Gluten-Free Oatmeal Cookies with Chocolate Chips & Pecans

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by | Updated: December 4th, 2016

Search for a chocolate chip cookie recipe and you’re likely to fall into a seemingly endless abyss of cookie options. You’ll find some that use mini chips and others that prefer chunks; some bake until crisp while others prefer a soft and chewy texture. The choices can be overwhelming! This recipe is a step above the rest because we’ve added pecans and oats for extra crunch and flavor. Plus, instead of conventional white flour, we use a gluten-free replacement so even those with gluten sensitivities can partake. Avoid the overwhelming abyss–you’ve found a winner right here.

Gluten-free oatmeal cookies with chocolate chips & pecans #glutenfree |

Gluten-Free Oatmeal Cookies with Chocolate Chips & Pecans

Makes 20 cookies


1 cup Bob’s Red Mill Organic & Gluten-Free Rolled Oats
1-¼ cup Bob’s Red Mill Gluten Free 1-to-1 Baking Flour
½ cup packed brown sugar
½ cup granulated sugar
¾ tsp. baking powder
½ tsp. salt
½ tsp. baking soda
1 egg
½ cup butter, softened
1 tsp. vanilla extract
½ cup semisweet chocolate chips
¼ cup chopped pecans, toasted


  1. Preheat oven to 350 degrees F. Line one large baking sheet or two medium-size ones with parchment paper.
  2. In a medium mixing bowl, mix rolled oats, flour, baking powder, salt and baking soda.
  3. In a large mixing bowl, whisk together brown sugar, granulated sugar and butter until well combined. Mix in egg and vanilla.
  4. Add dry ingredients to wet and mix until combined. Gently fold in chocolate chips and pecans and mix until incorporated.
  5. Scoop out about 2 tablespoons per cookie and place on prepared baking sheets, leaving about 2 inches between each. Bake for 10-12 minutes, until edges have browned.
  6. Remove from oven. Let cool for about 5 minutes on baking sheet and transfer to a wire rack to allow them to cool completely.