Gluten Free Pecan Cookies
Gluten-free, Dairy-free, Soya-free
Prevent your screen from going dark
Servings 8
Author Vicki Montague - The Free From Fairy
- 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
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.