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Delicious maple pecan oatmeal cookies arranged on a plate

Maple Pecan Oatmeal Cookies

These gluten-free and easily vegan-friendly cookies balance maple syrup with toasted pecans and rolled oats, offering a cozy treat perfect for breakfast or snacks.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 18 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 1/4 cups gluten-free rolled oats
  • 3/4 cup gluten-free all-purpose flour blend Use certified gluten-free to keep this recipe gluten-free.
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp fine sea salt
  • 1 tsp ground cinnamon
Wet Ingredients
  • 1/2 cup dairy-free butter substitute or coconut oil (softened) Coconut oil will impart a slight coconut flavor.
  • 1/3–1/2 cup pure maple syrup Start with 1/3 cup for subtler sweetness.
  • 1 large egg or 1 tbsp ground flaxseed + 3 tbsp water (flax 'egg') Use flax 'egg' for vegan option.
  • 1 tsp pure vanilla extract
Add-Ins
  • 3/4 cup chopped pecans, toasted Toast for enhanced flavor.
  • 1/2 cup extra oats (optional) For a more textured cookie.
  • 1–2 tbsp brown sugar (optional) For deeper caramel notes.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  2. In a large bowl, whisk the rolled oats, gluten-free flour, baking soda, baking powder, sea salt, and cinnamon until evenly combined.
  3. In a separate bowl, beat the softened dairy-free butter with the maple syrup until smooth and slightly fluffy. Add the egg (or flax 'egg') and vanilla, then mix until well incorporated.
  4. Pour the wet mixture into the dry ingredients and fold gently until just combined—don't overmix. Stir in the toasted chopped pecans and optional extra oats.
  5. Use a cookie scoop or tablespoon to portion 1.5–2 tablespoons of dough per cookie onto the prepared sheet, spacing them about 2 inches apart.
Baking
  1. Bake for 10–12 minutes, until the edges look set and the centers are just slightly underbaked.
  2. Let the cookies sit on the baking sheet for 3–5 minutes to finish setting, then transfer to a wire rack to cool completely.

Notes

Store cooled cookies in an airtight container for up to 3 days at room temperature. For longer storage, refrigerate for up to 7 days or freeze for up to 3 months.