Maple Pecan Chocolate Chip Cookies (V, GF, DF): an easy recipe for deliciously soft and chewy oat flour chocolate chip cookies bursting with maple and pecans. Vegan, Gluten Free, Dairy Free, Whole Grain.
So are you ready yet? Have you picked all of your gifts and wrapped every spare item in your house that you could find? Um, I mean, wrapped only the most thoughtful and meaningful gifts that you spent months searching for? 😉
If you’re scrambling for a last minute gift, look no further than these seriously amazing Maple Pecan Chocolate Chip Cookies. Maple, pecans, chocolate chips, oat flour—where could you go wrong?
In fact, if you’re looking for a double gift to give to someone special, you might take 15 extra minutes to make these skillet-roasted maple cinnamon pecans. Yeah, they totally belong together. Oh, and so do these. Or, you could make these incredible gluten-free oatmeal chocolate chip scones from my friend Chrystal at Gluten-Free Palate! Simply swap the egg for a flax or chia egg to make it vegan. 😉
Or or, you could just make these for yourself and go ahead and dust off that charming Christmas collectible your former boss gave to you two years back and gift it to your semi-acquaintance coworker who you somehow got roped into getting a gift for no good reason. Just sayin’.
It’s called upcycling. Yes, that sounds much better than regifting. 😉 At my house, Erik and I are kinda scrambling around to find that perfect last gift for my mom and my sister Jenny. We’ve already sent out sweet treat packages to Monica and Penny, who are spending the holidays with their gentlemen. Doesn’t that sound fancy? .
As is the case every year, Erik’s gonna be my Chief Sous Chef or Head Candyman or something waaaay less creepy sounding. The two of us are gonna clear off every available space in the house, crack our knuckles (100% required for serious candy-making), slap on some festive hairnets (keepin’ it clean, folks!), pop on our fave Christmas tunes (a mix of instrumentals, pop songs and some dramatic opera just cuz), then get down to business!
Currently, our treat-making plans are as follows (it changes every day!!):
For Jenny:
– vegan cranberry chocolate chip cookies
– no bake chocolate peanut butter bars
– these maple pecan chocolate chip cookies
For Grams (my coconut-lovin’ mama):
– paleo vegan chocolate coconut truffles
– no bake chocolate pecan bars
– paleo almond butter fudge cups
To split amongst the two, plus some friends:
– skillet-roasted maple cinnamon pecans
– triple peppermint chocolate chip cookies
– vegan peppermint crunch bars
– chocolate chip cookie dough truffles
Why, yes, we have purchased ALL the chocolate in all the land. Plus, all the pecans. And the maple. But let’s not forget the almond butter, coconut flakes and oat flour. I mean, we might as well, right? 😉
Let’s just say that the two of us have become true experts in buying everything in bulk. Plus, we have “cleverly” repurposed two bookshelves for, wouldn’t ya know it, holding gigantor bags of pecans, almond meal and oat flour. I mean, it’s not like they were holding books, or anything… Ahem.
We’re also gonna be setting up our annual gift-wrapping station, with all the ribbons, multi-colored tissue paper, cookie tins and handwritten gift tags (which I especially fear because my handwriting is unbelievably wretched). One year, I just wrote initials and it saved me like 3 whole hours. Yes, 3 whole hours. I’m pretty sure kindergarteners write faster than me. And I only have a slight advantage on them from, ya know, like 3 decades of practice.
What about you? Are you making homemade gifts and treats this year? Or are you going on a shopping spree that would make that giant giraffe with all the toys blush? Erik, of course, is hovering over me and must notify me that the dude’s name is Geoffrey. My man, that Erik…
Just tell me you’re heading to one of those lovely (just lovely) gift-wrapping stations at the mall and handing the reins over to them. One year, I did the gift wrap station thing and it was amazing. What a load off! I haven’t done it since because I have this weird thing about making everything myself. <— Explains a lot, doesn’t it? 😉
Another year, I had Erik wrap the gifts. That was a… colorful experience. Everyone kept complimenting us on letting our kid do the wrapping (um, no kids here, folks). I’d simply nod and say… well, I’d say nothing at all, then pretend I heard my phone ringing in the distance and swiftly dart away.
So, between my below kindergarten-level handwriting and Erik’s child-like gift-wrapping, the two of us are a real treat! Any takers on our holiday help this year?
…
Any at all?
