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+ servings

Gluten Free Pecan Cookies

Gluten-free, Dairy-free, Soya-free
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


  1. 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.
  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.
  3. Combine the melted coconut oil, oats, sugar, egg and bicarbonate of soda with the crushed Maple Sunrise until the mixture forms a dough.
  4. Divide the dough into 8 pieces and roll into balls.
  5. 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.
  6. Cool in the tray.