Gluten-Free Butter Pecan Cookies

by Susan on November 9, 2017

gluten-free butter pecan cookies

While I love to get creative with natural sweeteners and grain-free options, I know it’s good to have a couple of straight-forward classics in the repertoire. Recipes with few ingredients and big flavor payoff are the best ones to share with friends and use to help kids get more comfortable in the kitchen.

These cookies are a perfect example. I adapted the recipe from this month’s Rachael Ray Everyday Magazine. I loved that they were only 6 ingredients, and could easily be tweaked a bit without messing with the base formula. I made a test batch over the weekend that my husband and visiting parents enjoyed, then worked with my daughter on Election Day to bake up a second. She used regular flour just to experiment, and you couldn’t even taste a difference!

First off, I’m not going to bill these as health food. Even made with clean ingredients they are still most certainly a treat. You can, however, make them gluten-free and/or dairy-free and still enjoy the indulgence!

Coconut oil works just as well as butter, although it will change the flavor of the finished cookie. If you’re looking to replace the butter, I would instead recommend Earth Balance baking sticks. Also, particularly if you’re using a dairy-free substitute I wouldn’t skip chilling the dough before baking. These cookies are very prone to spreading, and chilled dough helps to mitigate the spread.

To make these cookies gluten-free, I’d suggest using a straight replacement such as Bob’s 1-to-1 gluten-free flour. I have the most dependable results with this blend, and it worked beautifully here. The texture and flavor were both spot-on!

Gluten-Free Butter Pecan Cookies
adapted from Rachael Ray Everyday

1 cup Bob’s 1-to-1 gluten-free flour
1/2 tsp. baking soda
1/4 tsp. sea salt
1 cup organic cane sugar
1 stick unsalted butter, at room temperature (use Earth Balance for dairy-free)
1 large egg, at room temperature
1 tbs. vanilla extract
3/4 cup chopped raw pecans

Combine flour, soda and salt in a medium bowl.

Cream sugar and butter using a stand mixer until fluffy. Add egg and vanilla and mix well. Gradually add flour mixture until well-combined. Fold in pecans.

Wrap dough in plastic wrap and chill in the refrigerator for at least one hour.

When ready to bake the cookies, line baking sheets with parchment paper and preheat oven to 375.

Place tablespoons of dough on the prepared baking sheets, leaving at least 1 1/2 inches apart. These cookies will spread, so don’t try to make them too big or crowd the baking sheet.

Bake for 12 minutes or until golden brown. Allow to cool slightly on the baking sheets before removing to a wire cookie rack to cool completely.

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