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Top-down view of rustic Gluten-Free Oatmeal Cookies showing whole rolled oats and melted dark chocolate.

Gluten-Free Oatmeal Cookies with Melted Dark Chocolate and Pecans

These rustic Gluten-Free Oatmeal Cookies feature whole rolled oats, decadent dark chocolate chunks, and whole pecan halves. Thick, chewy, and golden brown, they offer the perfect balance of crispy edges and a soft, chocolatey center.
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Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings: 24 cookies
Course: Desserts, Snack
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 cup (227g) unsalted butter softened
  • 1 cup (200g) brown sugar packed
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs room temperature
  • 1 tbsp (15ml) vanilla extract pure
  • 1 1/2 cups (190g) gluten-free 1-to-1 baking flour with xanthan gum
  • 3 cups (300g) certified gluten-free whole rolled oats old fashioned
  • 1 tsp (5g) baking soda
  • 1/2 tsp (3g) sea salt fine
  • 1 1/2 cups (225g) dark chocolate chunks 60% cacao or higher
  • 1 cup (100g) pecan halves whole

Equipment

  • 1 Heavy-duty baking sheet Ensures even heat distribution
  • 1 2-ounce (60ml) cookie scoop For uniform, thick cookies
  • 1 Parchment paper Prevents sticking and aids cleanup

Instructions
 

Preparation
  1. In a stand mixer or large bowl, cream together softened butter, brown sugar, and white sugar until light and fluffy (about 3-4 minutes).
  2. Beat in the eggs one at a time, then stir in the vanilla extract until fully combined.
Combining and Chilling
  1. Whisk flour, baking soda, and salt. Gradually add to the wet mixture on low speed. Fold in the whole rolled oats.
  2. Fold in the dark chocolate chunks. Scoop 2-tbsp mounds onto a tray and press a whole pecan into each. Chill for 30-60 minutes.
Baking
  1. Preheat oven to 350°F (175°C). Bake for 12-14 minutes until edges are golden brown and centers are still soft. Cool on the pan for 10 minutes.

Notes

Measure GF flour by weight to prevent dry cookies.
Do not swap rolled oats for quick oats if you want the rustic texture.
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