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I am a big fan of combining chocolate, oats and pecans in cookie form. It’s such a fun combination to elevate that classic chocolate chip cookie, plus the crunch of the pecans is everything! This recipe came about on a sunny winter day, when I wanted to play around with this combination while using oat flour. The results was perfect! Soft center, crispy edges and the buttery chocolate swirled with pecans is swoon-worthy, making for the best texture!

A plate stacked with freshly baked cookies on a marble countertop.

Why You Will Love This Recipe:

Perfectly chewy with crisp edges thanks to oat flour and brown sugar
Naturally gluten-free using simple, pantry-friendly ingredients
Hearty and cozy from rolled oats and toasted pecans
Easy Recipe, one-bowl–friendly dough with no complicated steps
Simple recipe but 100% customizable — swap nuts, chocolate, or add cinnamon for your own twist to create one of your favorite cookie recipes

Ingredients:

1 stick (½ cup) unsalted butter, softened
Let sit at room temperature for 30–45 minutes until easily indented with a finger (not melted).
¾ cup dark brown sugar, packed
Adds moisture and a rich, caramel-like flavor—light brown sugar works in a pinch but won’t be as deep.
1 large egg, room temperature
Helps bind the dough and create a chewy texture.
1 teaspoon pure vanilla extract
Use real vanilla for the best flavor.
1 cup certified gluten-free rolled oats
Old-fashioned oats provide the best chewy texture (quick oats will change the structure). Make sure they are certified gluten-free oats.
1½ cups gluten-free oat flour
Use store-bought or make your own by blending gluten-free oats until finely ground. You could substitute for a gluten-free all purpose flour blend – Arrowhead Mills is my favorite gluten free flour blend.
1 teaspoon salt
Balances sweetness and enhances the chocolate flavor.
½ teaspoon baking soda
Helps the cookies spread and brown properly.
½ cup dark chocolate chips
Dairy-free or semi-sweet both work beautifully.
½ cup chopped pecans
Adds crunch and a nutty contrast—walnuts are a great substitute if needed.

Instructions:

Preheat the oven to 350°F (175°C).
Line two baking sheets with parchment paper or a silicone baking mat and set aside.
Cream the butter and sugar.
In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the softened butter and dark brown sugar on medium speed for 2–3 minutes, until light, fluffy, and creamy. Scrape down the sides of the bowl as needed.
Add the egg and vanilla.
To the sugar mixture add the egg and vanilla extract and mix on low speed just until fully combined. Do not overmix—stop once the mixture is smooth and cohesive.
Mix the dry ingredients.
In a medium mixing bowl, whisk together the rolled oats, oat flour, baking soda, and salt until evenly combined.
Slowly add the dry ingredients (oat mixture) to the wet ingredients, mixing on low speed until a thick cookie dough forms.
Fold in the mix-ins.
Using a spatula or the mixer on low, gently stir in the chopped pecans and dark chocolate chips until evenly distributed throughout the dough.
Chill the Dough.
Cover the dough with plastic wrap and let it chill in the refrigerator for 30 minutes. Then let it sit for 5 minutes at room temperature.
Scoop and bake.
Use a 2 tablespoon cookie scoop to portion the dough into cookie dough balls, and place balls of dough onto the prepared cookie sheets, spacing cookies about 2 inches apart. You can add a few additional
Bake for 10 minutes, or until the edges are lightly golden brown and the centers still look slightly soft.
Cool and set.
Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. They will continue to set as they cool on the cooling rack.

Storage Tips:

Room Temperature:
Store cookies in an airtight container for up to 3 days.
Refrigerator:
Keeps well for up to 5 days—bring to room temp or warm slightly before serving.
Freezing Baked Cookies:
Freeze fully cooled cookies in a freezer-safe container for up to 3 months.
Freezing Cookie Dough:
Scoop dough balls, freeze until solid, then store in a freezer bag. Bake from frozen at 350°F, adding 1–2 extra minutes to bake time.

