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Oatmeal Chai Cookies with Pecans

Chewy Oatmeal Chai Cookies with Pecans for Cozy Fall Treats

These Oatmeal Chai Cookies with Pecans are a cozy fall treat, combining warm chai spices and crunchy pecans.
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Prep Time 15 minutes
Cook Time 15 minutes
Chilling Time 15 minutes
Total Time 45 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: Baking
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup All-Purpose Flour Substitute with gluten-free flour blend if desired.
  • 1 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • 1 teaspoon Cinnamon Can be swapped with pumpkin pie spice.
  • 1 teaspoon Ground Ginger
  • 1/2 teaspoon Allspice Optional.
  • 1/2 teaspoon Cloves Optional.
  • 1/4 teaspoon Nutmeg Optional but recommended.
  • 1/2 teaspoon Salt
  • 1/2 cup Unsalted Butter Coconut oil is a great dairy-free substitute.
  • 1 cup Brown Sugar Choosing white sugar will alter flavor.
  • 1 large Egg A flax egg can be used for vegan option.
  • 1 teaspoon Vanilla Extract
  • 2 cups Old-Fashioned Oats Instant oats may change consistency.
  • 1 cup Chopped Pecans Substitute with walnuts or almonds.
Optional Mix-Ins
  • 1 cup Chocolate Chips Substitute for pecans for a sweeter treat.
  • 1 cup Dried Fruits Add raisins or cranberries for extra chew.
  • Extra Spices Increase ginger or try other spices.

Equipment

  • Oven
  • mixing bowls
  • Whisk
  • spatula
  • cookie scoop
  • parchment paper

Method
 

Preparation
  1. Preheat your oven to 350°F (176°C) and line two baking sheets with parchment paper.
  2. In a medium-sized bowl, whisk together flour, baking powder, baking soda, cinnamon, ground ginger, allspice, cloves, nutmeg, and salt.
  3. In a large bowl, melt the butter, let it cool slightly, then whisk in brown sugar until creamy. Incorporate egg and vanilla until smooth.
  4. Sift the dry ingredients into the wet mixture, gently fold in oats and pecans until just combined.
  5. Cover the dough with plastic wrap and refrigerate for about 15 minutes.
  6. Scoop dough onto prepared baking sheets, spacing them apart. Bake for 12-15 minutes until edges are golden brown.
  7. Cool cookies on baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 120mgPotassium: 80mgFiber: 1gSugar: 8gVitamin A: 200IUCalcium: 20mgIron: 1mg

Notes

Avoid overmixing the dough for chewy cookies. Refrigerating enhances flavors and shapes. Adjust spice levels for stronger flavor.

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