Ingredients

• old-fashioned oats (5.1oz, 144g)
• plain flour (7.5oz, 212g)
• light brown sugar (packed, 8.5oz, 240g)
• 1 teaspoon salt (4g)
• 1 teaspoon cinnamon, optional (3g)
• veg spread (4oz, 113g)
• 5 tablespoons maple syrup (3.6oz, 101g)
• 1 teaspoon baking soda (6g)
• 2 tablespoons boiling water (30g)
• 1 teaspoon vanilla (or scrapings from a 2 inch piece of vanilla pod)
• pecans, toasted and chopped (4oz, 113g)

Method

1. Preheat oven to 350F/180C with the oven racks set in the top and bottom third of the oven. Prepare 2 baking sheets with parchment or a silicone mat.
2. Combine oats, flour, brown sugar, salt, and cinnamon, if using, in a large mixing bowl.
3. Brown the spread in a small saucepan. When the solids become golden brown, transfer the spread to a small bowl and add the maple syrup.
4. Dissolve the baking soda in the boiling water then add to the spread and maple syrup. It will become slightly foamy. Add vanilla. Stir into dry ingredients. Add pecans and combine thoroughly.
5. Shape into 1/4 cup size balls and place on parchment covered baking sheets, a few inches apart. Flatten balls slightly.
6. Bake, one sheet in the top third and one in the lower third of the oven, switching positions half way through the baking time, just until set and golden on the edges but still soft inside. Be careful not to overcook or they will be dry and hard. My baking time was about 16 minutes.
7. Cool cookies on the baking sheets for 5 minutes then transfer to a cooling rack.
8. After completely cooled, store in an airtight container.