These Healthy & Easy Pecan Cookies are delicious, wholesome, and completely vegan without even trying! Perfect for anyone looking for an easy sweet treat that’s made with nourishing ingredients, this recipe is gluten-free (if you use GF oats), contains no refined sugar, and is made in just one bowl. They’re crispy on the outside, soft on the inside, and packed with good-for-you fats, fibre, and flavour.
Whether you’re following a plant-based lifestyle or just looking for something healthier to enjoy with your afternoon tea, these cookies hit the spot. I like to think of them as the kind of cookie that makes you feel good after eating—no sugar crash, no guilt, just a sweet, nutty, satisfying bite.
And let’s be honest, we all need a no-fuss recipe we can throw together in minutes. These are great for meal prep too—they stay fresh in a tin or freezer and are perfect for that post-lunch treat or as a quick snack on the go.
Why Are These Cookies Good For You
These cookies are more than just a delicious treat—they’re also a great way to support your gut and overall health. Thanks to the mix of nuts, seeds, oats, and dark chocolate, they offer a variety of plant-based ingredients, which contributes to something called plant diversity. According to nutritional research, the more diverse your plant intake is, the better it is for your gut microbiome—the collection of friendly bacteria in your digestive system that help keep everything running smoothly (source: British Dietetic Association).
Each ingredient in these cookies brings something valuable to the table:
- Ground almonds and pecans provide healthy fats and fibre, both of which support digestion.
- Oats are rich in beta-glucan, a type of soluble fibre linked to improved heart and gut health (source: NHS).
- Flaxseeds support digestion and are a great source of omega-3 fatty acids (source: BBC Good Food).
- Dark chocolate contains polyphenols, which act as fuel for your good gut bacteria (source: Johns Hopkins Medicine).
So not only are these cookies satisfying and full of flavour, but they also sneak in a bit of nourishment for your gut—proof that dessert can be good for you too.
Tips
- Chop chocolate roughly: You’ll get bigger chunks of melty goodness.
- Flatten slightly before baking: These don’t spread much in the oven.
- Let them cool: They’ll firm up as they cool, so resist the urge to move them straight away.
- Make them extra special: Add a pinch of sea salt on top before baking.
Swaps
Ground almond: You can try using hazelnut meal or oat flour, but the result will be slightly different in texture and richness.
Ground oats: Use shop-bought oat flour or simply blitz rolled oats in a blender until fine.
Maple syrup: Honey works too (if you’re not vegan), or agave nectar.
Olive oil: Any neutral oil like sunflower or coconut oil will do.
Flaxseed + water: This is your vegan “egg.” You can use 1 regular egg if you’re not following a vegan diet.
Pecans: These are my favourite nuts and they are the perfect match for these cookies! If you don’t have pecans try any other nut of choice: almonds would be my second nut of choice. Walnuts or hazelnuts make great alternatives.
Dark chocolate: For any of my baking and recipes I always use 70% dark chocolate, but if you’re not used to dark chocolate, start with 50–60% until you get used to the flavo
Storage
Fridge: store the baked cookies in an airtight container for up to 5 days.
Freezer: freeze in a single layer in a sealed container or freezer bag for up to 2 months. Defrost at room temperature or warm up in the oven or air fryer for a few minutes to bring back the crispiness.
Healthy & Easy Pecan Cookies
Ingredients
- 100 g ground almond
- 20 g ground oats
- 20 g dark chocolate chocolate roughly chopped
- 30 ml maple
- 20 ml oil I used extra virgin olive oil
- 10 g ground flaxseed 30ml water
- 40 g pecan roughly broken down
Instructions
- Add all the ingredients to a bowl and mix until everything is well incorporated.
- Scoop up a tablespoon of the mixture and shape into cookies.
- Transfer to a baking tin, with parchment paper on it and bake in the oven at 180C for 20 mins.