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Butter Pecan Oatmeal Caramel Cookies

Before you read this - you have been warned:  There is literally not a better homemade cookie out there.  These.are.amazing.  Chewy, sweet and filled with bites of buttered pecans and caramel chunks.  Make with either sweet potato or pumpkin flour and use gluten-free ingredients if desired!

Butter Pecan Oatmeal Caramel Cookies


For the toasted pecans

  • 2 tablespoons butter
  • 2 cups pecan (halves & pieces)
  • 3 tablespoons sugar
  • pinch of salt

For the cookies

  • 1 cup flour (regular or gluten-free)
  • 1/2 cup Glean pumpkin flour or sweet potato flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 cups old-fashioned rolled oats (regular or gluten-free)
  • 3/4 cup butter, softened
  • 1 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 8 soft caramels (we used Werther's Original's, but any will do) cut into small pieces


For the toasted pecans

  1. Melt 2 tablespoons butter in a skillet over medium heat.  Add pecans, sugar and salt.
  2. Cook over medium heat, stirring frequently, until the pecans begin to toast and the sugar sticks to them.  This takes around 8 or so minutes.  Set aside to cool.

For the cookies

  1. Preheat the oven to 350F.  Line baking sheets with parchment paper.
  2. Whisk together flours, baking powder, baking soda and salt.  Stir in the oats and set aside.
  3. Using an electric mixer, beat the butter and brown sugar until light and fluffy.  Add the eggs, one at a time and then add the vanilla. 
  4. Reduce the mixer to low and gradually add the flour mixture.  Mix until combined and stir in the pecans and caramel pieces. 
  5. Drop the dough onto the prepared pans, leaving about 2 inches between cookies.  We used 3 tablespoon portions for each cookie.  Flatten the top of each slightly.
  6. Bake 12-16 minutes until edges begin to brown.
  7. Cool the cookies completely (if you can wait!).
  8. Enjoy!

gluten-free pumpkin flour cookies

Recipe adapted from here!



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