Gluten free vegan maple pecan oatmeal cookies

• Vegan
• Gluten free

• Refrigerated

  • 1/4 cup So delicious unsweetened coconut milk or almond milk

• Breakfast Foods

  • 1 3/4 cups Bob's red mill certified gluten free rolled oats

• Condiments

  • 1/3 cup Maple syrup, pure

• Baking & Spices

  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1 cup Coconut sugar or maple sugar
  • 1 1/2 cups Sarah's gluten free flour blend
  • 1/2 tsp Sea salt
  • 1 tsp Vanilla extract, pure

• Oils & Vinegars

  • 1/2 cup Refined coconut oil

• Nuts & Seeds

  • 1 1/2 cups Pecans

Found on sarahbakesgfree.com

Ingredients

• 1 3/4 cups Bobs Red Mill certified gluten free rolled oats
• 1 1/2 cups Sarahs gluten free flour blend
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon sea salt
• 1 cup coconut sugar or maple sugar
• 1/2 cup refined coconut oil, softened*
• 1/3 cup pure maple syrup, room temperature
• 1/4 cup So Delicious unsweetened coconut milk or almond milk, room temperature
• 1 teaspoon pure vanilla extract
• 1 1/2 cups roughly chopped pecans

Directions

• Preheat oven to 350 degrees. Line baking sheets with parchment paper.
• In medium bowl, sift together oats, flour blend, baking powder, baking soda and salt. Set aside.
• In large mixing bowl, cream together coconut sugar and coconut oil.
• Mix in maple syrup, coconut milk and vanilla. Add flour mixture and pecans. Stir until just combined.
• Place 3-tablespoon size scoops {or use large cookie scoop} of cookie dough onto prepared baking sheet.
• Bake cookies 10-12 minutes. Cookies with be golden brown and soft to the touch. Place on cooling rack to cool completely.