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Two gluten free pecan chocolate chip cookies layered on top of each other on a pink table with additional gluten free cookies and toasted pecans in the background.

Gluten-Free Pecan Chocolate Chip Cookies

Melted butter, rich chocolate chips, and toasted pecans combine to create a chewy gluten-free pecan chocolate chip cookie that is so rich and satisfying. It’s the perfect balance of sweet and savory, with just a touch of flaky sea salt making it perfect for any occasion. If you’re looking to take a classic chocolate chip cookie to the next level, this is the recipe for you!
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Course: Dessert
Cuisine: American
Diet: Gluten Free
Prep Time: 10 minutes
Cook Time: 11 minutes
Chilling Time: 1 hour
Total Time: 1 hour 21 minutes
Servings: 24 cookies
Calories: 261kcal
Author: Megan

Ingredients

  • 2 1/2 cups gluten-free flour blend (360g)
  • 1 teaspoon baking soda (7g)
  • 1 teaspoon salt (7g)
  • 1/2 teaspoon ground cinnamon
  • 3/4 cup unsalted butter (melted and slightly cooled (170g))
  • 1 cup brown sugar (211g)
  • 1/2 cup granulated sugar (100g)
  • 2 eggs (100g)
  • 1 tablespoon pure vanilla extract
  • 2 cups chocolate chunks or chips (divided, 300g total)
  • 1 cup toasted pecans (roughly chopped (100g))
  • 1/2 teaspoon flaky sea salt (such as Maldon salt)

Instructions

  • In a medium mixing bowl, combine gluten-free flour blend, baking soda, salt and rground cinnamon. Whisk to combine. Set aside.
  • In a large mixing bowl, add melted butter, brown sugar, and granulated sugar.
  • Cream with an electric mixer for 2-3 minutes, until light and fluffy, scraping down the sides of the bowl with a spatula as needed.
  • Add the eggs and vanilla extract and mix until smooth.
  • Add half of the flour mixture to the butter mixture and stir until just combined. Repeat with the remaining flour, stirring until no more streaks of flour remain.
  • Stir in 1 ½ cups of the chocolate chunks and 3/4 cups of the toasted pecans, reserving the rest for later.
  • Chill the dough for at least one hour.
  • Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
  • Scoop the dough into 2-3 tablespoon balls. You should get about 24 dough balls in total.
  • Place the cookie dough balls on the prepared baking sheet, leaving at least 3-4 inches in between each one. I can typically get 6-8 cookies on a sheet at a time. Place any remaining dough balls in the refrigerator until ready to bake.
  • Top the cookie dough balls with the remaining chocolate chips and toasted pecans before baking. This will help you get chocolate pockets on top of the cookies as they bake.
  • Bake in the middle rack of the oven at 350°F (175°C) for 10-12 minutes, until the edges of the cookie are lightly browned and the middle is no longer shiny. Let cool on the baking sheet for 4-5 minutes before removing to a cooling rack to cool completely. Sprinkle the cookies with flaky sea salt right after removing them from the oven. Repeat with remaining dough.
  • Once the cookies have cooled, enjoy!

Notes

  • If you have celiac disease or are on a gluten-free diet for any reason, be sure to double check your ingredients to ensure they are gluten-free, as manufacturing practices and ingredient lists can change over time. 
  • I tested this recipe with Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour, in the blue bag, which already contains xanthan gum. You do not need to add xanthan gum to this recipe because of that. I also cannot guarantee that other gluten-free flour blends will work in this recipe, as they are all so different.
  • When measuring gluten-free flour, use a food scale to weigh it for the most accurate results. If you must measure it using a measuring cup, spoon it into the measuring cup and level it off with a knife. Avoid scooping directly with the cup to prevent packing and using too much flour, which can result in dry cookies.
  • To toast the pecans, you can bake them in the oven at 350°F (175°C) for 7-10 minutes or place them in a dry skillet over medium-low heat, stirring frequently, for 3-5 minutes until the pecans smell nutty and are lightly browned. Be sure to keep an eye on them because they can burn very quickly. You don’t want to use burned nuts because they will make the rest of the cookie taste burned, too. 

Nutrition

Calories: 261kcal | Carbohydrates: 30g | Protein: 3g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 30mg | Sodium: 201mg | Potassium: 117mg | Fiber: 3g | Sugar: 19g | Vitamin A: 207IU | Vitamin C: 0.05mg | Calcium: 32mg | Iron: 2mg
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