Who doesn’t like cookies? I’ll tell you who, people that stop eating gluten and are forced to eat the crappy gluten free cookies sold in the grocery store. That’s who. Well, I’m here to save the day with a gluten free chocolate pecan cookie that will convince even the biggest skeptic that gluten free cookies can taste awesome. It took a few times messing around with different ingredients to finally get a cookie consistency I was happy with but I did it. Now I’ve eaten far too many cookies in a day that anyone should. Ever. Good thing my roommates get the munchies quite often because if these things stuck around any longer I’d have to go to the gym for 2 hours a day.


1.5 cups oat flour
1 cup gluten free all purpose flour
1 cup dark chocolate chips
3/4 cup melted extra virgin coconut oil
1/2 cup chopped pecans
1/4 cup almond milk
3/4 cup raw agave syrup
2 tbsp vanilla extract
2 tsp xanthan gum
1 tsp baking soda
1 tsp himalayan rock salt

Makes 24-36 depending on how big you like your cookies.

Preheat oven to 325 F. Line 2 baking sheets with parchment paper.
Mix all dry ingredients except xanthan gum together in a big bowl. In a small bowl first mix the xantham gum and coconut oil, mixing well until dissolved. Add almond milk, agave syrup and vanilla syrup. Mix liquid ingredients into the dry bowl until you have a thick consistency and the chocolate chips and pecans are equally distributed.
Drop spoonfulls onto baking sheet about an inch apart, bake for 12-15 minutes, or until cookies are getting golden brown. If you feel like making the cookies extra fancy, melt some of the dark chocolate chips in a double boiler and dip half of each cookie in the melted chocolate and allow to cool. I apologize for the amount of cookies you will ingest after making these. I really do.