Soft and chewy wholesome gluten free peanut butter oatmeal pecan cookies made with natural creamy peanut butter, old fashioned rolled oats, and buttery pecans. This healthier cookie recipe is gluten free, dairy free, refined sugar free, and super easy to make.
These are basically the cookies I’ve always dreamed of. The perfect combination of a crispy peanut butter cookie and a chewy oatmeal cookie loaded with old fashioned rolled oats, creamy peanut butter, and crunchy pecans. Crisp edges on the outside and an ultra-soft, slightly underbaked center for the perfect chewiness on the inside.
What you’ll need to make these Wholesome Gluten Free Peanut Butter Oatmeal Pecan Cookies
(links below are the gluten free & celiac safe products I used in this recipe)
- gluten free wholesome flour
- gluten free old fashioned rolled oats
- baking soda
- cinnamon
- refined coconut oil
- natural creamy peanut butter
- coconut sugar
- pure maple syrup
- vanilla bean paste
- egg
- pecans
What makes these cookies wholesome and healthier?
- Made with gluten free wholesome flour that’s made with flaxseeds and rice bran
- They’re packed with protein, fiber, omega fatty acids, complex carbs, healthy fats, and whole grains
- Made with coconut sugar and pure maple syrup which are natural, unrefined sweeteners
- They’re made with coconut oil which makes them dairy free and vegetarian
What type of peanut butter should I use for these cookies?
- Natural creamy peanut butter made without palm oil is the key to making these cookies taste incredible. I use Wild Friends Creamy Peanut Butter made with just two ingredients, peanuts and salt.
Grab the ingredients and make yourself a batch of these amazingly hearty, flavorful, and delicious wholesome peanut butter oatmeal pecan cookies. Enjoy them with your favorite glass of milk or sandwiched between vanilla ice cream. Oh the possibilities!
More delicious gluten free cookie recipes you’re sure to love!
- Gluten Free Funfetti Cookies
- Gluten Free Brown Butter Snickerdoodle Cookies
- Grain Free Peanut Butter Cup Cookies
If you make these Wholesome Gluten Free Peanut Butter Oatmeal Pecan Cookies, be sure to leave a comment and rating below. You can also snap a photo and post it on Instagram! Make sure to tag @glutenless_apron and use the hashtag #glutenlessapron for a chance to be featured. Enjoy!
Wholesome Gluten Free Peanut Butter Oatmeal Pecan Cookies
- Yield: 18 Cookies
- Diet: Gluten Free
Description
Soft and chewy wholesome gluten free peanut butter oatmeal pecan cookies made with natural creamy peanut butter, old fashioned rolled oats, and buttery pecans. This healthier cookie recipe is gluten free, dairy free, refined sugar free, and super easy to make.
Ingredients
(links below are the gluten free & celiac safe products I used in this recipe)
- 1 cup gluten free wholesome flour
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ½ cup refined coconut oil, solid room temperature
- ½ cup natural “drippy” creamy peanut butter
- ¾ cup coconut sugar
- ⅓ cup pure maple syrup
- 2 teaspoons vanilla bean paste
- 1 large egg
- 1 ¾ cups gluten free old fashioned rolled oats
- 1 cup coarsely chopped pecans
Instructions
step 1
In a medium bowl, whisk together gluten free flour, baking soda, and cinnamon. Set aside.
step 2
In the bowl of a stand mixer fitted with the paddle attachment, add the solid coconut oil and creamy peanut butter. Turn to medium-low speed and cream for 1 minute. Add the coconut sugar and maple syrup and mix for 2 minutes. Scrape down the sides and bottom of the bowl. Add the vanilla bean paste and mix on low speed for 15 seconds.
step 3
Add the egg and mix on low speed for 15 to 30 seconds, just until combined. Scrape down the bowl again.
step 4
Add the dry flour mixture in 2 additions, mixing on low speed for 15 to 30 seconds after each, or just until combined. Scrape the bottom of the bowl to incorporate any dry ingredients. Add the oats and pulse on low about 10 times to combine. Add the pecans and pulse to combine. Refrigerate dough for 30 minutes.
step 5
Preheat oven to 325 degrees. Line a baking sheet with parchment paper.
step 6
Using a #24 cookie scoop (about 2 ½ tablespoons), scoop out the dough and roll into balls. Place dough balls onto cookie sheet about 2 inches apart and lightly flatten the top of the cookies with your hand until they are about ¼ inch thick.
step 7
Bake cookies for 10-12 minutes, turning the baking sheet halfway through. Remove cookies from the oven when edges are lightly golden brown. Allow cookies to cool for 5 to 10 minutes on the cookie sheet then transfer to a wire rack to cool completely.
* some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! thanks for the support! *
Robbie says
These cookies are so so so delicious!!! 😋