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.
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An Oldie But a Goodie
Oatmeal cookies, dating back to the 1800s, gained popularity with Fannie Merritt Farmer's 1896 recipe, praised for its health benefits. Quaker Oats boosted their fame by featuring a recipe on packaging in 1907. While chocolate chip cookies are more popular, over half of American adults prefer the oatmeal cookie to peanut butter varieties, with many modern variations, including raisin, whoopie pies and chocolate chip.
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Why You'll Love This
Oatmeal cookies are known for their soft, chewy texture and nutty aroma, and Bourbon Pecans from Santé Nuts elevate the flavor with toasty vanilla and caramel notes, perfectly complementing the oats and cinnamon for a balanced bite.
Ingredients
Here is everything you will need for this recipe!
- Gluten-free baking flour: Provides structure and tenderness without gluten.Cinnamon: Adds warm, aromatic spice.
- Baking soda: Leavens and creates a light texture.
- Ground cloves: Contributes subtle depth and warmth.
- Salt: Balances sweetness and enhances flavor.
- Unsalted butter: Adds richness and moisture for a tender dough.
- Brown sugar: Provides deep sweetness and chewiness.
- Cane sugar: Adds light sweetness and helps with spreading.
- Room temperature egg: Binds ingredients and adds moisture.
- Vanilla extract: Enhances flavor with sweet, aromatic notes.
- Bourbon Pecans from Santé Nuts: Adds crunch, richness, and a smoky bourbon flavor.
- Gluten-free rolled oats: Offers chewy texture and nutty flavor.
See recipe card below for a full list of ingredients and measurements!
A Balanced Batter
Creating a balanced batter is key to great cookies, and these Gluten-Free Oatmeal and Pecan Cookies use straightforward ingredients.
- The Flour: Bob's Red Mill Gluten Free 1-to-1 Baking Flour ensures soft, pillowy cookies with its blend of flours, starches, and xanthan gum.
- The Spices: Aromatic Bourbon Pecans complement cinnamon, ground cloves, and salt, with cloves adding a peppery kick that enhances the pecans.
- The Oats: Old-fashioned rolled oats provide a soft, chewy texture and retain their shape when baked.
- The Dough: Baking soda, butter, sugar, and an egg round out the batter, ensuring perfect cookies.
A Non-Negotiable Ingredient
These Gluten-Free Oatmeal and Pecan Cookies are enhanced by Bourbon Pecans from Santé Nuts, my go-to for walnuts, almonds, and pecans. I discovered Santé Nuts in 2020 and love their individually roasted and seasoned nuts.
I've partnered with them to create various recipes, both savory and sweet. Check out my blog for dishes featuring Santé Nuts, including:
- Gluten-Free Pear and Walnut Tart: A versatile appetizer that pairs well with any entree.
- Lemony Asparagus Risotto: A flavorful, cozy dish perfect for rainy nights.
- Almond Butter and Chocolate Cups: A healthy no-bake alternative to Reese's Cups.
Follow my Instagram for more gluten-free recipes with Santé Nuts, and use code 'BOTTOMLESSPIT' for 15% off your order!
Substitutions & Variations
Whether you're missing a few ingredients, or just looking for simple modifications, these tips below can help you adjust the recipe!
- Flavor Boost: A Maple Butter frosting drizzled on top would be the ultimate upgrade!
- Regular Pecans: If you aren't a fan of bourbon flavoring, then opt for plain pecans.
Please note that this recipe hasn't been tested with substitutions beyond those listed. Adding or replacing ingredients may alter the results.
Equipment
All you will need for this recipe is the following; mixing bowls, an electric mixer, two large baking sheets and a cookie scooper!
Instructions
You can make this cookie dough in under 20 minutes! Start by letting your butter and egg reach room temperature, which significantly affects the cookie's texture. For the butter, let it sit for 30-60 minutes, or slice it into squares and place it in a warm bowl. Room temperature eggs mix better and help the batter rise.
Next, prepare the dry ingredients. In a medium bowl, combine the flour, cinnamon, baking soda, cloves, and salt. If you're using Bob's Red Mill Gluten Free 1-to-1 Baking Flour, you won't need to add xanthan gum. Set the dry mix aside.
In a large bowl, combine brown sugar, cane sugar, and softened butter; cream together for 2 minutes. Mix in the egg and vanilla extract.
Sift in the dry ingredients in two parts, then fold in the oats (in two parts) and chopped pecans.
Bake Time
Preheat the oven to 350°F and line two baking sheets with parchment. Scoop chilled dough onto sheets, spacing 2 inches apart. Bake one tray at a time for 12 minutes, then rest on the sheet for 5 minutes before transferring to a wire rack to cool. Repeat with the second tray.
After cooling, your cookies are now finished! I hope you love these just as much as I do. If you are also looking for a more unique cookie to accompany these, consider my Matcha Cookies!
Serving Suggestions
Serve on your best platter warm or cooled! Maybe with a little ice cream on the side for a complete sweet treat.
Expert Tips
Refrigerate the dough for 90 minutes to prevent spreading, ensuring thick, chewy cookies and avoiding flat, overcooked results.
Storage
Enjoy your cookies, perfect for any time of year, especially autumn. Store in an airtight container for up to five days—though they'll likely disappear quickly!
FAQ
Yes, however these cookies will lose their "wow" factor.
No! Sub in any ingredient brands you prefer.
Related
Looking for more? Try these:
Gluten-Free Oatmeal and Pecan Cookies
Course: Recipes, DessertDifficulty: Easy24
servings15
minutes12
minutes90
minutesCrunchy on the outside and soft on the inside, these cookies are a must-make this season!
Ingredients
1 ½ cups gluten-free baking flour
1 teaspoon cinnamon
¾ teaspoon baking soda
½ teaspoon ground cloves
¼ teaspoon salt
1 cup unsalted butter, softened
¾ cup brown sugar
½ cup cane sugar
1 room temperature egg
2 teaspoons vanilla extract
1 ½ cups Bourbon Pecans from Santé Nuts, chopped
1 ½ cups gluten-free old fashioned rolled oats
Directions
- 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!
Recipe Video
Notes
- Store the cookies in an air-tight container up to five days.
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