Hey there, fellow foodies! Are you craving something sweet, but are tired of the same old options that are filled with gluten and dairy? Well, I’ve got something amazing for you. Introducing Mary’s Gluten-Free Oatmeal Chocolate Chip, Coconut, Pecan Cookie Recipe.
Let me tell you, folks, these cookies will knock your socks off! They’re soft, chewy, and packed with all the flavors you love. But what really sets this recipe apart is its use of gluten-free oats and dairy-free ingredients. This means you can indulge in deliciousness without the guilt or the stomach ache!
Now, I know there are plenty of gluten-free and dairy-free cookie recipes out there, but trust me when I say you’ve never tasted anything quite like these. The combination of the quick oats and rolled oats give them a unique texture that is unmatched, while the shredded coconut and pecans provide a delightful crunch.
And let’s not forget about those delectable chocolate chips! They’re melted in just enough to perfectly complement every bite without overpowering it – making this cookie ideal for any chocolate lover.
So whether you’re looking for a treat that’s perfect for your gluten-free or dairy-free lifestyle or simply want to try something new, Mary’s Gluten-Free Oatmeal Chocolate Chip, Coconut, Pecan Cookie Recipe is sure to become your new favorite. So grab your apron and let’s get baking!
Why You’ll Love This Recipe
So, you’re wondering why you’ll love Mary’s Gluten Free Oatmeal Chocolate Chip, Coconut, Pecan Cookie recipe? Let me tell you, if the name alone doesn’t get your taste buds tingly with anticipation, then wait until you hear about the soft and chewy texture complemented by a tantalizing combination of flavors.
First off, let’s talk about that crispiness. The texture is a mix of rolled oats and quick oats which create a wonderfully chewy texture with just the right amount of crunch. But don’t worry, it’s not too hard where you feel like you’re biting down on crackers. No! It’s just enough to give your teeth something to sink into and leave you craving for more.
And secondly, let’s talk about the mouthwatering flavors in this cookie recipe. The free gluten oatmeal coconut pecan cookies have a delightful mixture of unsweetened dried shredded coconut and pecans that give the cookie a luxurious flavor. Additionally, it’s made even better with chocolate chips perfectly dispersed throughout each bite.
It’s no secret that these cookies are one of the best oatmeal cookies gluten-free options on the market. And with their dairy-free qualities, they’re perfect for those who have dietary restrictions.
Overall, Mary’s Gluten Free Oatmeal Chocolate Chip, Coconut, Pecan Cookie recipe offers a complete package of textures and flavors that will have your taste buds dancing with every taste bud sensation. Don’t take my word for it – try this recipe for yourself and get ready to fall completely in love!
Let me break down the ingredients you will need to make these delicious cookies. This recipe makes about 30 cookies, so make sure to adjust the quantities according to your needs.
- 1 cup of quick oats
- 1 cup of rolled oats
- 1 cup of unsweetened dried shredded coconut
- 1 cup of chopped pecans
- 1 cup of semi-sweet chocolate chips
- 1/2 cup of granulated sugar
- 1/2 cup of brown sugar
- 1 teaspoon of baking soda
- 1/2 teaspoon of salt
- 3/4 cups of gluten-free all-purpose flour (use regular all-purpose flour if gluten-free is not necessary)
- 3/4 cups of unsweetened applesauce
- 2 teaspoon of vanilla extract
- 2 large eggs
- Subsituite some or all chocolate chips with white chocolate chips or grated chocolate
- Use whole wheat flour instead of all-purpose flour
- For a vegan version, substitute the eggs with a flaxseed egg and use vegan chocolate chips
The Recipe How-To
Step 1: Preheat oven and mix dry ingredients
Preheat the oven to 350°F. In a mixing bowl, combine quick oats, rolled oats, unsweetened dried shredded coconut, pecans, chocolate chips, all-purpose flour, baking soda and salt. Mix well and set aside.
Step 2: Mix wet ingredients
In another large mixing bowl, blend together the granulated sugar and the brown sugar with a whisk. Then, pour in the applesauce, coconut oil, two eggs and vanilla extract. Mix until thoroughly combined.
Step 3: Combine Wet and Dry Ingredients
Add the dry ingredients mixture to the wet ingredients mixture slowly until everything is fully combined. Use a spatula or a wooden spoon to fold and incorporate all of the ingredients. Be careful not to over mix, as this can result in tough cookies.
