookies
These healthy pecan oatmeal cookies are crispy and crunchy. They are just 4 ingredients and don't contain any flour, eggs, refined sugar, butter or dairy.
Ingredients
- 3/4 cup (67 g) quick oats
- 1/4 cup (28 g) pecan halves
- 1.5 tbsp (22 ml) melted coconut oil
- 4 tbsp (2 fl oz/59 ml) maple syrup
Instructions
- Preheat oven to 350°F (177°C). Line a large cookie sheet with parchment paper or a silicone baking mat.
- Add oats to a large mixing bowl. Drizzle melted coconut oil evenly across. Make sure you use the full 1.5 tbsp. Some of the oil will usually get stuck in the measuring spoon/cup so you will need to use a spatula to get it all into the mixing bowl. Mix oats with a spatula for about 30 seconds, stopping a few times to scrape the sides of your bowl, until all of the oats are moistened with coconut oil.
- Add pecans to a food processor and pulse until the pecans become the size of coarse crumbs. See photo in post for reference. Pour pecan mixture into the oats mixture. Make sure to use a spatula to scrape the sides and bottom of your food processor to get all of the pecan crumbs because a lot of it gets stuck on the sides. Stir pecans with oats for about 15 seconds until they are evenly combined.
- Drizzle the maple syrup across. Mix with your spatula until the oats and pecans are evenly coated in syrup and start to clump together slightly.
- Using a 1 tbsp cookie scoop, pack 1 tbsp of oat mixture into your cookie scoop. Do your best to pack the mixture into the scoop to help the oat mixture hold its form. Release onto your prepared baking sheet. Repeat with remaining mixture, spacing each about 1 inch apart. Use the back of a metal spoon to press and shape each cookie until it becomes a thin round disk (between 3/16 and 1/4 inch thick). If your mixture is too sticky or you are having difficulty shaping, you can lightly wet the back of the spoon with water before using it to press the oat mixture. The cookies will not change shape during baking so shape them how you want the final outcome to be. It's important to pack the mixture into the cookie scoop and to use a spoon to flatten and shape the cookies because doing these things also helps to compact the mixture together which will then allow the ingredients to bind together during baking.
- Bake the cookies for about 15-16 minutes or until the the edges turn a medium to dark brown. 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 oven but don't attempt to move them from the baking sheet until they are set. This will take about 20 minutes. They will not yet be crispy when they first come out of the oven. Once they are no longer hot, the cookies should be fully set and crispy. The best way to remove them is to peel them off the parchment paper or silicone mat instead of using a spatula. Once the cookies are ready, enjoy them right away or store them in an airtight container or sealed bag. I recommend storing them within an hour after they are done baking. If you leave them out in the open too long, they will absorb the moisture in the air which will cause them to soften.
Notes
- These cookies are crispy and crunchy but they don't have the texture of classic oatmeal cookies. They are more like granola in a convenient cookie form.
- The cookies are only lightly sweetened since they are meant to be healthier cookies.
- I used unrefined coconut oil* but it should also work with refined coconut oil.
- *This product link is an affiliate link. This means I earn a commission from qualifying purchases.
- Make sure to use quick oats and not rolled oats. Rolled oats won't bind as well.
- If you do accidentally leave your cookies out too long and they turn soft, you can place them back in the oven for a few minutes to crisp them up again.
Serving: 1cookie, Calories: 87kcal, Carbohydrates: 9g, Protein: 0.5g, Fat: 6g, Saturated Fat: 2g, Fiber: 1g, Sugar: 4g, NET CARBS: 8
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.
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