Pecan Poppers by Chef PsychicVeggie
Fiber filled pecan cookies that aren't overly sweet. The answer to what to do with 5 pounds of pecans my husband brought back from South Georgia.
Preheat oven to 350 degrees
In a medium sauce pan over medium heat melt 1/2 a stick of butter and add oats. Cook for about 7 minutes to just toast them. Then spread out on a cookie sheet to cool.
Then whisk together flour, baking soda, and salt in a separate bowl and set aside. Beat together remaining butter and sugars until fluffy. Add in egg, maple syrup, vanilla and cinnamon and continue to beat until well incorporated.
Beat in nut butter.
Add in oat mixture and flaxseeds and mix until well incorporated.
Add in flour and flaxseed mixture and mix until well incorporated.
Roll dough into 1 1/2 inch balls and bake for 12 to 15 minutes.
You can make pecan butter in your blender by simply blending fresh pecans on high, occasionally scraping down the sides until you get a 'butter'. Pecan butter may be more of a paste than a butter but that's just fine. If you have any excess you can spread it on toast or mix it with a little Nutella for a treat.
A coffee/spice grinder works best for grinding your flaxseeds.
Use pure maple syrup. Not pancake syrup.
Try adding in nutmeg, pumpkin pie spice or even some powdered ginger for a really spiced up flavor.
Even a little coconut would be good in this. For whatever amount of coconut you add I'd remove the same amount of oats.
You can substitute less brown sugar for a little more maple syrup if you feel this is to much sugar but even at the above mixture this cookie is not overly sweet.
Makes 2 to 3 dozen