Gluten Free Chocolate Pecan Cookies are irresistibly chewy and decadent. Bursting with sweet white chocolate and crunchy pecans. A soft gooey centre with crispy edges for the yummiest gluten free cookie. This recipe offers the perfect balance of textures and flavours. These cookies are not just gluten free, they rival any traditional cookie I’ve ever tried!
HOW TO MAKE GLUTEN FREE CHOCOLATE PECAN COOKIES
For this recipe you will need a kitchen scale, which is quicker to use, and the most accurate for weighing flour and other ingredients. For weighing ingredients I like this kitchen scale and there are many great options
Add parchment paper to a small cookie sheet and place the pecans on top
Melt the butter, add the sugar and cinnamon, combine it well and evenly pour over the pecans
Watch the Pecans carefully as they roast in the oven to prevent them burning
Line a large cookie sheet with parchment paper
Brown the butter and whisk in the sugars, eggs and molasses.
Whisk the flours, psyllium husk powder, baking soda and salt together. Pour the wet ingredients into the dry ingredients, add the white chocolate and pecans.
Using a large cookie scoop … mine is a 3 tablespoon size, which makes it easy to place the dough onto the cookie sheet. Then, chill the dough in the refrigerator for 30 minutes to an hour before baking.
THE INGREDIENTS YOU’LL NEED:
Flour: a simple gluten free flour blend using white rice flour, tapioca starch, sorghum flour and oat flour. Substitute oat flour for more sorghum flour if you cannot tolerate oats.
Brown sugar and white sugar: this combination creates the best texture and flavour!
Leavening agent: one teaspoon of baking soda is all you need
Spice: for this recipe I only used cinnamon on the pecans when toasting them
Butter : brown the butter for an extra delicious caramel flavour
Eggs: substitute a flax egg if needed.
Molasses: use fancy molasses and Crosby’s brand is gluten free
Binder: psyllium husk powder is the binder in this recipe. There are no gums.
White Chocolate: White chocolate wafers from Yupik brand are economical and gluten free
Pecans: Yupik brand is certified gluten free and the pecans are raw and unsalted.
Baking Tips:
For the best texture, chill your cookie dough for 30 minutes to an hour before baking to prevent too much spreading and to develop a deeper flavour.
Be sure to use a good quality white chocolate for a creamy and luxurious taste.
Measure gluten free flour by weight to maintain consistency and avoid dense cookies.
Gluten Free Chocolate Pecan Cookies
Ingredients
Toast the Pecans
- 120 g pecans, roughly chopped about 1 cup
- 15 g butter, melted
- 15 g brown sugar
- 1 ½ tsp ground cinnamon
Cookie Dough
- 100 g butter
- 80 g brown sugar
- 60 g granulated sugar
- 1 medium egg, room temperature
- 8 g fancy molasses
- 70 g brown rice flour
- 30 g sorghum flour
- 60 g tapioca starch
- 25 g oat flour or substitute extra sorghum flour
- 3 g psyllium husk powder 3/4 teaspoon
- 1 tsp baking soda
- 1/4 tsp salt
- 1/4 cup white chocolate chunks
Instructions
Toast the Pecans
- Preheat the oven to 350°F (177°C)
- Add parchment paper to a small cookie sheet and place the pecans on top
- Melt the butter, add the sugar and cinnamon, combine it well and evenly pour over the pecans
- Watch the Pecans carefully as they toast in the oven to prevent them burning. Toast for about 5 minutes.
Make the Dough
- Line a large cookie sheet with parchment paper
- Melt the butter over medium heat, while stirring for about 5 to 6 minutes and until golden brown. Remove from heat and whisk in the sugars. Let the butter and sugar cool to lukewarm then whisk in the molasses and egg
- In a medium bowl, whisk the flour, psyllium husk, baking soda, and salt together.
- Pour the wet ingredients into the dry ingredients, then fold in the chocolate and pecans until just combined
- Using a 3 tablespoon cookie scoop, place the dough on the prepared cookie sheet making sure they are 2 or 3 inches apart. The cookies will spread.
- Chill the dough for 30 minutes to 1 hour before baking.
- Place the cookies on the centre rack of the oven and bake at 350°F (177°C) for 12-14 minutes or until lightly browned on the edges.
- Remove from the oven and allow the cookies to cool on the baking sheet for 15 minutes before transferring to a wire rack to cool completely
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