Well then. I guess none of you will be receiving glowing compliments on allowing your “children” to wrap and scribble tags this year. Ahem. 😉 But we can offer our candy-making services! I promise they’re at least preschool-level proficiency. Not impressed? Darn it! J/k!
While I await to hear so many stories of your Martha-level gift-wrapping skills, allow me to tell you all about my Maple Pecan Chocolate Chip Cookies. They’re:
- made with simple, feel-good ingredients
- vegan, gluten free, dairy-free and whole grain
- easy to make, in just two bowls
- soft, thick and delicious
- packed with pecans and chocolate chips
- wonderfully balanced with maple sweetness and pecan nuttiness (yep, pecan nuttiness)
- plant-based and allergy-friendly
- perfect for giving this holiday season, with the “kids” wrapping it, or not… 😉
I hope you love this recipe as much as my family does. 🙂 It’s one of our favorite cookies to date! I’m so happy to spend the holidays with you. What could be better than some quality kitchen time, whipping up fantastic treats for the ones we love, together? Wishing you and your family a loving, laughter-filled season, just bursting with kindness and fun.
What’s the most thoughtful gift you’ve ever given?
Sending you all my love and maybe even a dove, xo Demeter ❤️
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Maple Pecan Chocolate Chip Cookies (Oat Flour, Vegan, Gluten Free, Dairy Free)
- Yield: 20-30 cookies 1x
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Pin RecipeDescription
Maple Pecan Chocolate Chip Cookies (V, GF, DF): an easy recipe for deliciously soft and chewy oat flour chocolate chip cookies bursting with maple and pecans. Vegan, Gluten Free, Dairy-Free, Oat Flour.
Ingredients
Dry Ingredients
- 1 ½ cups gluten free oat flour
- ½ cup gluten free rolled oats
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
Wet Ingredients
- ¼ cup + 2 tablespoons melted coconut oil
- ¼ cup coconut sugar
- ¼ cup pure maple syrup
- 2 flax eggs (2 tablespoons ground flax + 6 tablespoons water, whisked together, set for 10 minutes)
- 1 teaspoon pure vanilla extract
Add-in Ingredients
- ¾ cup unsalted pecans, chopped
- ¾ cup vegan chocolate chips
- For topping: 2 tablespoons each of chopped pecans and vegan chocolate chips
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper or greased foil. Set aside.
- In a medium bowl, whisk together all the dry ingredients: oat flour, oats, baking soda, baking powder and salt.
- In a large bowl, whisk together all the wet ingredients: coconut oil, coconut sugar, maple syrup, flax eggs, and vanilla. Whisk until thoroughly combined.
- Add the dry ingredients to the wet ingredients. Whisk until you get a sticky and thoroughly combined ball of soft dough. Fold in pecans and chocolate chips.
- Cover the bowl of cookie dough. Let sit for 10-15 minutes at room temperature—this allows the dry mixture to absorb the wet mixture and become more cohesive.*
- Scoop 2 tablespoons of cookie dough onto the prepared baking sheet. Using a fork, flatten cookies into a round disc—they will not spread during baking. Press pecans and chocolate chips into the tops of the cookies.
- Bake for 8-12 minutes. Using a flat, heatproof spatula, lift cookies off the baking sheet and transfer to a cooling rack. Allow to cool completely. Enjoy! Storing instructions below.
Notes
– Adapted from my Vegan Cranberry Chocolate Chip Cookies and my Triple Chocolate Peppermint Cookies.
– *You can skip this step, but the dough is more likely to be too sticky to flatten with a fork. Also, the cookies are less likely to have a beautiful texture.
– Store in an airtight container at room temperature for 1-2 weeks.
– These cookies freeze well. Store in an airtight, freezer-friendly container for 1 month.
– More cookie recipes: double chocolate chip cookies, cranberry chocolate chip, peanut butter chocolate chip oatmeal.
– Holiday gift recipe ideas: chocolate coconut truffles, almond butter fudge cups, no bake peanut butter bars, cookie dough truffles.
- Category: Cookies, Vegan, Gluten Free, Whole Grain, Dairy-Free
© beamingbaker.com. All content and images are protected by copyright. Please do not use my images or recipe without my permission. If you wish to republish this recipe, please re-write the entire recipe using your own words and include a link to this post for the recipe.
