It’s time to skip the raisins and chocolate chips. This Gluten-Free Oatmeal and Pecan Cookie recipe is a refreshing twist on the classic oatmeal cookie that you won’t want to miss.Jump to Recipe
An Irresistible Blend of Flavors
Amongst all of the endless options of cookie recipes, there’s just something about oatmeal cookies that can’t be replicated. Perhaps it’s the soft, chewy texture that the oatmeal yields when baked. Or maybe it’s the nutty aroma that fills the kitchen when the cookies come out of the oven. Whatever the reasoning, I won’t question why oatmeal cookies are so delicious.
The only thing that could make this already irresistible cookie even better is an addition that enhances the flavors. Often ingredients like raisins or chocolate chips are added to oatmeal cookies, but they overpower the baked good. Personally, I believe raisins make the cookie too chewy, while the richness of the chocolate ends up being all you taste. Instead, the oatmeal cookie needs an ingredient that will add to its flavoring, not take away from it.
That’s where the pecans come in. Specifically, the Bourbon Pecans from Santé Nuts. These gourmet nuts have hints of toasty vanilla and sweet caramel. These flavors create a blend with the oatmeal and cinnamon that yields a perfectly balanced bite. And of course, the nuts themselves only enhance the nuttiness already in the oatmeal cookies!
An Oldie But a Goodie
Did you know that oatmeal cookies date all the way back to the 1800s? The cookie gained popularity in the late 1800s and it’s believed that in 1896 the first oatmeal raisin cookie recipe was created. The recipe is credited to Fannie Merritt Farmer, whom created the standardized level measurements in recipes and the Boston Cooking School Cookbook. Her cookie recipe was well received, largely due to the idea that the oatmeal raisin cookie was believed to be healthier than other baked goods.
Then, along came Quaker Oats. After first producing a breakfast cereal in 1877, the Quaker Oats we know today was established in 1901. In 1907, Quaker Oats began showcasing their oatmeal cookie recipe on their packaging. This contributed to the rising popularity of the cookie. Moreover, Quaker Oats soon dominated the oat market, and the rest is history!
Nowadays, the oatmeal cookie holds steadfast in the ranking of cookies amongst the nation. While the chocolate chip cookie consistently ranks higher, more than half American adults prefer the oatmeal cookie to peanut butter cookies. Furthermore, there are countless variations of the oatmeal cookie! From raisin to chocolate chip and whoopie pies, there are so many options to choose from.
A Balanced Batter
A good cookie recipe is all about creating a balanced batter. These Gluten-Free Oatmeal and Pecan Cookies are no mess and no fuss, just straight forward ingredients. Let’s take a better look at the recipe:
- The Flour: When it comes to gluten-free baking, it’s not as simple as just using all-purpose flour. There’s a wide variety of flours to choose from. You can even create your own blend! But to make it easy, I like to use Bob’s Red Mill Gluten Free 1-to-1 Baking Flour. This flour is a staple in my pantry and my go to base for baked goods. It’s a blend of flours, starches and xanthin gum; which, makes it perfect for soft, pillowy cookies!
- The Spices: Thanks to aromatic Bourbon Pecans, the only spices necessary are cinnamon, ground cloves, and salt. Cinnamon is typically used in oatmeal cookie recipes, but nutmeg is often used instead of cloves. Cloves have a stronger, more pungent flavor profile. Although less than a teaspoon is used in this recipe, it adds a nice peppery taste that compliments the pecans.
Of course, the cookie dough batter wouldn’t be complete without baking soda, butter, sugar, and an egg. But, we’ll get to that!
A Non-Negotiable Ingredient
These Gluten-Free Oatmeal and Pecan Cookies just wouldn’t be complete without the Bourbon Pecans from Santé Nuts. Santé Nuts is my go-to brand for all of my recipes that use walnuts, almond or pecans. I first discovered the brand in 2020 and have been obsessed ever since, and for a good reason! Each one of their nut varieties is made one batch at a time, ensuring that every nut is individually roasted and seasoned.
I’ve been fortunate enough to partner with the brand and have curated unique recipes around their product. I have a multitude of both savory and sweet recipes on my blog that feature walnuts, pecans and almonds. Just search ‘Santé Nuts’ in the recipe index and you’ll see the array of recipes to choose from. As well, here are a few of my favorites below:
- Gluten-Free Pear and Walnut Tart: Tarts have never been easier to make! This is one of my favorite appetizers to make all year and it pairs beautifully with any entree.
- Lemony Asparagus Risotto: Risotto is my weakness, and I can never resist this vibrant recipe. This cozy dish is packed with flavor and perfect to make on a rainy night.
- Almond Butter and Chocolate Cups: Look no further for a no-bake sweet treat! This healthy spin on Reece’s Cups is sure to be your new late night treat obsession.
You can also check out my Instagram for more gluten-free recipes featuring Santé Nuts! And I have a special code just for you, so you can try Santé Nuts and see what all of the hype is about. Receive 15% off your full order when you use the code ‘BOTTOMLESSPIT’. Happy shopping!
