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Soft-baked Oatmeal Pecan Energy Cookies filled with cozy spices and energy-boosting superfoods! These delicious cookies are both vegan and gluten-free, so get to baking and swap your morning coffee for these sweet cookies!
Oatmeal Pecan Energy Cookies
Who needs coffee when you have energy cookies to get you through your mid-morning slump? Okay, I kid. I couldn’t actually eat cookies in place of my coffee every morning. But, if you’re into caffeine-free, energizing foods (or, you know, you’re big into oatmeal cookies like I am) then I know you will love these Oatmeal Pecan Energy Cookies.
Baked with Your Super’s Energy Bomb Superfood Mix, just two of these soft-baked oatmeal cookies will give you a full serving of organic & energizing superfoods. Like, boost-your-energy-levels-up-to-8-hours kind of energizing. And, let’s be honest, what’s better than a midday cookie snack?
The cookie dough comes together like a traditional oatmeal cookie. And you don’t need to chill the dough – that means minimal time in the kitchen and far less waiting (we’re talking only 6 minutes of bake time!!). I used a traditional cookie scoop (a 1.5 Tbsp size) to scoop my cookies onto my prepared baking sheet. No rolling or shaping necessary.
Then, as soon as the cookies come out of the oven, you’ll press half of a pecan right into the center of each cookie. Obviously this is optional, but I highly recommend adding the pecans for the flavor and crunch. Let your cookies cool (after eating a couple) and store them for when you need a little energy pick-me-up.
Some of the Ingredients You’ll Need:
- Plant-based butter adds moisture to these cookies and keeps the texture right where we want it – like a regular oatmeal cookie!
- Coconut sugar is low GI and easily replaces refined cane sugar 1:1. I love using it to bake cookies as it yields an amazing cookie texture. If you don’t have any on hand, I recommend regular brown sugar (lightly packed) as an alternative.
- Vegan egg replacer binds the cookies the same way an egg would. Whatever you choose to use, it’s important to mix it with 3 Tbsp of water for this recipe. If you’re not vegan/egg-free, you can use 1 large egg.
- Gluten-free all-purpose flour is the easiest way to make these cookies gluten-free. I don’t recommend any other flours.
- Your Super Energy Bomb Mix adds five energizing superfoods to these cookies: acai, guarana, maca, lucuma, and banana!
- Quick oats are the finer, less chunky version of rolled oats. Make sure yours are labeled “gluten-free”. And if you’d like to use regular rolled oats, they should work in this recipe as well.
- Ground cinnamon adds that cozy flavor we all love in our oatmeal cookies.
- Ground nutmeg pairs well with the cinnamon and Super Energy Bomb Mix. If you don’t have any on hand, you can omit it, or add more ground cinnamon.
- 1/2 cup plant-based butter, softened
- 3/4 cup coconut sugar
- 1 vegan egg replacer (see Note 1)
- 1 tsp vanilla extract
- 1 Tbsp water
- 1 cup gluten-free all-purpose flour
- 1/4 cup Your Super Energy Bomb Mix (use code RACHAELNG to for 15% off)
- 1 1/4 cup gluten-free quick oats
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- ~1/2 cup pecan halves (24 halves)
- Preheat your oven to 350°F and line two baking sheets with parchment paper. Prepare your vegan egg by mixing your replacer with 3 Tbsp of water; set aside to thicken for 5 minutes.
- In a large bowl, beat together the plant-based butter and coconut sugar until fluffy. Beat in the vegan egg and then the vanilla. Finally, beat in the water.
- In a separate, medium bowl, whisk together the flour, Energy Bomb Mix, oats, baking soda, salt, cinnamon, and nutmeg. Add the dry ingredients to the wet and gently mix together with a large spoon.
- Scoop cookies 1.5 Tbsp in size onto your prepared baking sheet (I like to bake 8 at a time). Bake at 350°F for 5-6 minutes. Immediately press one pecan half into the top of each cookie. For rounder cookies, use the back of a spoon to gently shape each cookie.
- Allow the cookies to rest on the baking sheet for 2 minutes before gently removing to a cooling rack. Repeat step 4 until all of the cookies are baked, being sure to only scoop the dough onto a room temperature baking sheet.
- Store cooled cookies in an airtight container at room temperature.
- For proper moisture content, it's important to mix your vegan egg replacer with 3 Tbsp of water, regardless of what the instructions on the package say
Amount Per Serving: Calories: 306Total Fat: 21gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 36mgSodium: 235mgCarbohydrates: 27gFiber: 3gSugar: 13gProtein: 4g
calculated nutrition information may not always be accurate