Maple Pecan Oatmeal Cookies | Amy’s Healthy Baking


Learn how to make the best maple pecan oatmeal cookies from scratch with this easy recipe! Supremely soft and chewy, with bits of crunch from the pecans, they’re full of tender oats, cozy cinnamon, and sweet maple flavor. These healthy oatmeal cookies are made from entirely wholesome ingredients — but you’d never guess by how rich and comforting they taste!

 

healthy maple pecan oatmeal cookies – easy recipe – soft, chewy & clean eating with no refined sugar

 
I’m partnering with Bob’s Red Mill® to bring you today’s recipe! Their products have been staples in my pantry for years. Every product I’ve tried in my baking recipes has been truly amazing and yielded incredibly delicious treats – especially their flours and oats!

While I was in elementary school, my parents bought a new oversized chair for our living room. Corduroy fabric in a rich forest green, it was nearly twice as wide as classic armchairs and came with a matching ottoman about the size of a coffee table.

Without the two giant decorative pillows tucked inside that leaned against each arm of the chair, two people easily fit side by side on the soft seat, complete with ample elbow room. Once the pillows were nestled inside, it often felt overly spacious and almost as if the chair wanted to swallow me whole when I sat in it alone. Yet I didn’t mind…
 

healthy maple pecan oatmeal cookies – easy recipe – dairy free, gluten free & low calorie with no refined sugar

 
That just made it feel extra cozy and comforting, like I could escape from the hustle and bustle of school, homework, and everyday life; curl up with a book; and leave everything else behind when I dove headfirst into the story and disappeared within its chapters.

That chair quickly became one of my favorite reading spots. A complete bookworm, I consumed entire novels in a single day, anything from the freshly released Harry Potter series to the giant stacks of well-loved books with fraying pages that I borrowed from the local library. I’d pick one out, climb onto the ottoman and up into the chair (quite literally, with their size!), and turn sideways on the seat with my legs tucked up under me or dangling over one of those large accent pillows. I stayed there for hours — sometimes even the entire day — only pausing to make lunch, use the restroom, or grab a snack.
 

healthy maple pecan oatmeal cookies – easy recipe – soft, chewy, whole wheat & low fat with no refined sugar

 
During my last trip to visit my parents, those memories flooded back when I spotted that green armchair. For old times’ sake, I pulled out a new novel one afternoon and settled back against the plush cushions, my legs still curled up in the same sideways position like during my childhood, and felt my entire body relax as I turned its pages.

It felt so peaceful and perfect, just like I remembered, especially when I remembered the cozy baked goodies I had brought with me…
 

healthy maple pecan oatmeal cookies – easy recipe made with maple syrup – soft, chewy, whole wheat & dairy free

 
These healthy maple pecan oatmeal cookies! They were the perfect treats to nibble on while I read my book. Paired with a glass of milk or a steaming mug of tea — or simply a second cookie! — the hours flew by on those autumn days…

And with how much my mom enjoyed these cookies too, I kind of wished I had baked a second batch!
 

healthy maple pecan oatmeal cookies – easy recipe  made with maple syrup – whole wheat, low fat, low calorie & clean eating

 

QUICK OVERVIEW – HEALTHY MAPLE PECAN OATMEAL COOKIES

Difficulty: Fairly easy, including for many beginner bakers.

Taste: Cozy and comforting, with strong notes of sweet maple, nutty pecans, and a subtle background warmth from cinnamon.

Texture: Very soft and chewy, with bits of crunch from the pecans.
 

light blue bag of Bob's Red Mill organic quick cooking rolled oats – a key ingredient to make the healthy maple pecan oatmeal cookies recipe from Amy's Healthy Baking

 

KEY INGREDIENTS TO MAKE HEALTHY MAPLE PECAN OATMEAL COOKIES

Let’s go over the ingredients you’ll need to make these healthy maple pecan oatmeal cookies. I’m assuming you already have staples like baking powder, salt, and eggs in your kitchen… So we’ll mainly cover the more interesting and important ones!

Quick cooking oats. These are my favorite kind of oats for making oatmeal cookies! They’re smaller and thinner than old-fashioned rolled oats. This means they soften faster, which gives your oatmeal cookies the best soft and chewy texture.

