Gluten-Free Chewy Chocolate Chip Coconut Oatmeal Pecan

Today’s Gluten-Free Chewy Chocolate Chip Oatmeal Pecan Cookies were an experiment to see how gluten-free flour would work in place of all-purpose.  The original recipe was for a chewy date and pecan cookie, but I swapped out the dates for chocolate chips and got rid of the wheat flour.  The results are gluten-free cookies that are thin, chewy, buttery, sweet and almost candy-like. They’re not the most beautiful cookies, but you get a lot of different flavors in one bite.

For the flour I used Bob’s Gluten-Free All-Purpose Flour Baking Blend which has an interesting flavor and seems to work well as a 1:1 replacment for all-purpose. I haven’t tried any other gluten-free flours, so if you use another brand let me know how it works.

Recipe

Gluten-Free Chewy Chocolate Chip Coconut Oatmeal Pecan

Cookie Madness

Gluten Free Chewy Chocolate Chip Oatmeal Coconut Pecan are adapted from an old oatmeal and date cookie recipe from Alice Medrich. Baking the cookies at 325 rather than 350 helps them brown more evenly, though even at 325 the edges will brown faster than the centers.

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Prep Time 2 hours hrs

Cook Time 12 minutes mins

Total Time 2 hours hrs 12 minutes mins

Course Dessert

Cuisine American

Servings 28

Ingredients

 

• 1/2 cup plus 1 tablespoon 80 grams gluten free flour (I used Bob’s Gluten Free AP Blend)
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup 80 grams oats, rollled**
• 8 tablespoons melted unsalted butter 114 grams, cooled
• 1/4 cup plus 2 tablespoons 75 grams granulated sugar
• 1/4 cup plus 2 tablespoons 75 grams packed light brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup chopped toasted pecans (50 grams)
• 1/4 cup shredded sweetened coconut flakes 25 grams
• 1/4 cup gluten free chocolate chips
• Maldon sea salt for sprinkling

Instructions

 

• Whisk together the gluten free flour, baking soda and salt. Whisk in the oats and set aside.
• In a mixing bowl whisk together the cooled melted butter, granulated sugar, brown sugar and vanilla, then whisk in the egg.
• With a heavy duty scraper or mixing spoon, stir in the flour/oat mixture. When fully blended, stir in the nuts, coconut and chocolate chips. Batter will be soft and will need to be chilled, so cover bowl and chill for 2 hours or until firm enough to scoop.
• When ready to bake, preheat the oven to 325 degrees F.
• Using a tablespoon measure, scoop dough onto parchment lined or unlined (for crisper cookies) baking sheets and shape into neat rounds. Bake for 12-14 minutes or until cookies are golden brown around the edges and slightly pale in the center. .
• Sprinkle cookies with sea salt.
• Let them cool on the baking sheet, then carefully transfer to a wire rack.

Notes

Oats labeled gluten-free are made in factories free of wheat. Regular oats should be gluten-free, but might contain traces of wheat.

Tried this recipe?Let us know how it was!