I created this recipe for gluten free pecan cookies for Nature’s Path. The recipe is not only gluten free but dairy free too.
The sun is shining and life looks good.
Hopefully it is only going to get better when I share this recipe with you that I have created for Nature’s Path.
If you haven’t heard of Nature’s Path then it is high time you did!
If you visit the ‘freefrom’ aisle of any supermarket or take a trip to your local health food shop, you are likely to find some of their products lurking among the cereals.
The thing with Nature’s Path is that they are no ordinary cereal company.
Their products are all organic and of the highest quality with all ingredients sustainably sourced, following their belief that the earth should be left better than it was found.
Some of the Nature’s Path range.
When I was asked to create some recipes for them using their products I was therefore delighted.
What could be better than taking the finest ingredients and sculpting them into tempting, delicious treats?
When I say treats, I don’t just mean of the sweet variety.
No, along with being challenged to create sweet and savoury recipes using their cereals, I was also challenged to ensure that they were vegetarian and egg-free!
Some of the recipes will be hosted on my site because they are not egg-free (don’t ask!).
Those that are gluten-free, egg-free and vegetarian will be over on the Nature’s Path website and sent out in their monthly newsletter.
With no further ado let me introduce you to these divine gluten free pecan cookies.
They are made with Nature’s Path Maple Sunrise and maple flavour Hot and Steamy oats for a truly delicious, but not too sweet, treat.
I do hope you enjoy them!
Gluten Free Pecan Cookies
Ingredients
- 140 g Nature's Path Maple Sunrise
- 2 sachets Nature's Path maple flavour Hot and Steamy oats
- 70 g coconut oil - melted
- 40 g soft brown sugar
- 1 medium egg
- 8 pecan halves
- 1/2 tsp bicarbonate of soda
Instructions
- Grease a large baking tray with some coconut oil and set the oven to 150 degrees C, 130 degree fan oven or gas mark 2.
- Place the Maple Sunrise in a food processor and whizz until fine. Alternatively, place in a strong bag and crush with a rolling pin.
- Combine the melted coconut oil, oats, sugar, egg and bicarbonate of soda with the crushed Maple Sunrise until the mixture forms a dough.
- Divide the dough into 8 pieces and roll into balls.
- Place the balls of dough onto the prepared baking tray and flatten slightly. Top each with a pecan half and bake for 10-12 minutes until golden.
- Cool in the tray.
Incredible photos by Kimberly Rainford, not me!
Winnie says
YUMMY !!
These are definitely cookies for me 🙂
Love the combination of maple and pecans!!
Vicki Montague says
Hi Winnie, thank you for your comment! Maple and pecans is rather irresistible isn’t it?!
Honest mum says
Wow love these and will try them for the nut eaters here or omit/replace with possibly seeds or dessicated coconut. Thanks for linking up to #tastytuesdays
Vicki Montague says
Oh yes, no need for the nuts at all really…just makes them look pretty but they would still be lovely without!
Vicki Montague says
Hi Ciara, they are really lovely and not too sweet and naughty. A nice little pick-me-up without too much sugar!
Kate - glutenfreealchemist says
Nice! I love oaty cookies and coconut oil makes for a great crunch. Natures Path do have some fab products!!
Vicki Montague says
Let me know if you give them a try Kate! They are so easy to make and the kids loved them!
Rai says
Yes the sun is shining here too! Maple and pecans – what a winning combo! Will be trying out an egg-free version of these for my son. Cheers 🙂
Vicki Montague says
Hi Rai, I will be experimenting with these to make an egg-free version. I am pretty sure that using flax would work…just need to do it!