Soft & Chewy Gluten-Free Butter Pecan Cookies
These gluten-free butter pecan cookies are rich, buttery, and packed with toasted pecans in every bite. With crispy edges and a soft chewy center, they’re the ultimate holiday cookie.
- Prep time
- 20 min
- Cook time
- 10 min
- Yield
- 18 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 112 g super-fine blanched almond flour
- 84 g Bob’s Red Mill tapioca flour
- 70 g sweet rice flour (also called "mochiko," distinctly different from white rice flour or brown rice flour)
- 1 tsp cornstarch
- ½ tsp baking soda
- ¼ tsp ground cinnamon
- ½ tsp kosher salt
- ½ cup unsalted butter (room temperature)
- 78 g granulated sugar
- 100 g light brown sugar (preferably organic)
- 1 large egg (room temperature)
- 1½ teaspoon pure vanilla extract
- 4 oz toasted pecan pieces
Instructions
- 1
In a medium bowl, sift together the dry ingredients. Set aside.
- 2
In the bowl of a stand mixer fitted with the paddle attachment or in a medium bowl with a hand mixer, cream the butter and sugars until light and fluffy, 2-3 minutes.
- 3
Add the egg and vanilla extract, mixing until just combined, scraping down the sides as needed. With the mixer on low, slowly add the dry ingredients, mixing until combined. Add the pecan pieces and mix until just evenly distributed.
- 4
Using a medium cookie scoop, drop 2 tablespoon-size balls of dough onto a parchment-lined baking sheet, spacing them 2 inches apart. Chill the cookie dough balls while you preheat the oven.
- 5
Preheat oven to 350°F. Working in batches, bake the chilled cookies on the middle rack for 8-9 minutes, until the edges are just set but the centers still look underbaked. Note: if you chill the cookie dough for longer than an hour, you'll need to add 1-2 minutes to your bake time.
- 6
For perfectly round cookies, place a round cutter or the rim of a large glass over each cookie and gently swirl it around. This helps reshape any uneven edges into perfect circles while the cookies are still soft, and, in my opinion, makes the edges taste even better.
- 7
Let cool on the baking sheet for 2-4 min before using a thin metal spatula to transfer the cookies to a wire rack to cool completely.