Coconut Oatmeal Pecan Cookies

• Butter - Softened butter at room temperature. Unsalted butter is best.
• Sugar - Brown sugar (light or dark brown sugar) and white sugar. I used dark for a more darker and caramel-flavored cookie. Coconut sugar could also be used for added coconut flavor in this oatmeal coconut cookies recipe.
• Eggs - Large eggs at room temperature.
• Vanilla extract - Almond extract can be used instead. Use pure vanilla extract and not the artificial kind (the flavor is different plus full of bad-for-you fillers).
• Flour - All-purpose flour or a gluten-free blend with xanthan gum. I've also tried GF Flour Blend Schar for this recipe.
• Baking soda - Check the expiry date of this ingredient to ensure a good rise in the cookies. Baking powder can be used instead which will give very simialr results.
• Cinnamon - high quality does matter in smell, taste and flavor. Of course, cookies will still taste delicious with regular ground cinnamon as well.
• Salt - Sea salt or kosher salt for the best natural flavor. Omit if using salted butter. I like to add more sea salt flakes on top right after baking.
• Old-fashioned rolled oats - Certified gluten-free oats can be used if required.
• Unsweetened coconut - Use coconut flakes or shredded coconut (desiccated coconut).
• Pecans - or walnuts, hazelnuts, peanuts. Chopped finely.
• ⭐ Like oatmeal cookies? Try our breakfast cookies, oatmeal cookies or banana oatmeal cookies next time.

Tips

• Gluten-free flour can make cookies softer than regular flour, so stick to reliable GF brands for the best texture.
• Use old-fashioned rolled oats for a chewier cookie, though quick oats work if needed.
• No need to chill the dough, as these cookies don't spread much.
• Let butter and eggs reach room temperature for easy mixing.
• Using both white and brown sugar gives a crispy edge and soft center-don't skip either!
• A medium cookie scoop helps create evenly-sized cookies.
• Press cookies down slightly before baking; they'll hold their shape.
• Bake until edges are golden and centers are soft. They'll firm up after 5-10 minutes.
• Cool cookies on the baking sheet briefly before moving to a rack to keep them from breaking.
• Add dark chocolate chips for coconut oatmeal chocolate chip cookies.
• For dairy-free, try vegan butter, dark chocolate chips, and a flaxseed egg.
• Use unsalted butter to control salt levels, as salt content varies by brand.

• To Store. Once cooled, store pecan cookies at room temperature for 2-4 days, or refrigerate to keep them fresh longer.
• To Freeze. After cooling, freeze cookies for up to 2-3 months.
• To Freeze Unbaked Dough. Roll dough into balls, flash freeze until firm, then transfer to an airtight container and freeze for 2-3 months. When ready to bake, thaw in the fridge overnight, bring to room temperature, and bake as directed.