These oatmeal pecan cookies are crispy on the outside, soft and chewy on the inside. They are the perfect texture and have less sugar than most other cookies. The whole family will love them!
Other cookies to try
The mixture of pecans and muesli or oatmeal really gives these cookies a great texture. I am a big texture lover and I always need some texture in just about everything I eat!Jump to Recipe
Coconut oil. Coconut oil to replace the butter and make them dairy free. If you prefer butter and have butter on hand, by all means please feel free to use that. I prefer to keep these cookies dairy free.
Flour. I used all purpose flour.
Sugar. I used coconut sugar and white sugar for this recipe. I had both and wanted them to look a certain way. The coconut sugar is a bit healthier and will make your cookies come out a little darker than if you use white sugar. The mixture of the two sugars gives these cookies a chewier consistency and I just love it.
Pecans. This is optional, if you don’t have pecans or if you have an allergy please leave these out or use any nut you prefer! The pecans are my favorite addition.
Oats or museli. I used museli because I wanted to add some dried fruit into these cookies. The muesli I used can be found here. It has dried blueberries which replaced raisins perfectly! If you do not have muesli, use regular old fashioned oats. The museli gives these cookies a fantastic texture and the dried fruit adds a little moisture.
The dough for these cookies is dry and thick. This is wy they have a crispy outside. By baking them for a short amount of time it will keep them chewy and soft in the middle.
I always like to use a cookie scoop to form cookies. It helps to make them a consistent size and shape throughout so that when you bake them they are all evenly cooked in the middle and you know what to expect. This is the cookie scoop I use
Easy Pecan Oatmeal Cookies
- cookie sheet
- parchment paper
- Optional cookie scoop for equal size cookies
For the cookies
- 1 cup all purpose flour
- 1 tsp baking soda
- 1½ tsp cinnamon
- ⅛ tsp nutmeg
- ¼ cup melted coconut oil
- ⅓ cup coconut sugar
- ¼ cup white sugar
- 1 large egg room temp
- ⅓ cup pecan pieces
- 2 tsp vanilla extract
- 1 cup museli or oats
- ¼ cup raisins (optional!)
For the icing (optional if you want them on the sweeter side!)
- 2 tbs milk or water – I used almond milk *see instructions before mixing!
- ¼ cup powdered sugar
For the cookies
- Mix dry ingredients with a whisk in a medium bowl
- Mix oil, sugar, egg, vanilla together. Grate carrots in a food processor, add carrots and walnuts to the liquid bowl. Slowly stir in dry ingredients. Make sure everything is stirred in
- Use an ice cream scoop or tbs measuring cup to scoop dough out. Place on parchement paper covered cooke sheet about 2 inches apart as they will spread a little. Bake at 350 for about 11 minutes. Keep a close eye on them. You will need to bake two batches.
For the icing
- Add powdered sugar to a small bowl and add 1 tbs of milk/water at a time. whisk together. additonal liquid might be needed but start with 1 tbs at a time. once you have the consistency you prefer, scoop into a plastic bag. snip a small corner off the bag and drizzle over the cookies.