Ingredients

The following ingredients have 20 Servings
  • 1 cup homemade toasted pecan butter
  • 1/2 cup dark brown sugar
  • 1 large egg
  • 1/2 teaspoon vanilla
  • 3/4 cup gluten free oats
  • 1/2 teaspoon baking soda
  • 1/2 cup chocolate chips, dairy free if desired
  • 1/2 cup coconut flakes, optional

Instruction

  • Preheat oven to 350 degrees F. In small bowl mix together the oats and baking soda; set aside.
  • In a large bowl beat pecan butter, brown sugar, egg and vanilla with an electric mixer until smooth. Mix in dry ingredients with a wooden spoon, then gently fold in chocolate chips.
  • Drop cookie dough by tablespoonful onto prepared cookie sheet, leaving 2 inches of space in between. Bake cookies for 9-12 minutes and remove when edges barely begin to turn a golden brown. The cookies may look a little underdone, but they will continue to cook once you remove them from the oven. 
  • Cool for 5 minutes on the cookie sheet then transfer to a wire rack to cool completely. Repeat with remaining cookie dough. Makes 20 cookies. Store in airtight container.