As for my favorite brand? I’m obsessed with Bob’s Red Mill Organic Quick Cooking Rolled Oats! They’re a staple in my kitchen, and I keep a bag of them in my pantry at all times. Bob’s Red Mill Organic Quick Cooking Rolled Oats only contain one ingredient — oats! — and have a wonderful taste and texture. I’ve used them to make cookies, muffins, scones, granola, and even cakes!

Tip: Bob’s Red Mill Quick Cooking Rolled Oats (the non-organic ones!) work equally well. Their Gluten Free Organic Quick Cooking Rolled Oats and Gluten Free Quick Cooking Rolled Oats (non-organic!) also work, if you’d like to make your healthy maple pecan oatmeal cookies gluten free!
 

5-pound brown bag of Bob's Red Mill organic whole wheat flour – a key ingredient in the healthy maple pecan oatmeal cookies recipe by Amy's Healthy Baking

 
Flour. I turned to another one of my pantry staples: Bob’s Red Mill Organic Whole Wheat Flour. It’s 100% whole grain and a high protein flour, so it works really well in baking recipes. It also has lots of nutrients, like extra fiber, and I loved how it added to the comforting taste of these oatmeal cookies!

Tip: Just like with the oats, Bob’s Red Mill Whole Wheat Flour (the non-organic version!) works equally well too. To make these maple pecan oatmeal cookies gluten free, I love using Bob’s Red Mill Gluten Free 1-to-1 Baking Flour!

Cinnamon. A classic oatmeal cookie ingredient! I love how it makes these maple pecan oatmeal cookies taste extra cozy. If you can find Saigon cinnamon, I highly recommend using it. It has a stronger and sweeter flavor, which makes your cookies taste richer and even more comforting!
 

healthy maple pecan oatmeal cookies – easy recipe made with maple syrup – soft, chewy, gluten free & dairy free with no refined sugar

 
Melted butter or coconut oil. I like melting the butter or coconut oil because I’ve found that creates a more chewy texture in cookies. Also, I rarely remember to set out butter far enough in advance for it to soften on its own… So that’s another perk! It takes a lot less time to melt butter or coconut oil — and it’s faster and easier to whip up the cookie dough as a result!

Tip: If you use coconut oil, then your maple pecan oatmeal cookies will be dairy free!

Pure maple syrup. This is what you’ll use to sweeten your healthy oatmeal cookies. Pure maple syrup is the kind that comes directly from maple trees, and it only contains one ingredient: maple syrup! It’s often sold in thin glass bottles or squat plastic jugs, and it’s considered a “clean eating” sweetener because it doesn’t contain anything refined or artificial.

Tip: Skip the pancake syrup and sugar free maple syrup! These behave differently in baking recipes, especially the latter one, and will impact the taste and texture of your cookies.
 

healthy maple pecan oatmeal cookies – easy recipe made with maple syrup – whole wheat, low calorie, clean eating & no refined sugar

 
Maple extract. The flavor from pure maple syrup is fairly subtle and can be easily overwhelmed, so you’ll add maple extract to the cookie dough to really boost that cozy maple taste. It’s a small amount, but using the maple extract makes a huge difference in how your oatmeal cookies taste!

Tip: You can usually find maple extract on the baking aisle, right next to vanilla extract!

Pecans. I love toasting my pecans before adding them to baked goods. I think it gives them a richer and sweeter flavor! When making cookies, I also chop my pecans fairly small, no larger than the size of chocolate chips, to ensure they’re well distributed and that the cookies bake evenly.
 

15 mounds of raw healthy maple pecan oatmeal cookie dough evenly distributed on a white silicone baking mat

 

HOW TO MAKE HEALTHY MAPLE PECAN OATMEAL COOKIES

Now that you’ve assembled your ingredients, let’s go over how to make the best maple pecan oatmeal cookies. This recipe is simple and straightforward, but I still have some tips to make sure your cookies turn out beautifully!

Room temperature ingredients. This is especially important for the egg and maple syrup! If you use either one straight from the refrigerator, they’ll immediately re-solidify the melted butter or coconut oil. Not good! So for the best results (and cookies!), use room temperature ingredients.

