Gluten Free Butter Pecan Cookies
These gluten free butter pecan cookies are rich, nutty, and perfectly chewy. A classic flavor combo that deserves a spot in your cookie rotation.
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Equipment
- electric mixer
- wire rack
Ingredients
- 1 cup Chopped Pecans
- 1/2 cup Unsalted Butter, softened
- 1/2 cup Light Brown Sugar, packed
- 1/4 cup Granulated Sugar
- 1 Large Egg
- 1 1/2 tsp Pure Vanilla Extract
- 1 1/2 cups Gluten Free 1-to-1 Baking Flour
- 1/2 tsp Baking Soda
- 1/4 tsp Salt
- 2 tbsp Unsalted Butter (for toasting pecans)
Instructions
- Melt 2 tablespoons of butter in a small skillet over medium heat. Add the chopped pecans and cook, stirring frequently, for 4 to 5 minutes until they are golden, toasted, and fragrant. Transfer to a plate and let cool completely.
- In a large bowl, beat the softened butter, brown sugar, and granulated sugar on medium-high speed for about 2 minutes until light and fluffy. Add the egg and vanilla extract and beat until combined.
- Add the gluten free 1-to-1 baking flour, baking soda, and salt and mix on low speed until just combined. Fold in the cooled butter-toasted pecans. Cover the dough and refrigerate for 30 minutes.
- Preheat the oven to 350 F and line two baking sheets with parchment paper. Scoop about 1 1/2 tablespoons of dough per cookie and roll into balls. Place 2 inches apart on the prepared sheets.
- Bake for 11 to 13 minutes until the edges are golden and set but the centers still look slightly soft. Let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Servings: 24 cookies
Nutrition
Serving: 1serving | Calories: 113kcal | Carbohydrates: 12g | Protein: 1g | Fat: 7g
Calories: 113kcal
Cost: $8