To judge doneness for these nut-based cookies, go by the color of the underside, which should be light golden brown. Don’t wait for cookies to brown on top. Also, expect them to be somewhat soft–they will firm up as they cool.
- 1 cup pecans (6 oz.), plus 18 pecan halves for garnish
- 1 cup old-fashioned rolled oats
- 1 cup rice flour
- 1/4 tsp. salt
- 2 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- 1/2 cup pure maple syrup
- 2 Tbs. vegetable oil
- 1 Tbs. vanilla extract
- Preheat oven to 350°F. Spread 1 cup pecans on baking sheet and bake until lightly toasted, 8 to 10 minutes. Remove from oven; cool slightly. Lightly brush two baking sheets with oil or line with parchment paper; set aside.
- In food processor, finely grind toasted pecans. Add oats, flour, salt, cinnamon and nutmeg. Pulse on/off several times to combine ingredients. Scrape down sides of bowl with rubber spatula and pulse on/off 2 more times to thoroughly combine. Transfer mixture to large bowl.
- In medium bowl, mix maple syrup, oil and vanilla. Add oil mixture to flour mixture and stir until well blended.
- Roll 1 tablespoon dough into a ball and flatten to form cookie about 1 3/4 inches in diameter. Press a pecan half in center of each cookie. Place cookies on prepared baking sheets, spacing about 1 inch apart. Bake until undersides are lightly browned, about 10 minutes. Transfer cookies to wire racks to cool.
- Serving Size: Makes 1 1/2 dozen
- Calories: 160
- Carbohydrate Content: 19 g
- Fat Content: 9 g
- Fiber Content: 1 g
- Protein Content: 2 g
- Saturated Fat Content: 1 g
- Sodium Content: 31 mg