☀︎ More Pecan & Cookie Recipes ☀︎
Skillet-Roasted Maple Cinnamon Pecans (Paleo, Vegan, Gluten Free, Dairy-Free)
No Bake Chocolate Pecan Bars (Paleo, Vegan, Gluten Free, Dairy-Free)
Vegan Cranberry Chocolate Chip Cookies (Vegan, Gluten Free, Whole Grain, Dairy-Free)
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Vegan Bourbon Pecan Pie by Vanilla and Bean
No Bake Pecan Pie Bites (Paleo, V, GF, DF) by me
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Paige says
March 8, 2019 at 9:03 amYour cookie recipes have been amazing for my daughter who has numerous food sensitivities. Unfortunately, we just found out that we have to add coconut to the list. This recipe and the others on your site are her favorites. Do you know of any substitutes that work well in your recipes if I were to replace the coconut sugar and coconut oil? Thank you!
Demeter | Beaming Baker says
March 11, 2019 at 12:39 pmHi Paige! I’m so happy that your daughter is able to enjoy my recipes, and sorry to hear about the new sensitivity. You can try swapping the coconut sugar for organic brown sugar. As for the oil, I’ve had readers use avocado oil or a neutral tasting oil with good results in my baked recipes. Hope this helps!
Kadee says
January 23, 2019 at 6:41 pmAt last! I have finally found a yummy cookie that follows my crazy restricted (food sensitivities) diet. It’s been difficult to find gluten free, vegan, most nuts free (pecan seems to be the only one my gut can tolerate right now) recipes that satisfy sweet tooth and texture cravings.
Thank you!
★★★★★
Demeter | Beaming Baker says
January 25, 2019 at 3:50 pmWoohoo!!! Kadee, I’m beyond pleased to hear this! Any time you’re looking for a gluten free vegan treat, swing on over here! That’s my specialty. 🙂 Let me know if you ever need help finding a recipe. Happy baking!
Alina says
November 29, 2018 at 3:15 pmThis is seriously the best cookie recipe!! I absolutely loved it- I actually removed the sugar and added a tad of maple syrup instead and oh boy were they delicious. I will be making these as little balls for our holiday party! For those who found them a bit crumbly, maybe add some maple syrup or extra almond butter to hold it together. Cheers!
Nancylaurel says
November 7, 2018 at 6:38 amFirst of all, the cookies are delicious. I’m not sure what I did wrong but they don’t stay together very well. I followed the recipe exactly (used mini chocolate chips) but they are very crumbly. Despite that fact, we can’t stop eating them. Do you have any suggestions? Thanks for this taste treat!
★★★★★
Demeter | Beaming Baker says
November 7, 2018 at 9:17 amHi there! Did you use homemade oat flour? If so, make sure it’s very finely ground—just like regular all purpose flour. If it’s grainy or coarse, that can lead to crumbly cookies. Hope this helps! 🙂
Rozina says
September 1, 2018 at 7:38 amThe cookies look lovely. However oats are difficult for me to digest. Can I use quinoa or buckwheat flakes instead or even millet flakes. Appreciate your feedback. Thanks
★★★★
Demeter | Beaming Baker says
September 3, 2018 at 4:00 pmHi Rosina! I’ve had a few readers try substituting buckwheat flakes in recipes with good success, but I haven’t tried it out myself. Let me know how it goes! 🙂
anne says
November 5, 2017 at 10:08 pmest ce qu’on peut mettre de la farine a la place de la farine de blé et du sucre a la place du sucre de coco et des oeuf a la place des oeuf de lin
Demeter | Beaming Baker says
November 6, 2017 at 4:12 pmHi Anne! Unfortunately, my high school French is super rusty. Lol. Here’s my best guess/response to what you said:
– Flour/Farine: yes, you can swap wheat flour for the oat flour. Use the same amount (1 1/2 cups)
– Coconut Sugar/Sucre: yes, you can swap the coconut sugar with regular white/cane sugar. Use the same amount (1/4 cup)
– Egg/Oeuf: yes, you can swap the flax eggs with regular chicken eggs.
Enjoy!
Gaby Ortiz says
July 13, 2017 at 10:50 pmCan I use regular eggs instead?
Demeter | Beaming Baker says
July 14, 2017 at 3:09 pmHi Gaby, yes that should work! 🙂 Enjoy!
Shalla says
July 11, 2017 at 9:17 pmThank you! I tried the honey and a tiny bit of molasses and the cookies were flat 🙁 I wonder what happened 🙁 I used quick oats maybe that was the issue??? Still yummy… should I try again with regular oats then?
Shalla says
July 9, 2017 at 3:01 pmHi! Could we try this with honey? Even though the name is maple 🙂 lol if so do you suggest an amount? They look delish!
