Making cookies without gluten doesn’t have to be complicated or require tons of special ingredients. These gluten free pecan cookies are simple to make and taste just like regular cookies.
You only need a few basic ingredients that you can find at most grocery stores. The best part is that they’re ready in less than an hour from start to finish.
What makes these cookies special is the combination of almond flour and coconut flour. These two flours work together to create the perfect texture that’s not too crumbly and not too dense.
The almond flour gives the cookies a nice nutty flavor while the coconut flour helps bind everything together. You won’t even notice that these cookies are gluten free because they taste so good.
These cookies are perfect for anyone who needs to avoid gluten but still wants to enjoy homemade treats. They’re also great for people who just want to try something different.
What Makes This Recipe Special
Uses Simple Ingredients: You don’t need to buy 15 different specialty ingredients to make these cookies. Everything on the ingredient list is easy to find at most grocery stores or online.
Almond flour, coconut flour, and Swerve are becoming more common in regular supermarkets.
No Weird Aftertaste: Many keto and gluten free cookies have a strange aftertaste from artificial sweeteners or unusual flours.
These cookies taste just like regular cookies because the almond flour has a naturally sweet, nutty flavor that works perfectly with the Swerve brown.
Perfect Texture Every Time: One of the biggest problems with gluten free and keto cookies is getting the texture right. These cookies have the perfect chewy texture that’s not too soft and not too crispy.
Ingredients
- 2 cups Almond Flour (blanched, fine)
- 1/2 cup Butter (melted)
- 1 Egg
- 1 cup Chopped Pecans (I recommend using lightly roasted ones).
- 3 tablespoons Coconut Flour
- 1/2 teaspoon Baking Powder
- 2/3 cup Swerve Brown (or Brown Sugar)
- 3/4 teaspoon Vanilla Extract
- 1/2 teaspoon Salt
How To Make
Follow these simple steps:
Step 1
Preheat the oven to 325°F and lining a baking sheet with parchment paper.
Step 2
Add the almond flour, coconut flour, chopped pecans, salt, vanilla, and baking powder to a bowl. Then, add the Swerve brown and the egg.
Step 3
Beat and whisk until the dough forms (I used a hand mixer). It will take 2-3 minutes.
Step 4
Roll balls (each one about 50g) and lay them on the prepared sheet. Flatten them to create the cookie shape.
Step 5
Bake for 15 minutes until golden brown. Let them cool for 25 minutes and then enjoy.
Tips
1. Room Temperature Ingredients Work Best
Take your egg out of the fridge about 30 minutes before you start baking so it can come to room temperature. Cold eggs don’t mix as well with the other ingredients, and you might end up with lumps in your dough.
A room temperature egg will blend smoothly with the melted butter and create a better texture. If you forget to take the egg out early, you can warm it up quickly by placing it in a bowl of warm (not hot) water for about 5 minutes.
The butter should be melted but not hot – if it’s too hot, it can cook the egg when you mix them together. Let the melted butter cool for a few minutes after heating it, or it might make your dough too soft.
When all your ingredients are at the right temperature, they mix together much easier and create a smoother, more consistent dough.
2. Watch the Oven Temperature Carefully
Gluten free cookies can go from perfectly golden to burnt much faster than regular cookies, so keep a close eye on them during the last few minutes of baking. Every oven is a little different, even if you set it to the same temperature.
Start checking your cookies at about 12 minutes instead of waiting the full 15 minutes. They’re done when the edges are golden brown and the centers still look slightly soft – they’ll continue cooking a bit after you take them out.
If the bottoms are getting too brown but the tops aren’t done yet, move your baking sheet to a higher rack in the oven.
Some ovens run hot, so you might need to lower the temperature to 315°F if your cookies are browning too quickly.
Try These Recipes Too
Check out these gluten free recipes too:
Frequently Asked Questions
What if I don’t have coconut flour?
You really need the coconut flour for this recipe to work properly. Coconut flour absorbs a lot of moisture and helps bind the cookies together. Without it, your cookies might spread out too much and fall apart.
If you absolutely can’t find coconut flour, you could try using an extra 1/4 cup of almond flour, but the texture won’t be quite the same.
Gluten Free Pecan Cookies
Ingredients
- 2 cups Almond Flour blanched, fine
- 1/2 cup Butter melted
- 1 Egg
- 1 cup Chopped Pecans I recommend using lightly roasted ones.
- 3 tablespoons Coconut Flour
- 1/2 teaspoon Baking Powder
- 2/3 cup Swerve Brown or Brown Sugar
- 3/4 teaspoon Vanilla Extract
- 1/2 teaspoon Salt
Instructions
- Preheat the oven to 325°F and lining a baking sheet with parchment paper.
- Add the almond flour, coconut flour, chopped pecans, salt, vanilla, and baking powder to a bowl. Then, add the Swerve brown and the egg.
- Beat and whisk until the dough forms (I used a hand mixer). It will take 2-3 minutes.
- Roll balls (each one about 50g) and lay them on the prepared sheet. Flatten them to create the cookie shape.
- Bake for 15 minutes until golden brown. Let them cool for 25 minutes and then enjoy.