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–+ servings

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.
Prep Time 15 minutes
Cook Time 10 minutes
Chill Time 30 minutes
Serving Size 24

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.