Demeter | Beaming Baker says
July 10, 2017 at 11:46 amHehe! Funny how that is–sometimes you just need to make a swap! Yes, you can use honey. Enjoy! Can’t wait to hear what you think, Shalla. 🙂
BusyBee says
May 22, 2017 at 12:10 pmI couldn’t wait to try them until they were cool completely! Haha. They are delicious!!! Follow your recipes from Spain!! Thanks for sharing your recipes with us, love them!! xxx
Demeter | Beaming Baker says
May 22, 2017 at 3:44 pmHello there, BusyBee! 🙂 They’re kind of REALLY delicious when they’re still warm, so I can’t blame you! Haha. Thank YOU so much for taking the time to let me know how you enjoyed these! Sending big hugs to Spain. xoxo
Gayle @ Pumpkin 'N Spice says
December 20, 2016 at 7:32 amUpcycling…I love it! Much better term that regifting! 🙂 I’m still in awe that Christmas is less than a week away, but I’m ready! My shopping is finished and my husband and I finished wrapping last night…WHEW! Now onto these cookies…I’ll take these ALL, please! I don’t need to share them, no no no…I’ll just eat them all myself. I love the pecan and chocolate chip flavor, Demeter! My kind of cookie. Pinned, of course! Hope you are having a wonderful week!
Demeter | Beaming Baker says
December 20, 2016 at 10:41 amHaha. I think so! 😉 Phew on you being ready! It’s got to be a HUGE relief. Hopefully you have time to relax as well. 🙂 Thank you for pinning! Have a fantastic week!
Natalie | Feasting on Fruit says
December 19, 2016 at 1:46 pmThank goodness for ebooks so bookshelves can now be used for much more important things: bulk ingredients. I mean sometimes (always) the pantry just isn’t big enough! My gift wrapping is eh…passable, but I’m with you on the handwriting thing! Every time I hand address a package I want to redo it like 2039429384 times because it just is the furthest thing from pretty or festive or even legible sometimes. Oh typing, making me forget how to use a pen with any grace. But when you are a pro cookie/candy/bar/nut/all things sweet maker, it makes up for those little details 🙂 Heck with all the yummy goodies you have planned they could just be in the most boring un-labeled cardboard box and still make anyone’s day!!.. Nutty and chip-studded and so very chunky, all Christmases everywhere need at least 2 dozen of these perfect cookies I think. Mine certainly does. And you know how I love a good oat-y based sweet, so make that 3 dozen why dontcha!. Happy (last before Christmas) Monday❤️ xoxo
Demeter | Beaming Baker says
December 19, 2016 at 5:45 pmRight?? Else they’re just gathering dust and other junk that have now attempted to take over that space. 😉 The pantry feels like it gets smaller every day. What’s it’s problem, anyway? Oh seriously!! Packages are the worst! There’s added pressure due to the fact that things could go terribly awry if you’re handwriting is misinterpreted. Lol. I must now consider this mystical unlabeled box you mentioned. It has a certain mystique to it that I like. As well as lack of having to do more things. Haha. 😉 Muah!
Sara says
December 19, 2016 at 12:11 pmThese look amazing! I LOVE making oat flour cookies – so much wonderful chewiness! I love your addition of the pecans and maple flavor, sounds so yummy and perfect for the holidays. I can totally relate to your gift-wrapping woes – I am the WORST when it comes to wrapping. Thinking about resorting to using bags and tissue paper rather than traditional paper for every gift, haha!
Demeter | Beaming Baker says
December 19, 2016 at 5:33 pmThank you so much, Sara! 🙂 Right?? Oat flour cookies are my very favorite! The oat flour absorbs flavors so well. Oh gurl… let’s just say that I had to turn to my gift bag stash one too many times already. Tuck it in, put some tissue paper on top and call it a day! Lol. 😉
Lacey says
December 19, 2016 at 10:59 amOat flour can be made with a blender right?