Step 4: Scoop onto cookie sheet
Using around 2 tablespoons per cookie, drop balls of dough onto a parchment lined baking sheet. Space these out about 2 inches apart to ensure even baking.
Step 5: Bake & Cool
Bake at 350°F for approximately 12-15 minutes or until golden color around the edges. Remove from the oven let them sit on the baking sheet for about five minutes before transferring them to a kitchen cooling rack.
Note: For best results, Bake one tray of cookies at a time, keeping others cool until ready to put in the oven again.
Substitutions and Variations
Let’s say you want to try something different with your gluten-free oatmeal cookie recipe. Maybe you don’t have all the ingredients at home, or you just want to experiment with flavors. Here are some substitutions and variations that you can try:
– Walnuts instead of pecans: If you’re not a fan of pecans or just want to switch things up, try using walnuts instead. They have a similar texture and taste great in oatmeal cookies.
– Dark chocolate instead of milk chocolate: Mary’s recipe calls for 9 oz of milk chocolate chips, but if you prefer dark chocolate, go for it! Just make sure it’s vegan and gluten-free if you need it to be.
– Maple syrup instead of brown sugar: Don’t have brown sugar at home? No problem. You can use maple syrup as a substitute. It will add a delicious sweetness to your cookies.
– Coconut sugar instead of granulated sugar: Coconut sugar is a great alternative to regular granulated sugar. It’s lower on the glycemic index and has a slightly nutty flavor that complements the coconut and pecans in this recipe.
– Pumpkin puree instead of applesauce: If you’re out of applesauce or just want to try something different, use pumpkin puree instead. It will give your cookies a slightly earthy flavor and make them even more moist.
– Nut butter instead of chocolate chips: Instead of chocolate chips, try adding some chopped nuts or spoonfuls of your favorite nut butter (peanut, almond, cashew) to your cookie dough. These will add some protein and healthy fats to your sweet treat!
– Gluten-free flour blend instead of all-purpose flour: If you need to make these cookies completely gluten-free, swap the all-purpose flour for a gluten-free flour blend (like King Arthur Baking’s). This way, you’ll still get the texture and structure needed for the recipe, but without the gluten.
– White chocolate and cranberry instead of chocolate chip and pecan: Want to be even more adventurous? Try swapping out the chocolate chips and pecans for some white chocolate chunks and dried cranberries. The creamy sweetness of the white chocolate will complement the tartness of the cranberries perfectly.
Serving and Pairing
Let’s be real. These gluten-free, dairy-free oatmeal chocolate chip, coconut, pecan cookies don’t need any kind of pairing. They’re perfect on their own with a cold glass of almond milk or a hot cup of coffee. However, if presentation matters to you and you want to impress your guests or family, you can dress them up by serving them on a platter with some fresh berries and a sprinkle of powdered sugar.
If you want to get creative with the pairing aspect, try infusing some of your favorite herbs and spices into the recipe. For example, a little bit of cinnamon or nutmeg could enhance the natural sweetness of the cookies while adding a warm spice note to the flavor profile. Alternatively, you can try dipping these cookies in some melted dark chocolate for an extra decadent treat.
Lastly, if you have a taste for vintage flavors, try pairing these chewy oatmeal chocolate chip coconut pecan cookies with a classic cocktail such as an Old Fashioned or Manhattan. The bitterness and smokiness from the whiskey mixed with the sweetness of the cookie will dance on your taste buds and make every bite that much more memorable.
Remember, this recipe is versatile enough that it would be hard not to find a way to make it shine. Just use your creativity and imagination and make it yours!
Make-Ahead, Storing and Reheating
These oatmeal chocolate chip, coconut, and pecan cookies are perfect for making ahead of time! Simply mix the dough according to the recipe instructions, and shape into dough balls. The uncooked dough balls can last in the refrigerator for up to 3 days before baking.
If you want to prepare the cookies even further in advance, the cooked cookies can be stored in an airtight container at room temperature for up to 5 days. They also freeze well for up to 2 months. When you’re ready to eat them, simply let them defrost at room temperature before serving.
Reheating these cookies is a breeze! Just pop them in a preheated oven at 350 degrees Fahrenheit for about 5-7 minutes until they’re warmed through. You can also reheat them in the microwave for 15-20 seconds if you’re short on time.