Chill the dough. When you first mix together the cookie dough, it’ll be on the wet and sticky side. Chilling helps stiffen the cookie dough and makes it easier to work with. It also lets the flavors meld together. It doesn’t take long — just a quick 20 minutes in the fridge!
 

15 flattened circles of raw healthy maple pecan oatmeal cookie dough evenly distributed on a white silicone baking mat

 
Drop and shape. After chilling, the cookie dough will still be a little sticky. That’s a good thing — it means your healthy maple pecan oatmeal cookies will be soft and chewy! However, it also means the cookie dough is too messy to shape with your hands… So use a spoon and spatula to drop it onto the baking sheet.

Yup, that’s it. Just a spoon and spatula. No special equipment!

Before baking, flatten the cookie dough a bit with your spatula to give it a spreading “head start,” then use it to smooth out the edges and make your cookies nice and round. I also like to press a couple of pecans into the tops of each cookie. I think it’s a pretty finishing touch!
 

healthy maple pecan oatmeal cookies – easy recipe made with pure maple syrup – soft, chewy, gluten free & dairy free

 
Bake. These healthy maple pecan oatmeal cookies don’t take very long to bake! They’re done when the centers still look and feel a little soft and squishy. You’ll let them cool on the warm baking sheet for about 10 minutes after removing them from the oven, and during that time, the heat from the metal pan will cook the centers all the way through without over-baking or drying out the edges. It’s one of my favorite baking tricks for really soft and chewy cookies!

Smooth the edges. This is optional — but it’s another one of my tricks for making perfectly round cookies! As soon as you remove the pan from the oven, immediately grab a butter knife and gently smooth out any lopsided edges. You have to do this the moment you pull the cookies from the oven, when they’re still piping hot and before they finish firming up and setting, so work quickly!
 

healthy maple pecan oatmeal cookies – easy recipe – soft, chewy, whole wheat, low calorie & made with no refined sugar

 

FAQS ABOUT MAPLE PECAN OATMEAL COOKIES

Are these maple pecan oatmeal cookies gluten free, dairy free, low calorie, or clean eating?
Yes! They’re naturally clean eating (with no refined sugar!), and if you use the coconut oil option, your oatmeal cookies are dairy free. See the Notes section of the recipe for my favorite ways to make them gluten free!

Can I substitute old-fashioned rolled oats?
Yes — but blitz them in a blender or food processor first! To ensure your cookies have the same soft and chewy texture, you want them to be about the same size as those smaller and thinner quick cooking oats. A few quick pulses is all it takes!
 

healthy maple pecan oatmeal cookies – easy recipe made with pure maple syrup – soft, chewy, gluten free, low fat & no refined sugar

 
Where do you find maple extract?
On the baking aisle! It should be near the regular vanilla extract. You shouldn’t have to go to any specialty shops; I’ve found it at many major grocery stores.

Can I substitute something else for the pure maple syrup?
Yup! Although it seems a teensy bit funny to do that in maple pecan oatmeal cookies… 😉 But honey and agave will both produce the same soft and chewy texture.
 

healthy maple pecan oatmeal cookies – easy recipe made with pure maple syrup – soft, chewy, whole grain, low calorie & dairy free

 
Can I substitute something else for the pecans? Or just omit them?
Absolutely! You can substitute other nuts, like walnuts or macadamia nuts, or you can use dried fruit or chocolate chips for a nut free option instead. I’ve also made these cookies without the pecans, and I loved the way those plain maple oatmeal cookies turned out!

How should I store these maple pecan oatmeal cookies? And how long do they last?
To keep them soft and chewy, store them in an airtight container. They should last a couple of days at room temperature — or at least five days (if not more!) if stored in the refrigerator.

These oatmeal cookies also freeze really well! I like to reheat individual cookies in the microwave on 30% power until they’re warmed all the way through. When thawed like that, they almost taste freshly baked!
 

 
Ready to bake your own? And when you do, remember to snap a picture and share it on Instagram using #amyshealthybaking and tagging @amyshealthybaking IN the photo itself! (That guarantees I’ll see your picture! 🙂 ) I’d love to see your healthy maple pecan oatmeal cookies!

