Gluten-Free Butter Pecan Cookie Recipe: Crisp, Nutty Cookies

Gluten-Free Butter Pecan Cookies are an easy, crowd-pleasing cookie that balances deep brown-butter notes with crunchy, toasted pecans. The cookies stay soft and chewy, with a slightly caramel flavor from the brown sugar and browned butter.

To boost the pecan flavor, the recipe includes butter-toasted pecans made by briefly toasting finely chopped pecans in melted butter until fragrant and lightly browned. Browning the butter for the dough adds a nutty, caramel-like richness that elevates these cookies above a standard drop cookie.

These cookies are ideal for holiday trays, gifting, or a cozy afternoon coffee break. They store well in an airtight container once fully cooled and can be made ahead — chill the dough first for easier shaping.

Ingredients

• Gluten free flour (2 cups)
• Arrowroot powder (2 tbsp)
• Sea salt (1 tsp)
• Ground cinnamon (1 tsp)
• Baking soda (½ tsp)
• Unsalted butter, browned (1 cup)
• Brown sugar (½ cup)
• Granulated sugar (½ cup)
• Vanilla extract (2 tsp)
• Eggs (2 large)
• Buttered pecans, finely chopped (1 cup; see Buttered Pecans recipe)
• Pecan halves for decoration

Instructions

1. Preheat the oven to 375°F (190°C). Line baking sheets with parchment paper.

2. In a mixing bowl, whisk together the gluten-free flour, arrowroot powder, sea salt, ground cinnamon, and baking soda. Set aside.

3. In the bowl of a stand mixer (or with a hand mixer), combine the slightly cooled browned butter, brown sugar, granulated sugar, and vanilla extract. Mix until combined.

4. With the mixer running, add the eggs one at a time, mixing until smooth.

5. Add the dry ingredients to the wet mixture and mix until just combined. Be careful not to overmix.

6. Fold in the buttered pecans until evenly distributed.

7. Chill the dough in the refrigerator for up to 2 hours. Chilled dough should roll into balls easily.

8. Using a cookie scoop or tablespoon, place a dozen dough balls on each prepared baking sheet, leaving space between each cookie. Press a pecan half into the center of each cookie for decoration.

9. Bake at 375°F (190°C) for 10–13 minutes, or until the cookies are lightly browned around the edges.

10. Allow the cookies to cool slightly on the sheet, then transfer to a cooling rack to cool completely. Store cooled cookies in an airtight container.

Supplies

• Mixing bowls
• Stand mixer or hand mixer
• Whisk and spatula
• Baking sheets
• Parchment paper
• Cookie scoop or tablespoon
• Cooling rack
• Non-stick frying pan (for toasting pecans)

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• Total Time: 40 minutes
• Yield: 36 cookies
• Diet: Gluten Free

These gluten-free butter pecan cookies are chewy, soft, and full of browned-butter flavor. Toasting the pecans in butter and browning the butter for the dough gives the cookies a deep, nutty taste and a tender crumb.

1. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.

2. Whisk together flour, arrowroot, salt, cinnamon, and baking soda. Set aside.

3. Combine the slightly cooled browned butter with both sugars and vanilla in a mixer until combined.

4. Add eggs one at a time, mixing until smooth.

5. Add dry ingredients and mix until just combined.

6. Fold in buttered pecans. Chill dough up to 2 hours.

7. Scoop dough onto prepared sheets, press a pecan half on top, and bake 10–13 minutes until lightly browned. Cool on a rack before storing.

• Total Time: 10 minutes
• Yield: 1 cup buttered pecans

1. In a non-stick skillet, melt the butter over medium heat. Add the chopped pecans and toast, stirring frequently, until the pecans are lightly browned and very fragrant.

2. Remove from heat and set aside to cool before using in the cookie dough.

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