Demeter | Beaming Baker says
December 19, 2016 at 12:44 pmHi Lacey! Yep, you can make them in a blender. Here are the instructions: To make homemade oat flour: place rolled oats (gluten free if needed) into a blender. Blend until you get a just slightly grainy flour. Remember: 1 cup of rolled oats does not equal 1 cup of oat flour. You’ll need to blend more rolled oats to create less flour- the oats decrease in volume as you turn it into a flour. It’s easiest to blend up a big batch of oat flour, and just scoop out what’s needed for any recipe. Happy baking! 🙂
Marsha | Marsha's Baking Addiction says
December 19, 2016 at 10:52 amThese cookies look absolutely scrumptious! Maple, pecan, and chocolate chips… Mmmm. I love the sound of your treat-making plan, who doesn’t love edible gifts?? 🙂 xo
★★★★★
Demeter | Beaming Baker says
December 19, 2016 at 5:31 pmThank you so much, Marsha! 🙂 Edible gifts are the best! If I can’t eat ’em, I don’t want ’em! Hahaha. xoxo
Cheyanne @ No Spoon Necessary says
December 19, 2016 at 10:38 amBahahahaha – upcycling. I am SOOO using that word. Thank you my personal little webster. 😉 Daaaang you have a LOT of baking to do! All I have been doing is baking, but I’m Grinch-like and I’ve been baking all the cookies for myself. Oops? You say you bought all the chocolate, and I’m assuming that phrase also includes WHITE chocolate. Because your bestie over here is counting on you to BRING IT in the white chocolate department. 😉 Oh, I haven’t bought a dang thing yet as far as Christmas gifts are concerned. I really need to get on that huh? Anyways, LOVE these cookies (of course)! They look super soft and perfectly chewy, which is my favorite cookie texture! And I’m totally digging the maple, pecan, (white) chocolate chip. hehehe. See what I did there? I’m already making these for myself in my head. Because GIMME ALL THE COOKIES!!!!!! Pinned! Cheers, sweets! xoxoxox
★★★★★
Demeter | Beaming Baker says
December 19, 2016 at 5:31 pmYou must!! As my bestie, there are certain things we’ve agreed upon. Including, but not limited to, using/sharing the same “unique” verbiage. Lololol. I’m not gonna lie, things do get a bit tense about batch #800 of All the Candy in All the Land. But I’ve got to stay cool, or else Santa will bop me on the head with a sack of coal or something… Lol. Naturally, I’d have to pick up some white chocolate for my dear CheyBae! I see what ya did there and love ya for it! 😉 Happy Christmas shopping! Muah! xoxo
Shashi at RunninSrilankan says
December 19, 2016 at 9:18 amHahaha! Demeter, you and Erik can come over and wrap and label all my gifts for me (when I get them) – I would not question or comment on y’alls “below kindergarten-level handwriting and… child-like gift-wrapping” if I could have 2 or a dozen (or just make it 2 dozen) of these babes! I love chocolate pecan cookies, in fact, I think I made some (sans maple) and posted them on my blog a while back – but, alls fuzzy now as I have yet to finish my shopping – actually, seeing I am among non-judgy friends and all – ugh – I have to admit that I have yet to begin my shopping! Hey – I have the rest of the week eh?! Now, I could power through easily if I had all the coffee and all the chocolate and pecans …BUT, wait – theres a shortage because Y’ALL have ’em ALL!!! That’s it – you better add me to that gift-giving list cos am coming over to grab me some of these 😉
I hope you and Erik and y’alls families have a wonderfully joyous Christmas – it has been an honor getting to know you this year, sweet friend! XOXO
Demeter | Beaming Baker says
December 19, 2016 at 5:22 pmLolol. You know the phrase, “be careful what you wish for?” Bahahaha. It would be like a tornado wrapped and labeled all of your gifts. Haha. Alright, fine… we’ll make cookies to soothe your unfortunately-wrapped gift tears away. . You totally have the rest of the week! I actually deleted a line in this post where I said something about Christmas not being right around the corner. Then I looked at a calendar and gasped. Haha. Thank you so much, my friend. It’s been just wonderful getting to know you. <3 Sending you so much love and wishes for a wonderful holiday with your family. <3
Natalie | Natalie's Food & Health says
December 19, 2016 at 8:13 amI’m making exact same treat making plan myself. I’m trying to convert all my family and friends to healthy eating so this year they all gonna get healthy treats 🙂 And same as you with chocolate and pecans, I purchased ALL coconut oil in the store LOL haha These cookies looks absolutely delicious Demeter (I wish I have one or two now with my tea ;)) Pecans and chocolate are match made in heaven, right?! I love how healthy and nutritious these cookies are. Just perfect!
Demeter | Beaming Baker says
December 19, 2016 at 5:11 pmThat’s awesome, Natalie! Your family and friends are so lucky that they get to enjoy all of your healthy and delicious treats. 🙂 May I be added to that list? 😉 Lolol on your coconut oil purchase. Perhaps I can share my bookcase with you? Hehe. Thanks so much my friend!