These healthy oatmeal cookies taste AMAZING!! They’re really soft & chewy with lots of sweet maple flavor. SO cozy & comforting!! The pecans add a fun pop of flavor & crunch too. SO good! They just might be the BEST oatmeal cookies I’ve ever had! ♡ maple pecan cookies recipe. healthy oatmeal cookies low calorie. maple pecan cookies healthy. maple oatmeal cookies recipe. healthy oatmeal cookies clean eating. maple cookies soft easy.

Healthy Maple Pecan Oatmeal Cookies

© Amy’s Healthy Baking

These oatmeal cookies are supremely soft and chewy, with bits of crunch from the pecans. Between the warm cinnamon in the background and the sweet, prominent maple flavor, every bite tastes extra cozy and comforting! Leftover cookies will keep for at least two days if stored in an airtight container at room temperature or at least five days (if not longer!) if stored in an airtight container in the refrigerator.

Instructions

  • In a medium bowl, whisk together the oats, flour, baking powder, cinnamon, and salt. In a separate bowl, whisk together the butter or coconut oil and egg. Stir in the pure maple syrup until fully incorporated. Stir in the maple extract. Pour in the oat mixture, and stir until just incorporated. Gently fold in 2 ½ tablespoons of pecans. Chill the cookie dough for 20 minutes.

  • Preheat the oven to 325°F, and line a baking sheet with a silicone baking mat or parchment paper.
  • Using a spoon and spatula, drop the cookie dough into 15 rounded scoops onto the prepared sheet. Flatten to ⅜”-thick using a spatula. Gently press the remaining pecans into the tops. Bake at 325°F for 9-11 minutes. Cool on the pan for 10 minutes before turning out onto a wire rack.

Notes

IMPORTANT MEASURING NOTE – READ BEFORE BEGINNING: It’s extremely important to measure the flour and oats correctly, using this method or a kitchen scale. (← That’s the one I own!) Too much of either will dry out your cookies and leave them cakey or dry instead of chewy – especially the oats! They act like little sponges and soak up moisture from your cookie dough.
 
IMPORTANT BAKING NOTES – READ BEFORE BEGINNING: These cookies only spread a little. They’ll look very similar before and after baking (just no longer raw!), so it’s important to flatten the cookie dough before baking.
 
Do not over-bake these cookies! They’re ready to come out of the oven when the centers still feel slightly soft and underdone. The heat from the warm baking sheet will continue to cook the centers all the way through while you let the cookies rest for 10 minutes after pulling the pan from the oven.
 
OATS NOTES: Quick cooking oats are smaller and thinner than traditional old fashioned rolled oats. (You’ll also use quick cooking oats in all of these snack cake recipes, these oatmeal muffin recipes, and these oatmeal cookie recipes of mine, too!)
 
In a pinch, to make your own, add the same amount of Bob’s Red Mill Organic Old Fashioned Rolled Oats to a food processor, and pulse 10-12 times, or until the oats are about ¼ of their original size.
 
If you can’t find the organic kind, then the regular version (Bob’s Red Mill Quick Cooking Rolled Oats) works equally well! Alternatively, you can also use Bob’s Red Mill Old Fashioned Rolled Oats (the regular version!) to make your own “DIY” quick cooking oats.
 
FLOUR NOTES + ALTERNATIVES: Bob’s Red Mill Organic Whole Wheat Pastry Flour or Bob’s Red Mill Organic All-Purpose Flour may be substituted for the whole wheat flour.
 
If you can’t find the organic kind, then the regular versions of all three flours (Bob’s Red Mill Whole Wheat Flour, Bob’s Red Mill Whole Wheat Pastry Flour, and Bob’s Red Mill All-Purpose Flour) work equally well.
 
CINNAMON NOTE: I highly recommend Saigon cinnamon! It’s stronger, richer, and sweeter than the regular kind commonly found at grocery stores. (It’s basically the only kind I use in my baking recipes now!)
 
PURE MAPLE SYRUP NOTES + ALTERNATIVES: Pure maple syrup is the kind that comes directly from maple trees. It’s usually sold in thin glass bottles or squat plastic jugs (like this). It only includes one ingredient: maple syrup. (In contrast, pancake syrup is maple-flavored syrup that’s often made from corn syrup or sugar and natural maple flavor, along with other ingredients.)
 