Perfect Pairings for Gluten-Free Oatmeal Chocolate Chip Cookies:

These cookies are rich, chewy, and comforting, which makes them perfect for pairing with warm drinks, cool treats, or even a simple dessert spread.

Classic Cold Milk
You truly can’t go wrong with a glass of cold milk. Dairy or dairy-free options like almond, oat, or coconut milk all complement the chocolate and nutty oat flavors beautifully.

Coffee or Espresso
The slight bitterness of coffee balances the sweetness of the cookies perfectly. Serve alongside a latte, cappuccino, or simple drip coffee for a cozy afternoon treat.

Hot Chocolate
For the ultimate comfort pairing, serve these cookies with creamy hot chocolate. The melty chocolate chips in the cookies pair wonderfully with a warm chocolate drink, especially during colder months.

Vanilla Ice Cream
Turn these cookies into an easy dessert by sandwiching vanilla ice cream between two cookies. The creamy vanilla highlights the caramel notes from the brown sugar and oats.

Fresh Fruit
Serve alongside sliced apples, pears, or berries to add a fresh, slightly tart contrast that balances the richness of the cookies.

Nut Butter Spread
Try spreading a thin layer of peanut butter, almond butter, or cashew butter on a warm cookie for an extra indulgent, protein-packed snack.

Check out the recipe card below to make these gluten-free oatmeal cookies!

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Gluten Free Oatmeal Pecan Chocolate Chip Cookies

Made with simple pantry staples like oat flour and rolled oats, this recipe proves that gluten-free cookies can be just as rich, chewy, and satisfying as the classic version. No gritty texture, no complicated steps—just an easy, dependable cookie that works for weeknight baking, holiday trays, or whenever the craving hits. Whether you’re fully gluten-free or just baking for someone who is, these cookies are about to become a go-to favorite.

Print Recipe

Prep Time:15

Cook Time:10

Chill Time:30

Ingredients

1 stick ½ cup unsalted butter, softened
¾ cup dark brown sugar packed
1 large egg room temperature
1 teaspoon pure vanilla extract
1 cup certified gluten-free rolled oats
1½ cups gluten-free oat flour
1 teaspoon salt
½ teaspoon baking soda
½ cup dark chocolate chips
½ cup chopped pecans

Instructions

Line two baking sheets with parchment paper or a silicone baking mat and set aside.

Cream the butter and sugar.

In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the softened butter and dark brown sugar on medium speed for 2–3 minutes, until light, fluffy, and creamy. Scrape down the sides of the bowl as needed.

Add the egg and vanilla.

To the sugar mixture add the egg and vanilla extract and mix on low speed just until fully combined. Do not overmix—stop once the mixture is smooth and cohesive.

Mix the dry ingredients.

In a medium mixing bowl, whisk together the rolled oats, oat flour, baking soda, and salt until evenly combined.
Slowly add the dry ingredients (oat mixture) to the wet ingredients, mixing on low speed until a thick cookie dough forms.

Fold in the mix-ins.

Using a spatula or the mixer on low, gently stir in the chopped pecans and dark chocolate chips until evenly distributed throughout the dough.

Chill the Dough.

Cover the dough with plastic wrap and let it chill in the refrigerator for 30 minutes. Then let it sit for 5 minutes at room temperature.
Preheat the oven to 350°F (175°C).

Scoop and bake.

Use a 2 tablespoon cookie scoop to portion the dough into cookie dough balls, and place balls of dough onto the prepared cookie sheets, spacing cookies about 2 inches apart. You can add a few additional
Bake for 10 minutes, or until the edges are lightly golden brown and the centers still look slightly soft.

Cool and set.

Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. They will continue to set as they cool on the cooling rack.

Servings:

There’s just something about a classic oatmeal chocolate chip cookie that feels like home. Soft centers, chewy oats, melty pools of dark chocolate, and just enough crunch from toasted pecans—these gluten-free oatmeal chocolate chip cookies check every cozy box. They’re the kind of cookie you bake on a slow afternoon, sneak warm from the pan, and keep coming back to “just to make sure they’re still good.”

Happy baking!