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–+ servings

Maple Pecan Oatmeal Cookies

Bowl of gluten-free Maple Pecan Oatmeal Cookies on a rustic wooden table
These gluten-free and dairy-free Maple Pecan Oatmeal Cookies are chewy, loaded with nutty pecans, and sweetened with maple syrup. Perfect for lunches, snack boxes, or holiday swaps.
Prep Time 12 minutes
Cook Time 12 minutes
Total Time 30 minutes
Serving Size 24 cookies

Ingredients

Dry Ingredients

  • 1.25 cups gluten-free rolled oats (certified GF)
  • 0.75 cups gluten-free all-purpose flour blend (with xanthan gum) or 3/4 cup oat flour + 2 tsp tapioca starch
  • 0.5 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp fine sea salt
  • 1 tsp ground cinnamon (optional: 1/4 tsp ground nutmeg)

Wet Ingredients

  • 0.5 cups dairy-free butter substitute (or coconut oil, or vegan margarine, softened)
  • 1/3–0.5 cups pure maple syrup (light or amber depending on preferred intensity)
  • 1 large egg (or 1 tbsp ground flaxseed + 3 tbsp water for vegan egg replacer)
  • 1 tsp pure vanilla extract

Additional Ingredients

  • 0.75 cups chopped pecans (toasted for extra flavor)
  • 0.5 cups extra oats (for chew, if desired)
  • 1–2 tbsp brown sugar or coconut sugar (optional — adds depth)

Instructions

Preparation

  • Preheat oven to 350°F (175°C) and line baking sheets with parchment.
  • In a bowl, whisk together rolled oats, gluten-free flour, baking soda, baking powder, salt, and cinnamon.
  • In a separate bowl, beat the softened dairy-free butter with maple syrup until smooth. Add the egg or flax egg and vanilla, mixing until combined.
  • Fold the wet mixture into the dry mixture until just combined, then stir in the chopped pecans and optional extra oats.
  • Optionally chill the dough for 15-30 minutes for thicker cookies.

Baking

  • Scoop 1.5 to 2 tbsp of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  • Bake in the preheated oven for 10 to 12 minutes, until the edges are set but the centers are slightly underbaked.
  • Allow cookies to cool on the pan for 3-5 minutes before transferring them to a wire rack to finish cooling.

Notes

For crispier cookies, bake an additional 1-2 minutes. Store cookies in an airtight container at room temperature for up to 3 days, or in the fridge for up to 7 days. Freeze for up to 3 months.