Vegan Cardamom Pecan Cookies

thevegan8.com

Eileen smiles

1 ¼ cups (160g) superfine oat flour

½ teaspoon baking soda

2 tablespoons (24g) coconut sugar

2 teaspoons ground cardamom (see NOTE)

½ teaspoon salt

½ cup (160g) pure maple syrup

½ cup + 2 tablespoons (160g) super creamy roasted almond butter (roasted is more oily and will produce a much more moist cookie)

1 ½ teaspoons (8g) vanilla extract

½ cup (70g) tiny pieces chopped pecans OR 14 pecans for just the topping(see NOTE)

subheading: NOTE:

As always I recommend a scale for accuracy with baking. As you can see from the photos, I made them 2 different ways. One version is with just a pecan placed on top, which is pretty. But the 2nd version I chopped up tiny pieces of pecans and put them in the batter. That was my favorite version! Since these are oat flour based cookies, oat flour tends to dry out easily and quicker. So, these buttery pecan bits throughout give a wonderful flavor and texture. These have a strong cardamom flavor. If you do not like cardamom, you can try subbing cinnamon, I have not tested this personally. As always I recommend a scale for accuracy with baking. As you can see from the photos, I made them 2 different ways. One version is with just a pecan placed on top, which is pretty. But the 2nd version I chopped up tiny pieces of pecans and put them in the batter. That was my favorite version! Since these are oat flour based cookies, oat flour tends to dry out easily and quicker. So, these buttery pecan bits throughout give a wonderful flavor and texture. These have a strong cardamom flavor. If you do not like cardamom, you can try subbing cinnamon, I have not tested this personally.

I use this scale.

Directions at thevegan8.com

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