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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)
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
– *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.
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☀︎ 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)
Great, easy recipe! Perfect amount of sweetness. I like the addition of chocolate chips and pecans. It gave a nice twist on an oatmeal cookie. I couldn’t help myself trying them warm! I Will definitely make then again and freeze to always have on hand.
So glad you liked them! And I know, it’s basically impossible to not sample them while cooling. 😂
Since I’m originally from the south, I have to love pecans. It’s the law. And I also adore chocolate, so these cookies are calling – no, screaming – my name. On my current eating plan for G.I. woes, the only sugar I can use is honey, maple syrup, and date syrup (it has a great, molassesey flavor). i’m really not supposed to use any granulated or powdered sugar at all. Do you have any suggestions for making this recipe with one of the above sugars instead of brown sugar? Do you think I should increase without flour a tiny bit to make up for the extra moisture? I always love your recipes and I’m sure this one will be no exception! I’ve pinned it so I can return to it easily, too. (Otherwise, if I go to your website looking for a particular cookie, I just end up browsing through all the recipes and drooling on my phone. )
Happy holidays to you!
Alice
Hi Alice! Lol!!! Imagine if you didn’t love pecans? 😉 Hmm… I’m a little hesitant to suggest using all liquid sweetener (as well as recommending you increase the flour amount without having tested it). You *could* try using 2 extra tablespoons of maple syrup to sub the coconut sugar. I can’t guarantee the results as I haven’t tested it. Let me know how it turns out! Happy holidays!!
Your 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!
Hi 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!
At 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!
Woohoo!!! 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!
This 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!
First 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!
Hi 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! 🙂
The 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
Hi 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! 🙂
est 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
Hi 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!
Can I use regular eggs instead?
Hi Gaby, yes that should work! 🙂 Enjoy!
Thank 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?