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Closeup of pecan chocolate chip cookies on a baking tray.
5 from 2 votes

Gluten Free Pecan Chocolate Chip Cookies

Any pecan lover is going to go crazy for these pecan chocolate chip cookies. They are filled with pecan flavor thanks to the addition of pecan flour and chopped nuts.
Prep Time: 10 minutes
Cook Time: 13 minutes
Cooling Time: 5 minutes
Servings: 14 large cookies
Calories: 310 kcal

Ingredients

Instructions

  • In a large bowl, combine flours, salt, baking powder, baking soda, and spices. Stir together until well mixed. Set aside.
    ½ Cup (68 g) Pecan Flour, 1 ¼ Cup (185 g) Gluten Free 1-to-1 Flour Blend, ¾ teaspoon Salt, 1 teaspoon Baking Powder, ¼ teaspoon Baking Soda, ½ teaspoon Cinnamon, ⅛ teaspoon Cayenne Pepper
  • In the bowl of an electric mixer, combine butter and sugars. Beat on medium speed 3 minutes until fluffy.
    ½ Cup (113 g) Vegan Butter, ½ Cup (100 g) Sugar, ⅔ Cup (142 g) Light Brown Sugar
  • Add in egg, egg yolk, and vanilla and beat another 3 minutes.
    1 (50 g) Egg, 1 ½ teaspoon Vanilla, 1 (14 g) Egg Yolk
  • Turn mixer to lowest speed and slowly add in the flour mixture. Once it is just combined, dump in the chocolate and chopped nuts and fold together with a spatula.
    1 Cup (105 g) Pecans, 1 ¼ Cup (212 g) Allergen Free Chocolate Chips
  • Scoop into ¼ cupfuls and place onto a lined baking sheet. Cover with plastic wrap and refrigerate for 2 hours.
  • Preheat oven to 350 °F (177 °C) degrees. Line two baking sheets with parchment paper.
  • Bake in preheated oven for 13 minutes until edges are just set. Remove from oven and cool on sheet for 5 minutes, then move to a wire rack to cool.

Notes

STORAGE: Store leftover cookies in an airtight container at room temperature for 3-4 days.