Soft & Chewy Gluten-Free Oatmeal Raisin Pecan Cookie
Soft, chewy gluten-free cookies packed with hearty oats, sweet raisins and toasted pecans. The 10-minute hydration rest and 30-minute chill create beautifully thick cookies with tender centres and golden edges. Finished with extra pecans on top for a rustic bakery-style look, these are the kind of cookies that disappear quickly from the cooling rack.
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Notes
From Experience: Wins, Fails, and What Stuck
Weigh your flour. WEATZERO® is designed for gram-for-gram baking. Using scales gives the most consistent results every time. Use certified gluten-free oats. If baking for coeliacs or anyone avoiding gluten, always choose certified gluten-free rolled oats. Don’t overmix. Once the flour is added, switch to a spatula and fold gently. Overmixing can make the cookies heavier than intended. The 10-minute hydration rest matters. This gives the WEATZERO® flour time to absorb moisture and improves the final texture. Don’t skip the chill time. Thirty minutes in the fridge helps control the spread and creates a thicker, chewier cookie. If your cookies spread too much, chill longer. Every kitchen is different. On warmer days, an extra 15–20 minutes in the fridge can make a noticeable difference. Softened butter is not melted butter. If the butter is too warm, the cookies will spread more than intended. Bake on cool trays. Reusing hot baking trays can cause the dough to start melting before it reaches the oven. Toast the pecans first. A quick toast brings out their natural sweetness and adds depth of flavour. Top with extra pecans. Pressing a few pecan pieces onto each cookie before baking creates a beautiful bakery-style finish and instantly tells people what’s inside. They may look slightly underbaked. The centres should still appear soft when removed from the oven. They continue setting as they cool. Cool completely. The texture develops as the cookies cool, giving the perfect balance of chewy centres and lightly crisp edges.
Ingredients
Dry Mix
- 210 grams WEATZERO® Millet Based All-Purpose Flour – Weigh using a scale
- 1½ tsp Cinnamon Ground
- 1 tsp Baking Soda
- ½ tsp Salt
Wet Ingredients
- 1 cup (225g) Unsalted Butter – Room Temperature
- 1 cup (200g) Dark Brown Sugar
- 1/4 cup (50g) Caster Sugar
- 2 Eggs, Large – Room Temperature
- 2 tsp Vanilla Extract
- 1 tbsp Molasses or Treacle
Fold Through
- 3 cups (255g) Gluten Free Certified Rolled Oats
- 1 cup (140g) Raisins (or sultanas)
- ½ cup (64g) Pecans, Toasted and Roughly Chopped
For Topping
- Extra Pecan Pieces
Weatzero Gluten Free Oatmeal Rasin Pecan Cookie Equipment Image
Method
Dry Mix
- In a bowl, whisk WEATZERO® flour, Cinnamon Ground, Baking Soda and Salt. Set aside.
Cream the Butter and Sugars
- Using a hand mixer or a stand mixer fitted with the paddle attachment, cream the softened butter, brown sugar and white sugar together on medium speed until smooth and creamy (about 3 minutes).
- Add the eggs one at a time, mixing well after each addition
- Add the vanilla extract and mix until combined.
Combine
- Add the dry ingredients to the wet ingredients.
- Using a rubber spatula, fold gently until almost combined.
- Add the gluten-free rolled oats, raisins and toasted pecans.Continue folding until no dry flour remains.
- Do not overmix.
Rest and chill the dough
- Let the dough sit for 10 minutes at room temperature. (This gives the WEATZERO® flour time to hydrate fully)
- Cover and refrigerate for 30 minutes. (If your kitchen is particularly warm, chill for an additional 15–20 minutes).
Preheat the oven
- Preheat oven to 180°C (356 °F) or fan 160°C (320 °F). Line 2 baking trays with parchment.
Scoop (Portion) and Bake
- Portion the dough into 40g balls using a cookie scoop or, for the most consistent results, weigh each portion.
- Arrange on prepared trays, leaving approximately 5cm between each cookie. Gently press a few extra pecan pieces onto the top of each cookie. One baking tray layout is 4 x 3 cookie balls spaced 5cms apart.
- Bake for 15-16 mins, or until golden brown.The edges should be lightly golden while the centres remain soft. The cookies may appear slightly underbaked in the centre. Do not overbake.
Cool
- Cool on the baking tray at least 5-10 minutes. This is essential for perfect texture. Then transfer to a wire rack to cool completely.
Storage
- Store in an air-tight container at room temperature. Shall keep for up to 5 days.Refrigeration: Store in an airtight container for up to 1 week.Freezing: Freeze baked and cooled cookies in an airtight container for up to 3 months. Thaw at room temperature before serving.Freeze the Dough – Freeze shaped cookie dough balls for up to 3 months. Bake directly from frozen, adding 2-3 minutes to the baking time.
