Chocolate Oatmeal Pecan Cookies (Flourless)

 

Chocolate Chip Oatmeal Pecan Cookies are flourless, thin lace-like, chewy cookies with melted chocolate drizzled on top. Delish! They’re loaded with rolled oats, pecans, and chocolate chips, making them so irresistible that you can’t stop eating them.

 

These Amazing Flourless Cookies

My sister Liz loves making these cookies, which she calls “devil-ish cookies!”  And because these cookies are a cinch to make, she bakes dozens at a time and freezes them in trays, so she can bring them to work, or have them on hand whenever she has company. And, wherever she brings them… everyone raves about them.  They are that good!

If you love flourless cookie recipes, then try our Flourless Chocolate Chip Cookies. And, if you love peanut butter flavor, be sure to try our Gluten-Free Peanut Butter Chocolate Chip Cookies, and 5-Ingredient Peanut Butter and Jelly Sandwich Cookies. Plus, don’t miss our (No-Bake!) Chocolate Peanut Butter Cookies – everyone will love them!

Notes & Tips…

• This recipe calls for pecan nuts, but you may substitute any kind of nut you prefer.
• Allergic to nuts? Skip it, and leave them out completely. 
• When baking, only use the middle and upper racks in the oven. Never use the bottom rack, the heat will burn the cookies.
• These are very thin cookies, and can easily over-bake or burn while baking – so you will need to keep an eye on them.

Ingredients Needed…

For our full instructions with amounts and temperatures, see our recipe card at the bottom. Plus, all our recipes include US customary measurements for convenience, and we recommend using this chart to convert measurements for common ingredients! But first, you’ll want to check your pantry for the following ingredients needed to make these cookies:

• Rolled Oats – I use Quakers Oats, old-fashioned oats for this recipe.
• Dark Brown Sugar – offers a soft texture along with a warm autumn flavor to these thin cookies.
• Pecans – are finely chopped to add texture and flavor to these cookies.
• Baking Powder – to give them some height.
• Butter – we melted some unsalted butter for the cookie batter.
• Large Egg – to give moisture and hold the mixture together.
• Vanilla Extract – to add flavor to them.
• Salt – and table salt is added to balance the flavor.
• Chocolate Chips – we used semi-sweet chocolate chips for the cookie batter and extra for drizzling on top.

A Quick Overview To Make Them…

1. First, Preheat The Oven and Prepare Your Baking Sheets: Preheat your oven to 350 degrees (180C). Place a sheet of parchment paper onto each cookie sheet (for easy clean-up!).
2. Make the Cookie Mixture: Using a large wooden spoon and a large mixing bowl. Mix in a large bowl, the oats, sugar, baking powder, pecans, and salt. Add butter, egg, and vanilla to the oats mixture and stir until well combined.
3. Fold in Chocolate Chips: Add 1 cup of semi-sweet chocolate chips to the mixture. Drop small teaspoons of batter onto prepared cookie sheets and flatten each out, spacing them 2 inches apart.
4. Bake the Cookies: Cookies until edges turn golden, about 8 to 11 minutes, depending on the oven. Do not overbake. Let cookies cool for a few minutes before removing them to a cooling rack.
5. Melt Chocolate to Drizzle: Use a double boiler or the microwave to melt chocolate. Then drizzle chocolate over each cookie. Allow the chocolate to cool and set before storing.

These Chocolate Chip Oatmeal Pecan Cookies make the perfect treat to serve family and friends.   

Ideal to snack on in the afternoon with some tea or coffee. But, make sure that when you grab a cookie or two, have someone nearby to stop you. Because with these cookies?  You CAN’T just have two!  This is by far our favorite chocolate chip cookie recipe.

ENJOY!!

Try these additional Flourless Treats next!

• No Bake! Chocolate Peanut Butter Cookies
• Easy Coconut Orange Macaroons
• No-Bake Carrot Cake Bites
• Hazelnut Peanut Butter Sandwich Cookies
• Chocolate Covered Dates (No-Bake)
• 5-Ingredient Peanut Butter & Jelly Sandwich Cookies

This post was first published back in September 2018. The recipe and content remain the same, and all photos have been updated. 

Thanks for stopping by and have a great day!  

HAPPY BAKING!  🙂

Thanks for stopping by!

xo Anna and Liz