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Toasted Pecan Butter Oatmeal Chocolate Chip Cookies


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  • Author: Judy Goudy
  • 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

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