Buttery pecans and dark chocolate chunks embedded into oaty goodness - what more could you want in an oatmeal cookie? These Pecan Dark Chocolate Oatmeal Cookies are so easy to make and so moreish you won't be able to stop at just one.
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Pecan Dark Chocolate Oatmeal Cookies
If you just want the recipe, then feel free to click on the 'Jump To Recipe' button above. If you want some tips, tricks and serving suggestions for the recipe, you will find them in the post below. I try to include only useful information.
Sit down and enjoy some oatmeal cookies with a twist.
Don't worry, they are really easy to make.
You are going to need:
- coconut oil
- coconut sugar
- pure vanilla extract
- an egg (for vegans this worked with 1 flax egg as well - see notes)
- whole wheat flour
- baking soda
- ground cinnamon
- sea salt
- rolled oats
- dark chocolate chopped into chunks
A Note On Ingredients: Tips and Substitutions
Feel free to mix up the ingredients and throw some dried fruit in there if the urge takes you.
I have made them up with half a cup of goji berries and they were great.
You could also try adding:
- raisins or sultanas
- swap the pecans for some walnuts or cashews
- white chocolate or milk chocolate in place of the dark chocolate
- quinoa flakes in place of the rolled oats
This is a very forgiving crunchy oatmeal cookie recipe, so feel free to experiment a little bit with what you have on hand.
Need These Crunchy Cookies To Be Vegan/Egg Free?
I have had success making these oatmeal cookies vegan (or egg-free) by using a chia egg in place of a regular chicken egg.
For this, we are going to make our own egg-substitute from either chia seeds or ground flax seeds.
To make the chia or flax egg simply:
- Grind the flaxseeds in a blender until they resemble a fine flour. If you are using chia seeds there is no need for grinding.
- Mix the ground flaxseed or the chia seeds with 2 ½ tbsp of water and set aside until thick and gelatinous. This should take about 5-10 minutes.
The 'egg' will appear thick and gelatinous, if it is too runny then you should add more seeds, mix, and allow to sit for another 5 minutes.
Storage and Prepping
Store these dark chocolate oatmeal cookies in an airtight container on the counter.
They should last about 5 days.
They can also be stored in the fridge, especially if the weather is hot, and the chocolate is likely to melt.
meal prepping and freezing
Oatmeal cookies are just perfect for meal prepping, and can easily be made in batches and kept in the freezer until needed.
Simply remove the frozen cookie dough from the freezer and allow to thaw slightly before commencing with baking.
They can also be frozen after they have been baked.
To freeze, arrange the food in a single layer on a baking sheet small enough to fit into the freezer. Pop into the freezer. Remove when frozen and transfer to a freezer-friendly container or Ziploc bag and pop back into the freezer until ready to use.
Need More Healthy Cookie and Treat Recipes?
Of course you do, one can never have enough!
Check these out:
- Chocolate, Pecan, and Pomegranate Healthy Oatmeal Cookies
- Healthy No-Bake Brownies with Peanut Caramel Sauce
- Peanut Butter Choc Chip Banana Oatmeal Muffins
- Goji Berry and Coconut Flour Chocolate Chip Cookies
Pecan Dark Choc Chunk Oatmeal Cookies
- ½ cup solid coconut oil
- ⅔ cup coconut sugar
- ½ tsp pure vanilla extract
- 1 large egg for vegans this worked with 1 flax egg as well - see notes
- ¾ cup whole wheat flour
- ½ tsp baking soda
- ½ tsp ground cinnamon
- ½ teaspoons sea salt
- 1 ½ cups rolled oats
- 1 cup dark chocolate chopped into chunks (or chocolate chips)
- ½ cup pecans chopped
- Add the coconut oil, coconut sugar, vanilla extract and egg to a large mixing bowl. Cream them together until as smooth as possible
- In a separate bowl, whisk together the flour, baking soda, cinnamon, and ½ tsp of sea salt.
- Stir the flour mixture and the coconut oil/sugar mixture together until just combined. Add in the oats, chocolate chunks, and pecans. Mix well
- Place the bowl containing the cookie dough into the freezer for about 20 minutes. They will hold together better and become more crispy by doing this step. If your bowl does not fit into the freezer then wrap the uncooked cookie dough in clingwrap or beeswax and place that in the freezer.
- Pre-heat the oven to 350F (175C) and grease two baking sheets or line them with parchment paper
- Scoop tablespoon sized balls onto the baking sheets and bake your cookies for about 14 minutes, until they are just beginning to look golden
- Remove from the oven and let them sit on the baking sheet for five minutes, then transfer them to a wire rack to cool
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.