In other recipes, I’d say that honey or agave may be substituted for the pure maple syrup… But that seems silly to include here, given that these are supposed to be maple cookies! However, it’s still true; honey and agave will work in place of the pure maple syrup, if you’d like to substitute them for any reason.
 
I don’t recommend substituting sugar free maple syrup. Those are often water-based, which affects the cookies’ texture. They usually turn out cakey or bready, rather than soft and chewy.
 
MAPLE EXTRACT NOTE: I do not recommend substituting anything for this! It adds a big boost of maple flavor, so your cookies will taste rather plain without it. Maple extract is usually sold on the baking aisle right next to the regular vanilla extract. I generally use this kind.
 
PECAN NOTES + ALTERNATIVES: Make sure they’re chopped fairly small, no larger than the size of chocolate chips, to ensure your cookies bake evenly. I like to toast the pecans before using them; I think it makes them taste richer and a little sweeter!
 
I’m not a huge fan of nuts in my cookies, which is why the amount is on the smaller side. If you’d like more pecans in your cookies, you can add up to an additional 5 tablespoons (for a total of up to ½ cup).
 
Other nuts (such as walnuts or macadamia nuts) may be substituted for the pecans. For a nut free version, substitute dried fruit or chocolate chips. You can also omit them, if you’d like!
 
GLUTEN FREE VERSION: For the oats, use Bob’s Red Mill Organic Gluten Free Quick Cooking Rolled Oats or Bob’s Red Mill Gluten Free Quick Cooking Rolled Oats (non-organic).
 
If you’re unable to find either of those, then add the same amount of Bob’s Red Mill Organic Gluten Free Old Fashioned Rolled Oats or Bob’s Red Mill Gluten Free Old Fashioned Rolled Oats (non-organic) to a food processor or blender, and pulse 10-12 times, or until the oats are about ¼ of their original size.
 
For the gluten free flour, use Bob’s Red Mill Gluten Free 1-to-1 Baking Flour. Alternatively, use the following homemade blend: ½ cup (60g) Bob’s Red Mill Millet Flour, 2 tablespoons (15g) Bob’s Red Mill Tapioca Flour, 2 tablespoons (15g) Bob’s Red Mill Brown Rice Flour, and ½ teaspoon Bob’s Red Mill Xanthan Gum.
 
DAIRY FREE VERSION: Use the coconut oil option or stick-style vegan butter (such as this) in place of the unsalted butter.
 
NUT FREE VERSION: Use the unsalted butter option or stick-style vegan butter (such as this), and substitute dried fruit or chocolate chips for the pecans – or simply omit them.
 
HOW TO STORE: Store leftover cookies in an airtight container. If left at room temperature, they’ll keep for a couple of days. If refrigerated, they’ll last at least five days (if not longer!). These oatmeal cookies also freeze really well!
 
For answers to all other questions regarding substitutions and tips, see my Oatmeal Cookie FAQ page.
 
{gluten free, dairy free, clean eating, low fat}
DID YOU MAKE THIS RECIPE?I’d love to hear what you think of it in a comment below! If you take a picture, tag @amyshealthybaking on Instagram or use the hashtag #amyshealthybaking.

View Nutrition Information + Weight Watchers Points

This post was sponsored by Bob’s Red Mill. You can find any (and all!) of their products near you using their handy store locator! As always, all opinions, text, photographs, and recipe are my own. Thank you for supporting the brands that help me continue to create and share recipes with you!
 
 
You may also like Amy’s other recipes…
  Healthy Maple Pecan Granola
  Healthy Maple Scones
  Healthy Pecan Pie Thumbprint Cookies
  Healthy Strawberry Pecan Banana Bread
  Healthy Gingerbread Oatmeal Cookies
  Healthy Harvest Oatmeal Cookies
  Healthy Spiced Chocolate Chip Oatmeal Cookies
  …and the rest of Amy’s healthy oatmeal cookie recipes!

healthy maple pecan oatmeal cookies – easy recipe – soft, chewy, low calorie, clean eating & made with no refined sugar

 

 





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