I’m partnering with Bob’s Red Mill® to bring you today’s recipe! Their products have been staples in my pantry for years. Every product I’ve tried in my baking recipes has been truly amazing and yielded incredibly delicious treats – especially their flours and oats!
While I was in elementary school, my parents bought a new oversized chair for our living room. Corduroy fabric in a rich forest green, it was nearly twice as wide as classic armchairs and came with a matching ottoman about the size of a coffee table.
Without the two giant decorative pillows tucked inside that leaned against each arm of the chair, two people easily fit side by side on the soft seat, complete with ample elbow room. Once the pillows were nestled inside, it often felt overly spacious and almost as if the chair wanted to swallow me whole when I sat in it alone. Yet I didn’t mind…
That just made it feel extra cozy and comforting, like I could escape from the hustle and bustle of school, homework, and everyday life; curl up with a book; and leave everything else behind when I dove headfirst into the story and disappeared within its chapters.
That chair quickly became one of my favorite reading spots. A complete bookworm, I consumed entire novels in a single day, anything from the freshly released Harry Potter series to the giant stacks of well-loved books with fraying pages that I borrowed from the local library. I’d pick one out, climb onto the ottoman and up into the chair (quite literally, with their size!), and turn sideways on the seat with my legs tucked up under me or dangling over one of those large accent pillows. I stayed there for hours — sometimes even the entire day — only pausing to make lunch, use the restroom, or grab a snack.
During my last trip to visit my parents, those memories flooded back when I spotted that green armchair. For old times’ sake, I pulled out a new novel one afternoon and settled back against the plush cushions, my legs still curled up in the same sideways position like during my childhood, and felt my entire body relax as I turned its pages.
It felt so peaceful and perfect, just like I remembered, especially when I remembered the cozy baked goodies I had brought with me…
These healthy maple pecan oatmeal cookies! They were the perfect treats to nibble on while I read my book. Paired with a glass of milk or a steaming mug of tea — or simply a second cookie! — the hours flew by on those autumn days…
And with how much my mom enjoyed these cookies too, I kind of wished I had baked a second batch!
QUICK OVERVIEW – HEALTHY MAPLE PECAN OATMEAL COOKIES
Difficulty: Fairly easy, including for many beginner bakers.
Taste: Cozy and comforting, with strong notes of sweet maple, nutty pecans, and a subtle background warmth from cinnamon.
Texture: Very soft and chewy, with bits of crunch from the pecans.
KEY INGREDIENTS TO MAKE HEALTHY MAPLE PECAN OATMEAL COOKIES
Let’s go over the ingredients you’ll need to make these healthy maple pecan oatmeal cookies. I’m assuming you already have staples like baking powder, salt, and eggs in your kitchen… So we’ll mainly cover the more interesting and important ones!
Quick cooking oats. These are my favorite kind of oats for making oatmeal cookies! They’re smaller and thinner than old-fashioned rolled oats. This means they soften faster, which gives your oatmeal cookies the best soft and chewy texture.
As for my favorite brand? I’m obsessed with Bob’s Red Mill Organic Quick Cooking Rolled Oats! They’re a staple in my kitchen, and I keep a bag of them in my pantry at all times. Bob’s Red Mill Organic Quick Cooking Rolled Oats only contain one ingredient — oats! — and have a wonderful taste and texture. I’ve used them to make cookies, muffins, scones, granola, and even cakes!
Tip: Bob’s Red Mill Quick Cooking Rolled Oats (the non-organic ones!) work equally well. Their Gluten Free Organic Quick Cooking Rolled Oats and Gluten Free Quick Cooking Rolled Oats (non-organic!) also work, if you’d like to make your healthy maple pecan oatmeal cookies gluten free!
Flour. I turned to another one of my pantry staples: Bob’s Red Mill Organic Whole Wheat Flour. It’s 100% whole grain and a high protein flour, so it works really well in baking recipes. It also has lots of nutrients, like extra fiber, and I loved how it added to the comforting taste of these oatmeal cookies!
Tip: Just like with the oats, Bob’s Red Mill Whole Wheat Flour (the non-organic version!) works equally well too. To make these maple pecan oatmeal cookies gluten free, I love using Bob’s Red Mill Gluten Free 1-to-1 Baking Flour!
Cinnamon. A classic oatmeal cookie ingredient! I love how it makes these maple pecan oatmeal cookies taste extra cozy. If you can find Saigon cinnamon, I highly recommend using it. It has a stronger and sweeter flavor, which makes your cookies taste richer and even more comforting!
