Salted Pecan Crackles
These Salted Pecan Crackles, easily made gluten-free, are addictive bites of sweet, crispy cookie and roasted nuts. Add a drizzle of chocolate and enjoy!
| Servings | Prep Time |
| 10dozen | 20minutes |
| Cook Time |
| 5minutes per pan |
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Ingredients
- 1/2 cup all purpose flourGluten-free version: sub in 1/2 cup almond flour and 1/4 teas. xanthan gum.
- 1/2teaspoon salt
- 1/2teaspoon baking powder
- 1cup sugar
- 1/4cup almond milk or oat milk, or other unsweetened, unflavoured plant milk
- 1/2cup melted vegan butter
- 1/3cup corn syrup
- 1 1/2teaspoons vanilla
- 2cups lightly roasted pecan halveschopped roughly to leave some larger pieces
- 1/2cup chopped roasted hazelnutsoptional but add a great crunch and flavour
- 1cup rolled oatsUse Gluten-free type if making the GF version.
- 1/2cup chocolate chipsmelted and vegan of course! Kirkland semi-sweet are great!
- ground salt
Instructions
- Heat oven to 350 degrees. Line cookie trays with parchment paper. (This is really important!)
- Combine flour, salt, baking powder, and sugar. In a mixing bowl, combine almond milk, melted vegan butter, corn syrup, and vanilla.
- Combine dry and wet ingredients and mix till smooth. Then stir in the oatmeal and chopped pecans (and optional hazelnuts). Mixture will be thin.
- Put 1/2 teaspoon drops of cookie batter spaced well apart, as these really spread!! Twelve cookies per sheet usually works well. Put in oven and watch closely. These cook for only 4-5 minutes, until they become a deep golden lacey cookie!
- Slide the entire piece of parchment paper with the hot cookies on to a table to cool. A quick grind of sea salt over the cookies when they are warm is optional but adds a great flavour!
- If you decide to add the chocolate, just melt a few chocolate chips in the micro for a few seconds. Stir and continue melting until the chocolate can be dripped from a fork. Have fun drizzling some on your cookies. Enjoy!
Recipe Notes
They stay crisp longer if kept airtight. If these get soft, they can easily be crisped back up by placing them on parchment paper and putting them in a 325 degree oven for a minute or two, until soft, and then letting them cool and get crispy again. Usually they don’t last long enough to get soft!
Kate and Frankie were great supervisors!
