The texture isn’t the same, but the taste of this cookie was inspired by the Cowboy Cookie – chocolate, coconut, oats, and pecan. If you do not have a food processor you could probably substitute 1 cup of store-bought pecan butter for the pecans but I make no guarantees that this substitution will work. If you are following a gluten-free diet for medical reasons please make sure that the ingredients you purchase are appropriate for your diet.
Yield: 2 dozen; Prep Time: 30 minutes; Cook Time: 15 minutes
- 2 cups pecans
- 1/4 tsp salt
- 2 tsp extra virgin olive oil
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs, lightly beaten
- 1 tsp vanilla extract
- 3/4 cup gluten-free oats
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup shredded unsweetened coconut
- Preheat oven to 350 degrees Farenheit. Prepare a cookie sheet with baking spray.
- Spread pecans in a single layer on prepared cookie sheet. Spritz with a bit of baking spray and sprinkle with salt.
- Toast pecans, about 10 minutes in the oven, watching them carefully so they don’t burn. Remove from oven and allow toasted pecans to cool completely before moving on to the next step.
- Place cooled, toasted pecans into food processor along with olive oil. Process until smooth, 1 – 2 minutes. You are looking for a consistency similar to natural peanut butter.
- Place pecan butter, sugars, eggs, and vanilla in a large bowl and use a hand-mixer to mix until well-combined.
- Use a spatula to fold oats, chocolate chips, and coconut into batter.
- Line two cookie sheets with parchment paper or Silpat mats. Roll batter into heaping teaspoons and place in evenly spaced rows on prepared cookie sheets.
- Bake 15 minutes at 350 degrees Farenheit, until firm.