Melted butter or coconut oil. I like melting the butter or coconut oil because I’ve found that creates a more chewy texture in cookies. Also, I rarely remember to set out butter far enough in advance for it to soften on its own… So that’s another perk! It takes a lot less time to melt butter or coconut oil — and it’s faster and easier to whip up the cookie dough as a result!
Tip: If you use coconut oil, then your maple pecan oatmeal cookies will be dairy free!
Pure maple syrup. This is what you’ll use to sweeten your healthy oatmeal cookies. Pure maple syrup is the kind that comes directly from maple trees, and it only contains one ingredient: maple syrup! It’s often sold in thin glass bottles or squat plastic jugs, and it’s considered a “clean eating” sweetener because it doesn’t contain anything refined or artificial.
Tip: Skip the pancake syrup and sugar free maple syrup! These behave differently in baking recipes, especially the latter one, and will impact the taste and texture of your cookies.
Maple extract. The flavor from pure maple syrup is fairly subtle and can be easily overwhelmed, so you’ll add maple extract to the cookie dough to really boost that cozy maple taste. It’s a small amount, but using the maple extract makes a huge difference in how your oatmeal cookies taste!
Tip: You can usually find maple extract on the baking aisle, right next to vanilla extract!
Pecans. I love toasting my pecans before adding them to baked goods. I think it gives them a richer and sweeter flavor! When making cookies, I also chop my pecans fairly small, no larger than the size of chocolate chips, to ensure they’re well distributed and that the cookies bake evenly.
HOW TO MAKE HEALTHY MAPLE PECAN OATMEAL COOKIES
Now that you’ve assembled your ingredients, let’s go over how to make the best maple pecan oatmeal cookies. This recipe is simple and straightforward, but I still have some tips to make sure your cookies turn out beautifully!
Room temperature ingredients. This is especially important for the egg and maple syrup! If you use either one straight from the refrigerator, they’ll immediately re-solidify the melted butter or coconut oil. Not good! So for the best results (and cookies!), use room temperature ingredients.
Chill the dough. When you first mix together the cookie dough, it’ll be on the wet and sticky side. Chilling helps stiffen the cookie dough and makes it easier to work with. It also lets the flavors meld together. It doesn’t take long — just a quick 20 minutes in the fridge!
Drop and shape. After chilling, the cookie dough will still be a little sticky. That’s a good thing — it means your healthy maple pecan oatmeal cookies will be soft and chewy! However, it also means the cookie dough is too messy to shape with your hands… So use a spoon and spatula to drop it onto the baking sheet.
Yup, that’s it. Just a spoon and spatula. No special equipment!
Before baking, flatten the cookie dough a bit with your spatula to give it a spreading “head start,” then use it to smooth out the edges and make your cookies nice and round. I also like to press a couple of pecans into the tops of each cookie. I think it’s a pretty finishing touch!
Bake. These healthy maple pecan oatmeal cookies don’t take very long to bake! They’re done when the centers still look and feel a little soft and squishy. You’ll let them cool on the warm baking sheet for about 10 minutes after removing them from the oven, and during that time, the heat from the metal pan will cook the centers all the way through without over-baking or drying out the edges. It’s one of my favorite baking tricks for really soft and chewy cookies!
Smooth the edges. This is optional — but it’s another one of my tricks for making perfectly round cookies! As soon as you remove the pan from the oven, immediately grab a butter knife and gently smooth out any lopsided edges. You have to do this the moment you pull the cookies from the oven, when they’re still piping hot and before they finish firming up and setting, so work quickly!
FAQS ABOUT MAPLE PECAN OATMEAL COOKIES
Are these maple pecan oatmeal cookies gluten free, dairy free, low calorie, or clean eating?
Yes! They’re naturally clean eating (with no refined sugar!), and if you use the coconut oil option, your oatmeal cookies are dairy free. See the Notes section of the recipe for my favorite ways to make them gluten free!
Can I substitute old-fashioned rolled oats?
Yes — but blitz them in a blender or food processor first! To ensure your cookies have the same soft and chewy texture, you want them to be about the same size as those smaller and thinner quick cooking oats. A few quick pulses is all it takes!
Where do you find maple extract?
On the baking aisle! It should be near the regular vanilla extract. You shouldn’t have to go to any specialty shops; I’ve found it at many major grocery stores.
