Saturday, November 16, 2013

Sugar-free Oatmeal Pecan Cookies

These are seriously good. And seriously vegan, gluten-free, and sugar-free (except for the tiny amount of sugar in the pumpkin puree). BAM. A tri-fecta of guilt-abolishing truths about desserts. I've made them a few times now, and while the texture isn't quite perfect, they stay together pretty well considering how many substitutions are in them. And everyone I've shared them with to (n=10) loved the flavor -- even though most don't follow a vegan, gluten-free, or sugar-free diet.

**These are loosely based on this recipe.

Sugar-free Oatmeal Pecan Cookies

1 1/2 cups almond flour
1/2 cup sorghum flour
1 tsp. baking powder
1/3 cup Stevia in the Raw
1/3 cup shredded coconut
1 tsp. salt
1/2 - 1 tsp. cinnamon
1/4 cup pumpkin puree
4 - 5 tbsp. coconut oil, warmed to liquid
3 - 4 tsp. vanilla extract (to taste)
1/2 cup gluten-free oats OR quinoa flakes (I've tried both and either way, you'll eat every last one)
1/2 cup pecan pieces (either raw or roasted will work)

Preheat the oven to 350 degrees F. Mix the almond flour, sorghum flour, baking powder, stevia, shredded coconut, salt, and cinnamon together. Add the pumpkin puree, melted coconut oil, and vanilla extract and mix well. Add in the oats or quinoa flakes and pecan pieces and mix well. It will be slightly crumbly, but it should still be stick enough to roll into little balls. If it's not, add a little more melted coconut oil and/or vanilla extract until it is.

Roll into tablespoon-sized balls and line up on a lined cookie sheet. These don't really spread much, so you can put them pretty close together. Bake for 7 - 11 minutes or just until light golden brown on top. Remove from oven and place on a cooling rack. Eat as many as you want before storing in an airtight container (for best results so they don't crumble when they rub against each other, separate layers with waxed paper).