Gluten-Free Maple Pecan Cookies
 
 
Author:
Serves: 20 cookies
Ingredients
  • Dry
  • 2 Cups Gluten Free Oats
  • 1 cup shredded coconut
  • 2⅔ cup flour (I use Pamela's gluten-free baking flour)
  • 1 cup rapadura or brown sugar
  • 1 tsp cinnamon
  • 1 tsp baking soda
  • 1 tsp salt
  • 1½ cup toasted, chopped pecans
  • Wet:
  • 1 cup unsalted butter
  • ½ cup maple syrup
  • 1 tsp vanilla
Instructions
  1. Preheat oven to 300 degrees. Line two baking sheets with parchment paper.
  2. Toast pecans in a cast iron skillet over medium heat, watching carefully and stirring often, until lightly brown and fragrant. Set aside to cool and chop into small pieces.
  3. Combine oats, coconut, flour, salt, cinnamon, brown sugar and baking soda in a medium bowl, whisk to blend.
  4. Add the pecans to the dry ingredients and mix well.
  5. Combine the butter and maple syrup in a medium sauce pan over low heat until butter melts. Remove from heat and vanilla and stir well.
  6. Add the wet ingredients to the dry ingredients and mix well.
  7. Place ¼-cup size balls of dough on baking sheets, 3 inches apart. Flatten slightly.
  8. Put in oven and bake about 20 minutes. Remove to wire rack and let cool completely.
Recipe by Three Hungry Boys at https://www.threehungryboys.com/2015/10/16/gluten-free-maple-pecan-cookies/