Spiced Maple Pecan Oat Cookies (Vegan Gluten-Free)
These Spiced Maple Pecan Oat Cookies are sweet, nutty and delicious made with plant-based and gluten-free wholesome ingredients. They are crunchy, golden and tender inside with lots of nut and a sticky glaze.
I love baking cookies, especially ones that require zero time to chill the cookie dough like this recipe. they take about 10 minutes to make and then just 12 minutes to bake, meaning they are so quick and effortless to make, but they taste amazing. They taste like autumn in every time, with cinnamon spices, maple syrup, pecans and almond butter. Either enjoy these cookies warm or eat then cold with a glass of dairy-free milk and these cookies will keep you happy this season.
Why will I love these cookies?
These cookies are amazing:
- Cinnamon spiced, maple sweet and delicious
- Nutty with almond butter and lots of pecans
- Taste like autumn/fall in every bite
- Perfect for sharing with friends and family
- Made with wholesome ingredients
- Naturally plant-based, egg-free and dairy-free
- Easily gluten-free and with nut-free options
- Requires zero chill time
- Take 10 minutes to prep and 12 minutes to bake
- Last well in a sealed container
- Great for parties and gatherings
- Delicious warm or cold
- Topped with a sticky cinnamon glaze
If you already love the sound of these cookies, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
You can see the ingredients with weights in the recipe card and also see my favourite and recommended products in the “shop the recipe” section.
For the cookies:
- Runny smooth almond butter: this adds the moisture and fat to bind the cookies and I like Pip & Nut almond butter but other brands are great, just check they are 100% almonds and it’s runny and smooth. To make these nut-free, use sunflower seed butter or tahini.
- Light brown or coconut sugar: to add sweetness and also richness. I like either sugar here.
- Maple syrup: for flavour and sweetness.
- Plant-based milk: and dairy-free milk will be good here like oat, almond, soya or coconut (from the carton).
- Vanilla extract: for the flavour.
- Oat flour: blend up oats to a fine flour (use gluten-free oats where needed).
- Plain or GF plain flour: to keep these moreish and light. I use plain flour, but if needed, use a GF flour blend with xanthan gum (or add ¼ tsp of your own).
- Rolled oats: to add texture. Make sure they are GF where needed.
- Raising agents: baking powder and bicarbonate of soda.
- Spices: this recipe uses cinnamon, nutmeg and ground ginger for a delicious flavour.
- Pecans: to make these really nutty and delicious. Pecans are my favourite, but walnuts, hazelnuts or almonds would also be really good. To make these nut-free, swap for chocolate chips (or sunflower seeds).
- Salt: for flavour.
And for the glaze:
- Icing sugar: the key to all good glazes.
- Plant-based milk: or you can use water to make the glaze.
- Cinnamon: to make the icing cinnamon sweet.
- Pecans: for crumbling up on top.
Are these gluten-free and nut-free?
These are easily gluten-free, as long as your oats and oat flour are gluten-free. Also use GF flour for the plain flour (add ¼ tsp xanthan gum if your blend does not already contain it). To make these nut-free, the flavour will be different, but use sunflower seed butter or tahini instead of almond butter and swap the pecans for chocolate chips or sunflower seeds.
How do I make them?
These cookies are ready to eat in a few steps:
- Whisk together the wet ingredients: until combined.
- Sift in the flour and add the oats: and combine.
- Fold in the pecans: and make a delicious cookie dough.
- Scoop into cookies and press onto the tray: leaving room around each one, as they spread slightly.
- Bake for 12 minutes: turning the tray around halfway through.
- Allow to cool on the tray: either for 30 minutes or fully.
- Make the glaze by stirring the ingredients: until pourable.
- Drizzle the glaze on top: and add the pecans.
How long will they last?
Once made, keep these cookies in a sealed container for 3-5 days. You can freeze them, wrapped well, for 1 month and allow to defrost before eating.
What other recipes can I try?
For more seasonal recipes and cookies:
- Apple Caramel Crumble Cake
- Pumpkin Cheesecake Cupcakes
- Baklava-Style Banana Bread
- Gingerbread Cream Cheese Cookies
- Pumpkin Oatmeal Chocolate Chip Cookies
Spiced Maple Pecan Oat Cookies (Vegan Gluten-Free)
These Spiced Maple Pecan Oat Cookies are sweet, nutty and delicious made with plant-based and gluten-free wholesome ingredients. They are crunchy, golden and tender inside with lots of nut and a sticky glaze.
Ingredients
For the Cookies:
- 120g smooth runny almond butter
- 60g light brown or coconut sugar
- 60ml maple syrup
- 30ml plant-based milk
- 1 tsp vanilla extract
- 100g oat flour
- 70g plain or GF plain flour
- 50g rolled oats
- ½ tsp baking powder
- ½ tsp bicarbonate of soda
- Spices: 1 tsp cinnamon, ¼ tsp nutmeg, ¼ tsp ground ginger
- 70g pecans, chopped small
For the Glaze:
- 60g icing sugar
- 1-2 tbsp plant-based milk
- ¼ tsp cinnamon, plus extra to dust
- 2 tbsp pecans, chopped small
Instructions
- Preheat the oven to 160Fan/180ºC and line a large or two regular baking trays with parchment paper.
- Into a large mixing bowl, add the almond butter, sugar, syrup, milk and vanilla and whisk until smooth.
- Add in the oat flour and then sift in the plain or GF plain flour. Pour in the oats, baking powder, bicarbonate of soda, cinnamon, nutmeg, ginger and a pinch of salt and stir to a sticky cookie dough.
- Fold in the pecans so they are evenly dispersed.
- Use a cookie scoop to scoop the dough into cookies and place on the baking tray(s) leaving some space around them. Press the cookies down lightly with your fingers and re-shape into circles.
- Bake for 12 minutes in the oven, turning the tray around halfway through cooking time.
- Allow to cool on the baking tray(s) for 20 minutes then on a wire rack on the baking paper.
- Make the glaze by stirring together the icing sugar, milk and cinnamon to a spreadable consistency.
- Either while warm or fully cool, spread the icing sugar glaze over the cookies and sprinkle with pecans and extra cinnamon.
- Enjoy straight away and keep leftover cookies in a sealed container for 3-5 days. You can freeze cookies, wrapped well, for 1 month and allow to defrost before eating.
Shop the recipe
Stay in touch
I look forward to hearing what you think of these Spiced Maple Pecan Oat Cookies so please let me know in the comments below and leave a star review above. If you do make these, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest so please say hello!
With maple pecan love x
Skip to Recipe