These Oatmeal Pecan Cookies are studded with sweet and salty Miso Toffee that melt into pockets of lacy goodness.
Table of Contents
Ingredients (+Substitutions)
- Oatmeal: Rolled oats will give these cookies that classic chewy oat-y texture.
- Raw Pecans
- Raw Sesame seeds
- Maple syrup: For sweetening the oats and give the cookies a slight maple-y flavour.
- Butter: I always use my dairy free butter that browns, however you can use any store bought plant based block butter that contain solids (ie. Miyokos). If not dairy free, feel free to use your favourite dairy butter.
- All purpose flour
- Baking soda: Helps these cookies spread.
- Sugar: Both granulated cane sugar and light brown sugar for crispy edges and chewy centres.
- Egg: I like to use flaxafaba eggs for these cookies for a chewier cookie. Regular flax eggs or egg can be substituted.
- Miso Toffee: I make my own dairy free toffee bits, however you can also opt to use store bought toffee bits.
How to make Miso Toffee Oat Pecan Cookies
- Make the granola: Preheat oven to 350 F (180 C). Mix the oats, pecans, sesame seeds, maple syrup and cinnamon together. Bake for 10-13 minutes. Set aside to cool.
- Brown butter: Add the cubed butter to a saucepan over medium heat and cook, stirring frequently until you see brown specks and starts to smell nutty. Immediately transfer the butter to a heat proof mixing bowl and allow it to cool.
- Blend: To a food processor, blend 1/2 cup (108 g) of the granola, all purpose flour, baking soda and salt. Set aside.
- Make the dough: Once the butter has cooled, whisk in the sugars. Add in the egg and vanilla and stir to combine. Add the blended granola mixture and mix until just combined. Fold in the miso toffee and remaining granola until evenly mixed.
- Portion & chill: Using a 1/4 cup cookie scoop, portion out the dough and place on a parchment lined baking sheet. Cover and refrigerate for at least 2 hours, or up to 48 hours.
- Bake: When ready, preheat oven to 350 F. Place cookie dough on lined baking sheet, 3 inches apart. Bake for 15-18 minutes.
- Cool: Once out of the oven, tap the baking tray on the counter to create ripple effects. Allow the cookies to rest on the baking tray for 5 minutes before transferring to a wire rack.
- Serve & store: Serve once cooled or store in an airtight container for up to 1 week.
Recipe Tips
- Brown butter: if you don’t have any plant based butter that browns, you can use any plant based butter and add 1 tsp of almond flour and use that as your solids.
- Chill the dough overnight: Whenever possible, I always recommend chilling cookie dough overnight for optimal flavour and texture.
Enjoy!! If you make this Miso Toffee, Oat & Pecan Cookies recipe, let me know! Leave a comment, rating and if you decide to share it on socials, tag me on instagram @Okonomikitchen. I’d love to hear from you 😁!
Print
Miso Toffee, Oat & Pecan Cookies
- Total Time: 2 hours 30 minutes
- Yield: 9 cookies 1x
- Diet: Vegan
Description
These Oatmeal Pecan Cookies are studded with sweet and salty Miso Toffee that melt into pockets of lacy goodness.
Ingredients
Units
Scale
Granola
- 1 cup (100 g) rolled oats
- 2/3 cup (83 g) pecans
- 2 tbsp (18 g) sesame seeds
- 1 1/2 tbsp (30 ml) maple syrup
- 1/2 tsp cinnamon
Cookies
- 1/2 cup (112 g) butter
- 1/2 cup + 2 tbsp (90 g) all purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3.5 tbsp (44 g) granulated cane sugar
- 1/3 cup (63 g) dark brown sugar
- 1 flaxafaba egg or 1 large egg
- 1/2 tbsp (7.5 ml) vanilla
- 1/2 cup (112 g) miso toffee
Instructions
- Make the granola: Preheat oven to 350 F (180 C). Mix the oats, pecans, sesame seeds, maple syrup and cinnamon together. Bake for 10-13 minutes. Set aside to cool.
- Brown butter: Add the cubed butter to a saucepan over medium heat and cook, stirring frequently until you see brown specks and starts to smell nutty. Immediately transfer the butter to a heat proof mixing bowl and allow it to cool.
- Blend: To a food processor, blend 1/2 cup (108 g) of the granola, all purpose flour, baking soda and salt. Set aside.
- Make the dough: Once the butter has cooled, whisk in the sugars. Add in the egg and vanilla and stir to combine. Add the blended granola mixture and mix until just combined. Fold in the miso toffee and remaining granola until evenly mixed.
- Portion & chill: Using a 1/4 cup cookie scoop, portion out the dough and place on a parchment lined baking sheet. Cover and refrigerate for at least 2 hours, or up to 48 hours.
- Bake: When ready, preheat oven to 350 F. Place cookie dough on lined baking sheet, 3 inches apart. Bake for 15-18 minutes.
- Cool: Once out of the oven, tap the baking tray on the counter to create ripple effects. Allow the cookies to rest on the baking tray for 5 minutes before transferring to a wire rack.
- Serve & store: Serve once cooled or store in an airtight container for up to 1 week.
Notes
- I used my homemade vegan butter that browns. Any plant based block butter with nut solids or dairy butter can be used.
- Miso toffee can be substituted with store bought toffee bits in a pinch.
- Prep Time: 150 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
