Recipe Vortex

Dry Ingredients

1 1/3 cups gluten free oat flour – if using homemade, make sure it’s very finely ground (not coarse)

1/4 teaspoon baking powder

1/2 teaspoon baking soda

¾ teaspoon ground cinnamon

1/4 teaspoon salt

Wet Ingredients

1/4 cup + 2 tablespoons solid coconut oil*

2/3 cup coconut sugar

1 1/3 modified flax eggs (4 teaspoons ground flax + 4 Tablespoons water, whisked together, set for 15 mins)

1 teaspoon pure vanilla extract

Add-In Ingredients

½ cup + 2 tablespoons pecans, chopped

Preheat the oven to 375°F. Line a cookie sheet with parchment paper or greased foil.

In a medium mixing bowl, whisk together the dry ingredients: flour, baking powder, baking soda, cinnamon and salt. Set aside.

Add solid coconut oil* and coconut sugar to a large mixing bowl. Using a pastry cutter or fork, cut the sugar into the solid oil—this will take a few minutes. Cut until only small coconut oil clumps remain and the texture is like clumpy wet sand.

Add in the remaining wet ingredients: modified flax egg and vanilla extract. Whisk until just incorporated. The mixture will be wet and chunky.

Using a hand mixer, gradually add the dry ingredients into the wet ingredients bowl. Mix until well-incorporated and a cohesive dough forms. Don’t worry about the small clumps of solid coconut oil—this is expected. Fold in chopped pecans.

If the cookie dough is sticky and wet, like thick cake batter, the coconut oil was not solid enough. This will result in soft, cakey cookies. The cookie dough texture should be firm and very thick, just like cookie dough. To fix this: cover cookie dough and chill in the freezer for 15-25 minutes, until firm throughout.

Using a 2-tablespoon cookie scoop, scoop and drop balls of cookie dough onto the prepared baking sheet. Optionally, press pecans into the top of cookies. Bake 10-14 minutes. Mine took 12 minutes. After removing from the oven, give the baking sheet a few light taps to flatten the cookies to perfection.

Transfer baking sheet to a cooling rack. Allow cookies to cool on the baking sheet for 10 minutes. Afterward, use a heatproof spatula to transfer cookies directly onto the cooling rack for to finish cooling. Enjoy! Storing instructions below.