Although there are many gluten-free cookie recipes out there, I'm especially fond of this version! Instead of using a 1:1 flour substitute, you'll blend pecans, almonds, and shredded coconut into a paste, then mix them with peanut butter, maple syrup, and oat flour until they form a cookie dough. The oat flour absorbs any extra moisture from the nuts and gives them a perfectly soft, chewy texture with a nutty flavor. Plus, you likely already have all the ingredients you need on hand!