These gluten free butter pecan cookies are soft, chewy, and packed with rich browned butter flavor in every bite. Toasting the pecans in browned butter before adding them to the dough takes the flavor over the top. One bite and you'll understand why these disappear fast.
Gluten Free Butter Pecan Cookies are the ultimate easy cookie recipe, combining rich, nutty flavor with a perfectly chewy bite.
This classic cookie recipe is melt in your mouth delicious, making it one of the best gluten free dessert recipes for fall baking, Thanksgiving, or holiday cookie swaps.
With buttery pecans baked into every bite, these homemade cookies bring a nostalgic, comforting taste that everyone will love.
If you are looking for more gluten free cookie recipes try my Gluten Free Oatmeal Raisin Cookies, my Gluten Free Monster Cookies, my Gluten Free Old Fashioned Iced Oatmeal Cookies or my Gluten Free Thumbprint Cookies.
You can find all of my cookie recipes here: Gluten Free Cookies Recipes
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Why You'll Love This Recipe
- Rich, nutty flavor from double browned butter
- Soft, chewy texture that stays chewy for days
- Pecans toasted in butter for extra depth
- Perfect for a holiday cookie tray or cookie swap
Ingredient Notes
- This recipe works well with Bob's Red Mill 1 to 1 or King Arthur Measure for Measure gluten free flour.
- When browning the butter, use a light colored pan if you have one, it makes it much easier to see the color change and catch it right before it burns.
Tips for the Best Cookies
Watch the butter closely once it starts browning, it can go from perfectly nutty to burnt in under a minute. Once the dry ingredients are added, mix just until combined, over mixing can make the cookies dense instead of chewy.
Storage
Let the cookies cool completely, then store in an airtight container at room temperature for up to 5 days. To freeze, place cooled cookies in a freezer safe container or bag and freeze for up to 3 months. Thaw at room temperature before enjoying.
Top Tip
Watch the butter closely once it starts browning, it can go from perfectly nutty to burnt in under a minute. If you have one, use a light colored pan so you can actually see the color change happening, a dark pan makes it much harder to catch that perfect golden brown moment.
Frequently Asked Questions
Chilling the dough for up to 2 hours helps the cookies hold their shape while baking and keeps them from spreading too thin. It also gives the flavors more time to develop.
These cookies combine the rich flavor of pecans with the nutty flavor of browned butter. I also added some brown sugar to give them a little bit of molasses flavor.
Browned butter is a caramel color with bits of browned milk solids. You cook unsalted butter in a sauce pan to evaporate any extra water and to brown the milk and milk solids. The butter will become very frothy as the water evaporates. When you stir the melted butter you will begin to see less foam and the caramel colored butter underneath the foam.
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Gluten Free Butter Pecan Cookies
- Total Time: 2 hours 40 minutes
- Yield: 36 cookies 1x
- Diet: Gluten Free
Description
These gluten free butter pecan cookies are soft, chewy, and packed with rich browned butter flavor. The pecans get toasted in butter before going into the dough for extra depth. They're perfect for a holiday cookie tray or any time you're craving something nutty and sweet.
Ingredients
Cookies
- 2 cups Gluten Free Flour
- 2 Tbsp. Arrowroot Powder
- 1 tsp. Sea Salt
- 1 tsp. Ground Cinnamon
- ½ tsp. Baking Soda
- 1 cup Unsalted Butter, browned
- ½ cup Brown Sugar
- ½ cup Granulated Sugar
- 2 tsp. Vanilla Extract
- 2 large Eggs
- 1 cup Buttered Pecans, finely chopped (see next recipe)
- Pecan halves for decorations
Buttered Pecans
- 1 cup Pecans, finely chopped
- 1 Tbsp. Unsalted Butter
Instructions
Preheat oven to 375 degrees. Line baking sheets with parchment paper.
Make the buttered pecans. In a non stick frying pan melt the butter. Add the finely chopped pecans. Toast the pecans until they are slightly browned and very fragrant. Set aside to cool.
In a mixing bowl whisk together flour, arrowroot powder, salt, cinnamon and baking soda. Set aside.
In the bowl of your stand mixer place the slightly cooled browned butter, brown sugar, granulated sugar, and vanilla. Blend until combined.
While the mixer is running add the eggs one at a time. Blend until smooth.
Add the dry ingredients to the wet mixture. Blend until just combined.
Add the buttered pecans and mix until just blended.
Place dough in the refrigerator for up to 2 hours. The dough should easily form a ball when chilled.
Using a cookie scoop or tablespoon place a dozen cookies on each of your baking sheets. Press a pecan half into each cookie.
Bake at 375 degrees for 10-13 minutes or until the cookies are slightly browned.
Let the cookies cool slightly before transferring to a cooling rack. Let the cookies cool completely before storing in an air tight container.
If you made this recipe please leave a star rating and comment below. It helps other readers find this recipe and means so much to me.
- Prep Time: 2 hours 30 minutes
- Cook Time: 10 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
I'd love to hear how these gluten free butter pecan cookies turn out for you! Leave a comment and star rating below, and let me know if you add them to your holiday cookie tray. Don't forget to pin this recipe so you can make it again all season long.
Butter Pecan Cookies Ingredients
Instructions
Preheat oven to 375 degrees. Line baking sheets with parchment paper.
Make the buttered pecans. In a non stick frying pan melt the butter. Add the finely chopped pecans. Toast the pecans until they are slightly browned and very fragrant. Set aside to cool.
In a mixing bowl whisk together flour, arrowroot powder, salt, cinnamon and baking soda. Set aside.
In the bowl of your stand mixer place the slightly cooled browned butter, brown sugar, granulated sugar, and vanilla. Blend until combined.
While the mixer is running add the eggs one at a time. Blend until smooth.
Add the dry ingredients to the wet mixture. Blend until just combined.
Add the buttered pecans and mix until just blended.
Place dough in the refrigerator for up to 2 hours. The dough should easily form a ball when chilled.
Using a cookie scoop or tablespoon place a dozen cookies on each of your baking sheets. Press a pecan half into each cookie.
Bake at 375 degrees for 10-13 minutes or until the cookies are slightly browned.
Let the cookies cool slightly before transferring to a cooling rack. Let the cookies cool completely before storing in an air tight container.
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