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 1/2 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 1/4 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.