Chewy & gooey oatmeal chocolate chip cookies studded with toasted maple-glazed pecans and rich chunks of chocolate.
This Maple Pecan Oatmeal Chocolate Chip Cookies are out of this world delicious. They are chewy in texture with crunchy chunks of maple-glazed pecans.
I can’t stop eating these cookies. They are filled with flavors of maple, rich chocolate, brown sugar, and oatmeal.
My favorite way to eat these cookies is with a big scoop of vanilla ice cream or a cold glass of milk (my husband’s personal favorite).
How to make Chewy Maple Pecan Oatmeal Chocolate Chip Cookies:
Maple Pecans
- Add pecans to a medium skillet over medium heat. Toast for 1-2 minutes until fragrant and warm to the touch. Pour in maple syrup and vanilla extract and immediately stir to combine. Toast for 30 seconds more then transfer to a bowl. Set aside.
Oatmeal Chocolate Chip Cookies
- In a large mixing bowl, whisk together the melted butter and sugars until creamy. Add the non-dairy milk and vanilla extract. Whisk to combine. *You could also use an electric hand mixer or stand mixer, if you prefer!
- Add the flour, oats, corn starch, baking soda, and salt. Use a wooden spoon or spatula to fold the dry ingredients into the wet until a soft dough forms.
- Roughly chop the maple pecans and add to the dough along with the chopped chocolate. Fold in to combine. Cover bowl with plastic wrap and refrigerate for at least 30 minutes.
- Preheat the oven to 350°F. Line a large baking sheet with parchment paper. Use a 1.5 tbsp cookie scoop to portion dough on to baking sheet (about 8 cookies per large baking sheet). Bake for 9 minutes until light golden brown and crisp on the edges. The centers may seem underbaked, but that’s ok. It will continue to set while cooling. Allow cookies to cool on the baking sheet for 10 minutes before transferring to a wire cooling rack.
- Allow cookies to cool on the baking sheet for 10 minutes before transferring to a wire cooling rack. Enjoy!
Why you’ll love these Chewy Maple Pecan Oatmeal Chocolate Chip Cookies:
Chewy & crispy. These cookies have the perfect texture with a chewy center, crisp edges, gooey pools of dark chocolate, and chunks of maple pecans.
Rich & nutty. The combination of dark chocolate and maple-glazed pecans is a match made in heaven.
Easy & simple. As with all of my cookie recipes, this recipe is simple to prepare only requiring one mixing bowl and a baking sheet. The cookies come together in less than 15 minutes with just a short 30-minute refrigeration time.
Can I make this recipe gluten-free?
I have not tested a gluten-free version of this recipe. You may be able to substitute the flour with a 1-1 GF all-purpose flour, but I cannot promise you the same results. Let me know if you try it out!
Do I have to refrigerate the dough?
Yes, if you want the most optimal texture. I suggest refrigerating them for at least 30 minutes up to overnight.
If you’re looking for more delicious vegan cookie recipes, you’ll also love these Oreo Chocolate Chip Cookies, these Salted Dark Chocolate Chunk Espresso Cookies, and The Best Vegan Chocolate Chip Cookies.
Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!
Chewy & gooey oatmeal chocolate chip cookies studded with toasted maple-glazed pecans and rich chunks of chocolate.
- ½ cup whole raw pecans
- 2 tbsp maple syrup
- ½ tsp vanilla extract
- ½ cup vegan butter, melted
- ½ cup packed dark brown sugar
- ¼ cup granulated sugar
- 3 tbsp unsweetened, non-dairy milk
- 2 tsp vanilla extract
- 1 cup all-purpose flour (spooned and leveled)
- 1 cup old-fashioned rolled oats
- 1 tbsp corn starch
- ½ tsp baking soda
- ¼ tsp salt
- 4 oz. dark chocolate, roughly chopped (big pieces are ok because that's what will yield yummy chocolate pools)
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Add pecans to a medium skillet over medium heat. Toast for 1-2 minutes until fragrant and warm to the touch. Pour in maple syrup and vanilla extract and immediately stir to combine. Toast for 30 seconds more then transfer to a bowl. Set aside.
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In a large mixing bowl, whisk together the melted butter and sugars until creamy. Add the non-dairy milk and vanilla extract. Whisk to combine. *You could also use an electric hand mixer or stand mixer, if you prefer!
-
Add the flour, oats, corn starch, baking soda, and salt. Use a wooden spoon or spatula to fold the dry ingredients into the wet until a soft dough forms.
-
Roughly chop the maple pecans and add to the dough along with the chopped chocolate. Fold in to combine. Cover bowl with plastic wrap and refrigerate for at least 30 minutes.
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Preheat the oven to 350°F. Line a large baking sheet with parchment paper. Use a 1.5 tbsp cookie scoop to portion dough on to baking sheet (about 8 cookies per large baking sheet). Bake for 9 minutes until light golden brown and crisp on the edges. The centers may seem underbaked, but that's ok. It will continue to set while cooling. Allow cookies to cool on the baking sheet for 10 minutes before transferring to a wire cooling rack.
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Allow cookies to cool on the baking sheet for 10 minutes before transferring to a wire cooling rack. Enjoy!
