Pecans are used in place of the usual culprit – Chocolate Chips! I don’t have anything against chocolate chips, they are wonderful when used in a smaller quantity as in my recipe Margaret’s Oatmeal Chocolate Chip Cookies. Great as a pick-me-up when you need a quick kick-start of energy a.k.a. sugar.
There are various types and/or brands of chocolate chips, however, my preference is still Hershey’s Semi-Sweet Chocolate Chips. Although I have done away with chocolate chips in this recipe, you can still add it in this recipe. One of the other main reasons for not adding the chocolate chips – dairy in the form of milk is used to make these chips.
This combination was put together based on the minerals (mainly potassium, magnesium) and antioxidants (cinnamon powder & nutmeg) that I had wanted to include for a healthy snack for my sister who has just completed her 1st course of chemotherapy, who is also gluten & dairy intolerant and needs a boost in her appetite.
GF DF Oatmeal Pecan Cookies
1 cup Bob’s Red Mill’s All-Purpose Gluten Free Flour
1/4 cup Bob’s Red Mill’s Brown Rice Flour
1/2 cup oatmeal or quick cooking oats
1/2 cup chopped pecans
1/2 cup soft brown sugar
1/3 cup canola oil
2 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon xanthum gum
1 teaspoon cinnamon powder
1/4 teaspoon ground nutmeg
- Sieve all the dry ingredients together (except the pecans!)
- Beat the egg, canola oil & sugar till it comes together.
- Mix the dry ingredients & pecans to the wet ingredients.
- Scoop with a No.70 cookie scoop or about 2 teaspoon of the dough. Space about 2″ or 5cm apart on a tray lined with parchment/baking paper or a silpat mat. No need to grease the tray.
- Bake in a 180ºC (375ºF) preheated oven for 10 minutes. Remove from oven, lightly flatten the top of the cookie to get a nice ‘crack’, back in the oven for another 2 minutes for a softer center of 4-5 minutes for a crispy cookie.