These Vegan Cookies are Crispy With a Great Pecan-Maple Finish
RECIPE: Makes about 30
- maple syrup – 1/3 cup
- vegetable oil – neutral, 1/2 cup
- rice vinegar – 1 tsp
- vanilla extract – 1 tsp
- water – 3 TBS
- pecans, 1 cup – [or walnuts], chopped
- flour, pastry – 1-1/4 cups, [whole wheat is good]
- rolled oats – 1-1/4 cups
- salt – 1 tsp
- flax seeds – 2 TBS [optional]
INSTRUCTIONS:
- Preheat oven to 350 degrees. Oil the cookie sheets or use parchment paper
- Roast the nuts for 6 minutes, then cool slightly and chop
- Combine the dry ingredients: nuts, flour, rolled oats, and salt
- In another bowl combine the wet ingredients: syrup, oil, vinegar, vanilla, and water
- Add the wet into the dry ingredients and combine well
- Spoon 2 tablespoon batter per cookie on an oiled cookie sheet. Flatten them as they will not spread
- Bake for 11-12 minutes on top rack until bits of cookie take on color
Recipe adapted, original by Jeff Woodward

I just remade a batch and found adding a tablespoon of water to the batter will make it easier to form into cookies. B.H.
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