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Gluten Free Pecan Cookies
Gluten-free, Dairy-free, Soya-free
Servings 8
Author Vicki Montague - The Free From Fairy
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140
g
Nature's Path Maple Sunrise
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2
sachets Nature's Path maple flavour Hot and Steamy oats
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70
g
coconut oil
melted
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40
g
soft brown sugar
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1
medium egg
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8
pecan halves
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1/2
tsp
bicarbonate of soda
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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.
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Place the Maple Sunrise in a food processor and whizz until fine. Alternatively, place in a strong bag and crush with a rolling pin.
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Combine the melted coconut oil, oats, sugar, egg and bicarbonate of soda with the crushed Maple Sunrise until the mixture forms a dough.
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Divide the dough into 8 pieces and roll into balls.
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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.
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Cool in the tray.