Whether you’re preparing these cookies for a party, as a gift, or just to have on hand for an indulgent snack, they’ll be sure to satisfy your sweet tooth while still remaining healthy and gluten-free.
Tips for Perfect Results
Are you getting frustrated with your gluten-free baking attempts? Fear not, as a seasoned nutritionist and food blogger, I am here to help you achieve baked goods that are both delicious and healthy. Here are some tips for achieving perfect results with Mary’s Gluten Free Oatmeal Chocolate Chip, Coconut, Pecan Cookie Recipe:
1. Use certified gluten-free oats:
It is important to use certified gluten-free oats to avoid cross-contamination with wheat, barley, or rye. Quick oats and rolled oats work interchangeably in this recipe.
2. Toast the coconut and pecans:
Toasting the unsweetened dried shredded coconut and pecans helps enhance their flavors by bringing out their natural oils. To toast them, simply spread them out on a baking sheet and bake at 350°F for around 5-7 minutes or until lightly golden.
3. Don’t overmix the batter:
Overmixing the batter will result in tough cookies with an unpleasant texture. Mix the wet ingredients together until just combined before adding the dry ingredients.
4. Use room temperature eggs:
Room temperature eggs mix more easily into the batter than cold eggs do. Let your eggs sit on the counter for about 30 minutes before using them.
5. Chill the dough:
Chilling the dough helps prevent flattening during baking and creates a soft and chewy texture. After mixing your dough, cover it tightly and refrigerate it for at least 30 minutes before baking.
6. Flatten the cookie dough balls slightly:
The cookie dough balls don’t need to be perfectly round—the shape will even out in the oven. Slightly flatten each ball of dough before placing it on the baking sheet.
By following these simple tips, you’ll have perfectly chewy and sweet cookies every time. Happy baking!
In conclusion, Mary’s Gluten Free Oatmeal Chocolate Chip, Coconut, Pecan Cookie Recipe is not just any ordinary cookie recipe. It is nutritious, delicious and will satisfy any craving for a soft and chewy treat. The recipe is a perfect combination of gluten-free oats, unsweetened dried shredded coconut, pecans and chocolate chips that will make you come back for more. Plus, you can easily customize the recipe by substituting ingredients to accommodate dietary restrictions and preferences.
Don’t hesitate to give this recipe a try! I promise you won’t be disappointed in the results. Once you take a bite into these cookies, you’ll never want to settle for anything less. So whether you’re craving something sweet or want to impress your guests with a delectable dessert, Mary’s Gluten Free Oatmeal Chocolate Chip, Coconut, Pecan Cookie Recipe is the perfect solution. So head into the kitchen and start baking today!
Mary’s Gluten Free Oatmeal Chocolate Chip, Coconut, Pecan Cookie Recipe
- 6 tablespoons oil (canola or olive)
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup applesauce
- 1 1/2 cups all-purpose flour (use Gluten Free 1 -- 1 flour)
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 1/2 cups chocolate chips
- 1 cup pecans, chopped
- 1 cup unsweetened dried shredded coconut
- 1 1/2 cups rolled oats, gluten free
- 1 1/2 cups quick oats, gluten free
- 1. Preheat oven to 350°F.
- 2. In a large bowl, mix together oil, sugars, egg, applesauce, and vanilla extract. Beat on medium-high about 3 minutes – break up any brown sugar lumps.
- 3. In a medium bowl, whisk together flour, oats, salt, and baking soda. Fold flour mixture into egg & sugar mixture until combined.
- 4. Fold in chocolate chips, coconut, and pecans (dough will be slightly loose).
- 5. Spoon heaping tablespoons of dough onto lined cookie sheets about 2” apart.
- 6. Bake at 350°F for 11 - 12 minutes, or until they’re browned around edges.
- 7. Let cookies cool on pans for three minutes, and then move to wire rack to cool completely.
- I use Bob's Red Mill 1:1 Gluten Free Baking Flour with great success. I also use Bob's Red Mill gluten free oats but Quaker gluten free oats work equally well.
- NOTES: Applesauce adds needed moisture and "chewy" mouth feel to gluten free cookies, and you wont taste the applesauce.
- NOTES: I use unsweetened coconut but if all you have is sweetened coconut then use that (same portion) but decrease granulated sugar in recipe by about 1 tablespoon.