When I was a kid, nothing could drag me out of bed like the smell of freshly baked cookies. These days, I aim for treats that don’t just taste good but also make me feel good—and these gluten-free cookies hit the mark.
Packed with toasted pecans, creamy nut butter, hearty oats, and rich chocolate chips, they’re indulgent without being overly sweet.
Best part? They’re made with real, simple ingredients you can find right around the corner.
They’re proof that gluten-free doesn’t have to mean flavor-free.
Tips
- Substitutions: Can’t find pecan butter? Almond or cashew butter works great.
- Texture: For extra chewy cookies, slightly underbake them; they’ll firm up as they cool.
- Add-ins: Sprinkle a pinch of flaky sea salt on top before baking for a sweet-and-salty vibe.
Serving Suggestions
These cookies are perfect with a cold glass of almond milk, a hot cup of coffee, or crumbled over vanilla yogurt. For a fancier dessert, sandwich a scoop of dairy-free ice cream between two cookies—pure bliss!
Enjoy baking these cookies, and don’t forget to save some for yourself—they’ll go fast!
Toasted Pecan Butter Oatmeal Chocolate Chip Cookies
- Total Time: 27 minutes
- Yield: 18 cookies 1x
- Diet: Gluten Free
Description
Warm, chewy gluten-free cookies with the rich flavor of toasted pecans, hearty oats, and gooey chocolate chips. Easy to make and perfect for any occasion.
Ingredients
- 1 cup toasted pecans (lightly crushed)
- 1 cup gluten-free rolled oats
- 1/2 cup almond flour
- 1/2 cup creamy pecan butter (unsweetened, or sub almond butter)
- 1/2 cup coconut sugar
- 1/4 cup pure maple syrup
- 1 large egg (room temp, or flax egg for vegan option: 1 tbsp flaxseed meal + 3 tbsp water)
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1 tsp vanilla extract
- 1/2 cup dark chocolate chips (dairy-free, if preferred)
Instructions
- Toast the Pecans:
Preheat your oven to 350°F (175°C). Spread pecans on a baking sheet and roast for about 7–10 minutes until fragrant. Let them cool, then crush lightly with your hands or a rolling pin. - Mix the Wet Ingredients:
In a medium bowl, combine the pecan butter, coconut sugar, maple syrup, egg (or flax egg), and vanilla extract. Stir until smooth. - Combine the Dry Ingredients:
In a separate bowl, whisk together the almond flour, oats, baking soda, and sea salt. - Bring It Together:
Gradually add the dry mix to the wet ingredients. Fold until just combined. Toss in the chocolate chips and toasted pecans, stirring gently. - Chill the Dough:
Let the dough rest in the fridge for 20 minutes. Chilling helps prevent the cookies from spreading too much during baking. - Shape & Bake:
Scoop out tablespoons of dough and roll into balls. Place them on a parchment-lined baking sheet, leaving about 2 inches between each. Gently press them down with the back of a spoon. Bake at 350°F for 10–12 minutes or until the edges are golden brown. - Cool & Enjoy:
Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- Store cookies in an airtight container for up to 5 days.
- For a vegan version, use a flax egg and dairy-free chocolate chips.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 6g
- Sodium: 55mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 8mg