Can I substitute something else for the pure maple syrup?
Yup! Although it seems a teensy bit funny to do that in maple pecan oatmeal cookies… 😉 But honey and agave will both produce the same soft and chewy texture.
Can I substitute something else for the pecans? Or just omit them?
Absolutely! You can substitute other nuts, like walnuts or macadamia nuts, or you can use dried fruit or chocolate chips for a nut free option instead. I’ve also made these cookies without the pecans, and I loved the way those plain maple oatmeal cookies turned out!
How should I store these maple pecan oatmeal cookies? And how long do they last?
To keep them soft and chewy, store them in an airtight container. They should last a couple of days at room temperature — or at least five days (if not more!) if stored in the refrigerator.
These oatmeal cookies also freeze really well! I like to reheat individual cookies in the microwave on 30% power until they’re warmed all the way through. When thawed like that, they almost taste freshly baked!
Ready to bake your own? And when you do, remember to snap a picture and share it on Instagram using #amyshealthybaking and tagging @amyshealthybaking IN the photo itself! (That guarantees I’ll see your picture! 🙂 ) I’d love to see your healthy maple pecan oatmeal cookies!
Healthy Maple Pecan Oatmeal Cookies
Ingredients
- 1 cups (100g) Bob’s Red Mill Organic Quick Cooking Rolled Oats (measured like this and gluten free, if necessary)
- ¾ cup (90g) Bob’s Red Mill Organic Whole Wheat Flour (measured like this – see Notes for gluten free option!)
- 1 ½ tsp baking powder
- 1 ½ tsp ground cinnamon
- ⅛ tsp salt
- 1 ½ tbsp (21g) unsalted butter or coconut oil, melted and cooled slightly
- 1 large egg (room temperature)
- ½ cup (120mL) pure maple syrup (room temperature)
- 4 tsp maple extract (see Notes!)
- 3 tbsp (42g) finely diced pecans (see Notes!)
Instructions
- In a medium bowl, whisk together the oats, flour, baking powder, cinnamon, and salt. In a separate bowl, whisk together the butter or coconut oil and egg. Stir in the pure maple syrup until fully incorporated. Stir in the maple extract. Pour in the oat mixture, and stir until just incorporated. Gently fold in 2 ½ tablespoons of pecans. Chill the cookie dough for 20 minutes.
- Preheat the oven to 325°F, and line a baking sheet with a silicone baking mat or parchment paper.
- Using a spoon and spatula, drop the cookie dough into 15 rounded scoops onto the prepared sheet. Flatten to ⅜”-thick using a spatula. Gently press the remaining pecans into the tops. Bake at 325°F for 9-11 minutes. Cool on the pan for 10 minutes before turning out onto a wire rack.
Notes
View Nutrition Information + Weight Watchers Points
This post was sponsored by Bob’s Red Mill. You can find any (and all!) of their products near you using their handy store locator! As always, all opinions, text, photographs, and recipe are my own. Thank you for supporting the brands that help me continue to create and share recipes with you!
You may also like Amy’s other recipes…
♡ Healthy Maple Pecan Granola
♡ Healthy Maple Scones
♡ Healthy Pecan Pie Thumbprint Cookies
♡ Healthy Strawberry Pecan Banana Bread
♡ Healthy Gingerbread Oatmeal Cookies
♡ Healthy Harvest Oatmeal Cookies
♡ Healthy Spiced Chocolate Chip Oatmeal Cookies
♡ …and the rest of Amy’s healthy oatmeal cookie recipes!
Can these be made with egg replacer or flax egg? We have an egg allergy in the house and I am sure my younger 2 would love these if I can make them egg free
These came out very delicious in flavor. I did use regular rolled oats and blitzed them in the blender. I wanted to ask, mine came out very soft, almost cakey, especially on the bottom. The tops were firmer and chewy. Is this how they are supposed to be or did I do something wrong?
Thanks for the recipe… could I use Rapeseed (UK) oil (I think also known as canola oil) I don’t at butter or coconut oil. Thanks.
We really appreciate your interest in our recipe, Nina! We haven’t tried rapeseed oil to make these, but it should produce a very similar soft and chewy texture. Your cookies might not spread as much with that substitution because rapeseed oil is a liquid both at room temperature and when chilled (not a solid, like butter and coconut oil!), so we definitely recommend following the instruction to flatten the cookie dough before baking. 🙂
We’d love to hear what you think of these cookies if you end up making them!