Crunchy Ginger Pecan Oatmeal Bites
These Crunchy Ginger Pecan Oatmeal Bites are a delightful blend of wholesome ingredients, featuring the warm spice of ginger and the rich flavor of pecans. Perfect for an afternoon treat or as a sweet addition to your dessert table, these delightful crisps offer a satisfying crunch with every bite. Not only are they easy to make, but they also make wonderful gifts when packaged in a decorative tin. Ideal for sharing, these cookies are sure to impress friends and family with their unique flavor and texture.
N/A
Servings
50
Calories
12
Ingredients
Ingredients
quick-cooking oatmeal
1 cup (none)
pecan halves
3/4 cup (none)
whole wheat flour
1 cup (none)
cornstarch
1/4 cup (none)
ground ginger
1 teaspoon (none)
salt
1/2 teaspoon (none)
baking soda
1/4 teaspoon (none)
unsalted butter
3/4 cup (softened)
granulated sugar
3/4 cup (none)
light brown sugar
1/3 cup (packed)
pure vanilla extract
1 teaspoon (none)
large egg
1 (none)
Instructions
1
Begin by preheating your oven to 350 degrees F (175 degrees C). Prepare two baking sheets by lining them with parchment paper or silicone baking mats.
2
In a food processor, combine the quick-cooking oatmeal and pecan halves. Pulse until the mixture resembles a coarse cornmeal texture, ensuring to retain some crunch.
3
In a medium bowl, whisk together the whole wheat flour, cornstarch, ground ginger, salt, and baking soda. Slowly mix in the oat and pecan mixture until well combined.
4
In a separate bowl, use an electric mixer to beat the softened unsalted butter until creamy and light, approximately 1 minute. Gradually add the granulated sugar and light brown sugar, beating for another 3 minutes until the mixture is smooth and fluffy.
5
Add the pure vanilla extract and large egg to the butter-sugar mixture, mixing until fully incorporated.
6
Carefully fold in the dry ingredients you prepared earlier, mixing to create a textured cookie dough.
7
Line a 1 1/2-quart loaf pan or three mini loaf pans with plastic wrap. Pack the dough into the bottom half of the pan, pressing down firmly to level it off. Cover with plastic wrap and refrigerate for at least 2 hours or until completely firm.
8
Once the dough is chilled, remove it from the pan and unwrap it. Slice the dough lengthwise into two logs, and then slice each log crosswise into 1/4-inch thick cookies.
9
Arrange the cookies on the prepared baking sheets, leaving about 1 inch of space between each cookie.
10
Bake in the preheated oven for 15 to 18 minutes, or until the cookies are golden brown. Once baked, transfer the cookies to a wire rack to cool completely before storing.
Nutrition Information
2.5g
Fat
6.3g
Carbs
0.8g
Protein
0.5g
Fiber
2.1g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What are Crunchy Ginger Pecan Oatmeal Bites?
They are a delightful blend of wholesome ingredients like oatmeal, pecans, and ginger, offering a satisfying crunch.
What is the main flavor profile of these cookies?
The cookies feature the warm spice of ginger and the rich flavor of pecans.
How many calories are in one Crunchy Ginger Pecan Oatmeal Bite?
Each cookie contains approximately 50 calories.
What type of flour is used in this recipe?
This recipe uses one cup of whole wheat flour.
How long should the dough be refrigerated?
The dough needs to be refrigerated for at least 2 hours or until it is completely firm.
What is the recommended oven temperature for baking?
The oven should be preheated to 350 degrees F (175 degrees C).
How thick should the cookies be sliced?
The dough logs should be sliced into 1/4-inch thick cookies.
What is the baking time for these oatmeal bites?
Bake the cookies for 15 to 18 minutes until they are golden brown.
Do I need a food processor for this recipe?
Yes, a food processor is used to pulse the oatmeal and pecans into a coarse cornmeal texture.
What type of oatmeal should I use?
The recipe calls for one cup of quick-cooking oatmeal.
How much ginger is required?
The recipe requires one teaspoon of ground ginger.
Should I use salted or unsalted butter?
You should use 3/4 cup of softened unsalted butter.
What is the fat content per serving?
There are 2.5 grams of fat in each cookie.
Can I use brown sugar in this recipe?
Yes, the recipe uses 1/3 cup of packed light brown sugar in addition to granulated sugar.
How many grams of protein are in each bite?
Each bite contains 0.8 grams of protein.
Is cornstarch included in the ingredients?
Yes, 1/4 cup of cornstarch is used to help achieve the desired texture.
What is the carbohydrate count per cookie?
There are 6.3 grams of carbohydrates per serving.
How should the baking sheets be prepared?
Line the baking sheets with parchment paper or silicone baking mats.
What is the best way to store these cookies?
They should be cooled completely on a wire rack and can be stored in a decorative tin.
How many eggs does this recipe require?
The recipe requires one large egg.
How much sugar is in one cookie?
There are 2.1 grams of sugar per serving.
What size pan should be used for chilling the dough?
Use a 1 1/2-quart loaf pan or three mini loaf pans.
Is vanilla extract used in these bites?
Yes, one teaspoon of pure vanilla extract is mixed into the butter-sugar mixture.
What should the texture of the pulsed oats and pecans look like?
The mixture should resemble a coarse cornmeal texture while still retaining some crunch.
How much fiber is in a serving?
Each cookie provides 0.5 grams of fiber.
How long should I beat the butter and sugar?
Beat the butter for 1 minute, then add sugars and beat for another 3 minutes until fluffy.
Can these cookies be given as gifts?
Yes, they make wonderful gifts when packaged in a decorative tin.
What color should the cookies be when finished baking?
They should be baked until they are golden brown.
Do I need to use baking soda?
Yes, 1/4 teaspoon of baking soda is included in the dry ingredients.
How much space should be left between cookies on the baking sheet?
Leave about 1 inch of space between each cookie.