Step by Step Instructions
All you need is less than 20 minutes to make this cookie dough! First, I like to start by allowing my butter and egg to sit at room temperature. The temperature of both the butter and egg make a huge difference in the overall texture of the cookie. For the butter, you can let it sit at room temperature for 30-60 minutes. Or, you can slice it into squares and let it sit in a warm bowl. Room temperature eggs mix better with the batter than cold eggs and rise more easily. Allowing them to sit at room temperature while you prepare the other ingredients will ensure a better batter.
Next, it’s time for the dry ingredients. In a medium-sized bowl, combine the flour, cinnamon, baking soda, cloves and salt. No need to worry about xanthin gum if you’re using the Bob’s Red Mill Gluten Free 1-to-1 Baking Flour because it’s already in the blend. However, if you opt for a different flour, then you’ll need to add a quarter teaspoon to the dry ingredients. Mix together, then set to the side.
Then, add brown sugar and cane sugar to a large mixing bowl. I like to use a blend because brown sugar has a light butterscotch flavor, but using solely brown sugar can make the cookie overly sweet. I find the cane sugar helps to balance out the flavor profile. Once the butter has softened, add it to the bowl with the sugars. Use an electric mixer to cream together the ingredients on medium-low speed for two minutes until smooth. Add the room temperature egg and vanilla extract before mixing again.
Finally, sift in half of the dry ingredients at a time- mixing between to thoroughly incorporate. Once the wet and dry ingredients are combined, it’s time to fold in the oats and pecans. I like to pour in half of the oats at a time to ensure they’re dispersed evenly amongst the batter. After, roughly chop the pecans- they don’t have to be perfectly chopped, just broken up ever so slightly. Use a spatula to fold into the cookie dough batter.
Why Do You Have to Chill Them?
After all of the ingredients are added, it’s time to refrigerate the dough for 90 minutes. While I know waiting extra time to eat these scrumptious cookies is not ideal, trust me when I say that it is so worth it! Chilling the dough, even for just half an hour creates a huge difference! Refrigerating the cookies before baking them will ensure that they keep their texture intact. Without chilling them, you risk the dough expanding too fast. This will leave you with sad, flat, overcooked cookies- and no one wants that.
At long last, it is time to pop these Gluten-Free Oatmeal and Pecan Cookies in the oven! During the last 30 minutes that the dough is refrigerating, preheat the oven to 350 degrees and line two large baking sheets with parchment. Once the chill time is up, use a small cookie scoop to transfer the dough to the prepared baking sheets. Make sure that you place each piece of cookie dough at least two inches away from one another. As well, you may need to roll the dough in your hands to form a ball if the cookie scoop is providing uneven shapes.
After the dough is situated on the sheets and the oven is preheated, place one baking sheet at a time on the middle rack. If possible, I like to avoid putting both into the oven at once because I find that the cookies don’t cook as evenly. Bake the cookies for 12 minutes, then remove from the oven and place the other baking tray in. Allow the cookies to rest on the hot sheet for at least five minutes before carefully transferring to a wire rack to finish cooling. Then, repeat this process with the second tray of cookies.
The Perfect Cookie
The moment you’ve been waiting for is finally here… it’s time to enjoy the cookies! While these cookies are perfect year round, it’s hard to resist their nutty aroma come autumn. Because they yield a large serving, they’re the ideal dessert to bring along for family gatherings. Just make sure that you keep them in an air-tight container to prevent them from drying out or hardening. And although best right of the oven, these cookies can last up to five days. By then though, I’ll be surprised if you have any left!
Gluten-Free Oatmeal and Pecan CookiesCourse: Recipes, DessertDifficulty: Easy
Crunchy on the outside and soft on the inside, these cookies are a must-make this season!
1 1/2 cups gluten-free baking flour
1 teaspoon cinnamon
3/4 teaspoon baking soda
1/2 teaspoon ground cloves
1/4 teaspoon salt
1 cup unsalted butter, softened
3/4 cup brown sugar
1/2 cup cane sugar
1 room temperature egg
2 teaspoons vanilla extract
1 1/2 cups gluten-free old fashioned rolled oats
- Combine the flour, cinnamon, baking soda, ground cloves, and salt in a medium-sized bowl
- In a large bowl, add the softened butter and sugars
- Use an electric mixer on a medium-low speed to cream together for two minutes
- Then, add the egg and vanilla extract. Mix again to combine.
- Sift in half of the dry ingredients before mixing to incorporate the dry and wet ingredients. Once throughly combined, add the rest of the dry ingredients and mix again.
- Chop the candied pecans and add to the batter. Use a spatula to fold in to combine.
- Add the oats and fold into the batter using the spatula.
- Refrigerate the dough for 90 minutes. During the last 30 minutes that the dough is chilling, preheat the oven to 350 degrees Fahrenheit and line two large baking sheets with parchment paper.
- After the allotted time, use a small cookie scoop to add 12 balls of dough to the prepared baking sheets. Ensure that each piece of cookie dough is placed two inches away from one another.
- Bake for 12 minutes, then allow to cool for five minutes on the baking sheet before transferring to a wire rack to finish cooling. Finally, serve and enjoy!
- Store the cookies in an air-tight container up to five days.