Chocolate Maple Pecan Oatmeal Cookies are studded with dark chocolate, toasted pecans, oats, and infused with sweet maple syrup. These cookies are soft, thick, and chewy – just the way they should be!
| gluten free + flourless + vegan + dairy free |
It took me forever to get these cookies right. FOR-EVER.
But I promise they’re worth every single attempt because these Maple Pecan Oatmeal Cookies are LYFE.
Cookies are supposed to be simple, right? But, if you ask my dad, it takes just the right combination of butter, sugar, and flour. Except here, we don’t really use a lot of any of those things! I want your cookies to be full of nutrients, too. Like healthy fats from coconut oil pecans, fiber from oats, and natural sugar like coconut sugar and maple syrup. If we’re going to indulge (which, we do quite often around here), let’s at least have some trace minerals to go along with it.
I have very fond memories of Dad making cookies. He’d stir up his grandmother’s famous recipe and modify it from there. Sometimes a little more flour, sometimes oats or nuts, but always chocolate chips. Dad’s cookie dough batter was always SUPER thick and very vanilla-y. There really is nothing better.
In fact, I’ve probably raved about Dad’s cookies in several other posts. I feel like I can’t give you a cookie recipe without talking about Dad’s.
I’ve seen him do everything from add 1/4 c. more flour to using half shortening and half butter (or perhaps all butter or all shortening), add or subtract vanilla extract. He usually makes a double batch and freezes half of them as raw cookie dough. Straight outta the freezer in the summer? OMG.
One time, I called my dad on the phone, absolutely frantic, because I screwed up his recipe and ended up with flat, thin, crispy cookies melting all over my baking tray. It was a serious tragedy.
Dad walked me through every step, and it turns out I had melted the butter instead of just softening it at room temperature. Never making that mistake again.
So when I tell you no one makes cookies like Dad, I mean not even me.
Someday, I’ll get around to sharing Grandma Dottie’s recipe. The truth is I just need Dad to bake them with me, which means I need to bring my Nikon camera across the state to his house and start baking.
To make a long story short, cookies are love and memory-making.
And it’s about time we had a good oatmeal cookie recipe on this site!
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I made these Chocolate Maple Pecan Oatmeal Cookies THREE different times. The first time my batter was way too wet. The cookies spread too much and were just ugh. Thank God for friends who eat ’em anyway! Second batch was kinda better, but I learned that almond butter lends to crispier cookies and I still made the batter too wet.
You’re looking at the third batch of cookies here, and let me tell you: these cookies are seriously special. They have JUST the right amount of oats to flour, sweet maple syrup, toasted pecans, and an entire bar of dark chocolate. The batter is thick and sweet.
These Maple Pecan Oatmeal Cookies are the perfect combination of soft & chewy inside, just a hint of crispy outside. With all that melted chocolate… you don’t even know how good these are!
But you’re about 20 minutes away from finding out!
I know that the whole maple & pecan combination is totally fall-ish, but I don’t really care. Truth is that I was going to use walnuts, but I was completely out (and too lazy to run to the bulk food store).
Are these cookies healthy?
Chocolate Maple Pecan Oatmeal Cookies are naturally gluten free and flourless. The base is a combination of oat flour, almond flour, and rolled oats. Just make sure to use certified gluten free oats! I’m kind of partial to these extra thick oats. As a quick tip, if you can’t find oat flour, just measure out the same amount of rolled oats and blend in a high powered blender until flour forms. Simple as that.
These cookies can also be made vegan by substituting a flax egg for the real thing.
You’d never guess that these cookies are healthier – full of fiber, naturally sweetened, and boasting a good amount of healthy fats!
Here’s how to change up this recipe:
- Use walnuts or almonds instead of pecans
- Add dried cranberries or dried cherries
- Add shredded coconut flakes
- Stir in 1 teaspoon of instant espresso dissolved in 1 teaspoon of hot water for mocha cookies!
- White chocolate, anyone?
I can’t wait for you to bite into one of these soft oatmeal cookies and see for yourself!!
Pin these Chocolate Maple Pecan Cookies!
These gluten free cookies are naturally sweetened, flourless, and studded with dark chocolate and toasted pecans!
- 1 1/4 c. gluten free oat flour
- 1 c. gluten free rolled oats
- 1/2 c. almond flour, lightly packed
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. cinnamon
- 1/2 tsp. salt
- 1/2 c. coconut sugar
- 1/3 c. softened coconut oil*
- 1/4 c. pure maple syrup
- 1 large egg (or sub 1 flax egg), room temperature
- 1 tsp. vanilla extract
- 1/2 c. chopped pecans, toasted
- 4 oz. dark chocolate, chopped
Preheat the oven to 350 F and line 2 cookie sheets with parchment paper.
To toast the pecans, spread them onto one of the baking trays and toast in the oven for 5 minutes or until just fragrant. Remove and cool.
In a large bowl, combine the oat flour, rolled oats, almond flour, baking powder, baking soda, cinnamon, and salt. Whisk to combine.
In a separate bowl, add the coconut sugar, softened coconut oil, and pure maple syrup. Whisk to combine. Whisk in the egg and vanilla extract last.
Pour the wet ingredients into the dry ingredients and stir to combine. Stir in the toasted chopped pecans and chopped dark chocolate.
Using a cookie scoop or spoon, drop rounded spoonfuls of batter on the prepared baking trays. You should end up with about 18-20 decent-sized cookies. Bake the cookies at 350 F for 11-13 minutes or until lightly golden. Remove and cool 10 minutes before removing to a cooling rack.
* Make sure your coconut oil is softened but not completely melted. If it's very solid, microwave in 10-15 second increments until it's soft.
Nutrition information per cookie:
Calories: 195 Protein: 4g Carbs: 20g Fat: 12g