Coconut & Pecan Oatmeal Cookies [Gluten-Free, Refined Sugar-Free]

These soft and chewy Coconut & Pecan Oatmeal Cookies are gluten-free and refined sugar-free.
Coconut & Pecan Oatmeal Cookies
I did it!

What did I do exactly?

Well, I’ll tell you…

It all started in 2015. I was working full time as a marketing assistant for an engineering company. But that was just my day job. I was also moonlighting as a food blogger along with my husband, Greg, over at Watch Learn Eat. We’d stay up late trying to stage a dish that was supposed to be our dinner all while washing, feeding and wrangling our children into their beds.

Needless to say, mornings weren’t really my thing, so getting to work on time at the ungodly hour of 7:30 (yes, that’s a.m.) was a daily struggle. Of course, with that being said, I was lucky to be fully clothed by the time I left the house, which left no time for eating breakfast…that is, not until I arrived at work.

Our office had a fully functional kitchen with a single serve coffee maker. So, each day I would head straight to the kitchen and prepare my morning grub before I got to my desk. I guess I was in there so often, that one of my bosses even said he was going to move my desk into the kitchen. In my own defense, sitting at a desk all day isn’t that healthy, so getting up periodically to walk around is good for blood circulation. So what if it’s walking to the kitchen to get food! LOL!

Anyway, my typical work breakfast consisted of oatmeal with pecans stirred into into. Oatmeal is an easy work food to make, unless of course it explodes because the bowl you cooked it in was too small and you end up having to wipe down the entire microwave. Be warned! It can happen to you! 😉 One way to avoid exploding oatmeal is to use the oats to make cookies instead. That is why you’re here and all.
Coconut & Pecan Oatmeal Cookies
So, you may be wondering what any of this had to do with cookies in the first place. Well, one day while eating my oatmeal and pecans, I had a vision…a vision to make oatmeal cookies with pecans. And to this day, those cookies just happen to be THE NUMBER 1 recipe on Watch Learn Eat. HOWEVER, they are made with wheat flour and refined sugars, two things I don’t eat anymore.

Hmmmm…what’s a girl to do? Oh, just simply make them gluten-free with unprocessed flour and refined sugar-free, and they’ll come out perfectly, right? Um, no. It took some experimenting to get these to mimic the soft and chewy consistency that the other ones had.

For starters, I tried using all butter like I did with the previous recipe, but that was a flop…literally, like they fell apart EVERYWHERE! Ugh! Then, I tried using all coconut oil but that just made them way too crunchy. So, I finally arrived at a butter-coconut oil blend. Great!

I also subbed coconut sugar for the both the white and brown sugar used in the former recipe. The next step was getting the oat flour to rolled oats ratio down and I was in business.
Coconut & Pecan Oatmeal Cookies
And here we are! I’m happy to report the successful completion of this cookie project. I was just going to say that would be a good title for a show but according to IMDb, The Cookie Project is already a movie…from 2015! Now if that isn’t a strange coincidence, I don’t know what is!

So, now you can get started on your own cookie project by making these Coconut & Pecan Oatmeal Cookies. These babies are gluten-free, refined sugar-free and are swimming with delicious shredded coconut and crunchy chopped pecans.

What are you waiting for? You know you want some. 😉

Coconut & Pecan Oatmeal Cookies

1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)
By Sherri Hall Serves: 16-18
Prep Time: 20 minutes Cooking Time: 10-14 minutes

These soft and chewy Coconut & Pecan Oatmeal Cookies are gluten-free and refined sugar-free.


  • ¼ cup unsalted butter, softened
  • 2 tablespoons coconut oil, melted and cooled so not too hot
  • ½ cup coconut sugar
  • 1 egg
  • 1 ½ teaspoons pure vanilla extract
  • 1 cup gluten-free oat flour
  • ½ teaspoon ground cinnamon
  • ½ teaspoon baking soda
  • ¼ teaspoon kosher salt
  • 1 cup gluten-free old-fashioned rolled oats
  • ½ cup unsweetened shredded coconut
  • ½ cup chopped pecans



Sir together butter, coconut oil, coconut sugar, eggs and vanilla in a large bowl until well combined.


In another bowl, combine oat flour, cinnamon, baking soda and salt.


Mix flour mixture into butter mixture.


Stir in oats.


Fold in coconut and pecans.


Refrigerate dough for 10 minutes.


While dough is chilling, preheat oven to 350º F and line a baking sheet with parchment paper.


Use a cookie scoop (I used a #30 disher) or your hands to create 16-18 dough balls (depending on the size of your scoop). You can press down on each dough ball lightly with your fingertips, if you desire a less puffy cookie. If you don't have a large enough baking sheet, you can bake in two different batches. You want to make sure the dough balls are not too close so that they don't run into each other.


Bake approximately 10-14 minutes until cookies are set and appear light golden brown.


Cool on baking sheet for approximately 5-10 minutes before transferring to wire rack to continue to cool.


If you eat them right away after cooling, they will be crunchy on the outside and soft and chewy on the inside. Storing them in an airtight container at room temperature will soften the outsides as well.


Coconut Pecan Oatmeal Cookies

So, tell me…

Is there an old favorite recipe you’ve revamped?
If so, what is it?
Did you make these cookies?
If so, please leave a comment below 🙂 And, tag me on Instagram @sweet_enough_blog and use #sweetenoughblog. I’d ♥ to hear from you! 🙂

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  • Reply
    July 16, 2018 at 8:20 am

    I love a soft and chewy cookie on the inside! This sounds like such a yummy treat!

    • Reply
      Sherri Hall
      July 17, 2018 at 5:36 pm

      Thanks so much Demeter! 🙂

  • Reply
    Claudia Lamascolo
    July 16, 2018 at 8:59 am

    I adore coconut and pecan what a great cookie doesnt get much better than this! WOW!

    • Reply
      Sherri Hall
      July 17, 2018 at 5:36 pm

      Thank you Claudia!

  • Reply
    July 16, 2018 at 9:10 am

    These look amazing! I’m ready to eat an entire plate full.

    • Reply
      Sherri Hall
      July 17, 2018 at 5:36 pm

      LOL! Thanks Molly!

  • Reply
    Cindy Gordon
    July 16, 2018 at 10:27 am

    These look amazing!! It does not get much better than this cookie! YUMMMMM

    • Reply
      Sherri Hall
      July 17, 2018 at 5:36 pm

      Thanks Cindy! 🙂

  • Reply
    July 16, 2018 at 12:00 pm

    I could totally go for one of these right now! They sound so good!

    • Reply
      Sherri Hall
      July 17, 2018 at 5:37 pm

      Me too! But I ate them all! LOL! Thanks Michelle!

  • Reply
    Dawn @ Words Of Deliciousness
    July 17, 2018 at 10:13 pm

    These cookies look perfect. I would love to have one for breakfast!!

    • Reply
      Sherri Hall
      July 24, 2018 at 6:25 pm

      Thank you Dawn! I had SEVERAL for breakfast myself! 🙂

  • Reply
    Healthy World Cuisine
    July 20, 2018 at 5:47 pm

    Cookies for breakfast is our favorite! Great for breakfast on the go and on your way to work and everything in between.

    • Reply
      Sherri Hall
      July 24, 2018 at 6:26 pm

      Yay! Cookies all the time! LOL! Thank you 🙂

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