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pecan oatmeal cookies

Flourless Chocolate Pecan Oatmeal Cookies

Yield: 26 large cookies
Author: Maryanne Cabrera


  • 1/3 cup unsalted butter, room temperature
  • 3/4 cup light brown sugar, packed
  • 3/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 1/2 teaspoon vanilla paste, or pure vanilla extract
  • 1 1/2 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon ground cinnamon
  • 3/4 cup smooth peanut butter
  • 1 cup Trader Joe's Rolled Oats, finely ground
  • 3 oz Theo 70% Dark Chocolate, roughly chopped
  • 1 cup pecans, lightly toasted and roughly chopped
  • 2 cups Trader Joe's Rolled Oats


  • Preheat oven to 350 degrees F.
  • In the bowl of a stand mixer, cream together butter, brown sugar, and sugar. Beat until creamy.
  • Add eggs one at a time. Mix on low until combined. Add vanilla, baking soda, salt, and cinnamon. Mix well.
  • Add peanut butter and mix on med speed until incorporated.
  • Add finely ground oats, dark chocolate, pecans, and rolled oats. Stir or fold in until well combined.
  • Scoop rounded tablespoons of dough on a parchment lined sheet tray about 2 inches apart. Bake for 12-15 minutes until golden brown around the edges. Let cool in sheet tray for a couple minutes before transferring to cooling rack.


  • 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