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
Scale
- 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