Flourless Chocolate Pecan Oatmeal Cookies
Gluten-free flourless chocolate pecan oatmeal cookies get a kick of flavor and creaminess from the addition of peanut butter!Yield: 25 cookies
Servings: 25
Calories: 218kcal
Equipment
- mixer (stand or electric hand held)
- food processor or blender
Ingredients
- ⅓ cup unsalted butter (75 g), room temp, softened
- ¾ cup light brown sugar (150 g), packed
- ¾ cup granulated sugar (150 g)
- 1 ½ teaspoon pure vanilla extract
- ¾ cup smooth peanut butter* (200 g)
- 2 large eggs room temperature
- 3 cups rolled oats (285 g),also called old-fashioned oats, divided
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon fine sea salt or kosher salt*
- 1 cup pecans (115 g) lightly toasted and roughly chopped
- ¾ cup 70% dark chocolate* (or chocolate of choice) (128 g or 4.5 oz), roughly chopped
Instructions
- Preheat oven to 350℉. Line two or three baking sheets with parchment paper or reusable silicone baking mat. Set aside.
- In the bowl of a stand mixer, cream together butter, brown sugar, sugar, and vanilla until well combined. Add peanut butter and mix on medium speed until creamy. Scrape down sides of bowl as needed to ensure thorough mixing.
- Add eggs one at a time. Mix on low until well combined.
- In a food processor or blender, process 1 cup (95 g) of rolled oats until finely ground. Mix with baking powder, baking soda, cinnamon, and salt. Add dry mixture to mixing bowl. Mix until incorporated.
- Fold in remaining 2 cups (190 g) rolled oats, chopped pecans, and chopped chocolate until evenly distributed among cookie dough.
- Use a size 24 scoop to portion out dough. Place rounded mounds of cookie dough on prepared baking sheet, spacing each about 2-inches apart.
- Bake for 12-15 minutes until lightly golden brown around the edges. Rotate pans midway through baking. Cookies will spread during baking. If fresh baked cookies are not circular in shape, use a spatula or mini offset to gently reshape the cookies. Let cool in baking sheet for about 5-8 minutes before transferring to wire rack.
Notes
Ingredient Notes:
- This recipe works with natural peanut butter (this kind you have to stir before use) as well as the homogenous peanut butter (such as Skippy or Jif). I recommend using natural peanut butter (made with just peanuts and salt).
- Natural peanut butter will cause cookies to spread more than homogenous peanut butter.
- Almonds or walnuts may be used in place of pecans.
- Use your choice of chocolate bar or chocolate chips.
- There has been some debate over whether oats are gluten free because of cross contamination found in some manufacturers. Check the label of your oats for clarification.
- Baking times and cookie yield is for a size 24 scoop of dough, a little under 3 Tbsp of dough.
- How to toast nuts: Place pecans in a single layer on a baking sheet. Bake in 350℉ oven for 5-7 minutes until lightly fragrant. Cool before chopping and added to cookie dough batter.
- The cookies will be very soft out the oven. Do not over bake, otherwise cookies will not be as chewy. Let cookies cool slightly on sheet tray until stable enough to transfer to cooling rack.
- Recipe adapted from Trader Joe's Rolled Oats package.
Nutrition
Calories: 218kcal, Carbohydrates: 24g, Protein: 4g, Fat: 13g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 0.1g, Cholesterol: 22mg, Sodium: 105mg, Potassium: 148mg, Fiber: 2g, Sugar: 15g, Vitamin A: 102IU, Vitamin C: 0.05mg, Calcium: 34mg, Iron: 1mg