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.
Gluten-Free Chewy Chocolate Chip Coconut Oatmeal Pecan
- 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
- 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.