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Gluten Free Butter Pecan Cookies

These gluten free butter pecan cookies are a very easy recipe to make. These are the best chewy cookies with a delicious brown butter flavor. I love how soft these cookies are. They melt in your mouth!

a silver bowl of gluten free butter pecan cookies next to a bowl of pecans on a marble surface

Gluten Free Butter Pecan Cookies are the ultimate easy cookie recipe that combines 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.

I'm a huge pecan fan, but I think what really makes these cookies delicious is that the pecans are heated in browned butter. Then the butter for the recipe is also browned. All that browned butter makes delicious cookies!

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

a silver bowl of gluten free butter pecan cookies next to a bowl of pecans on a marble surface
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Ingredients

Instructions

Preheat oven to 375 degrees. Line baking sheets with parchment paper.

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.

Supplies

More Recipes You Might Enjoy

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 40% off your first order!

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Gluten Free Butter Pecan Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 40 minutes
  • Yield: 36 cookies 1x
  • Diet: Gluten Free
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Description

These gluten free butter pecan cookies are a very easy recipe to make. These are the best chewy cookies with a delicious brown butter flavor. I love how soft these cookies are. They melt in your mouth! 

Ingredients

Units Scale

Instructions

Preheat oven to 375 degrees. Line baking sheets with parchment paper.

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.

  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Category: Cookies
  • Method: Baking
  • Cuisine: Gluten Free
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Buttered Pecans

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Ingredients

Scale

Instructions

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 for the Gluten Free Butter Pecan Cookies recipe.

  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Category: Nuts
  • Method: Cooking

Frequently Asked Questions

How do I make butter pecan cookies from scratch?

The key ingredient is the browned butter. For this recipe I toasted the pecans in butter until it browned and then also browned the butter for the cookie recipe. Browning the butter gives these cookies a richer, nuttier flavor.

What do butter pecan cookies taste like?

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.

What does browned butter look like?

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.

Gluten Free Pumpkin White Chocolate Cookies

These gluten free pumpkin white chocolate cookies are one of my best recipes! They are easy to make and there are no eggs in the recipe. These gluten free cookies are soft and chewy! I love the hint of pumpkin flavor with the white chocolate chips.

a cream plate of gluten free white chocolate cookies on a white marble countertop next to a linen napkin

I love a chewy cookie! These pumpkin white chocolate cookies have quickly become one of my favorites. This is a simple recipe to put together and the fact that the cookies are yummy is an added bonus. This combination of pumpkin, white chocolate and just a hint of spice is perfect.

If you are looking for more cookie recipes try my Gluten Free Apple Pie Cookies, my Gluten Free Ginger Cookies, my Gluten Free Double Chocolate Chip Cookies or my Gluten Free Old Fashioned Iced Oatmeal Cookies.

You can find all of my cookie recipes here: Gluten Free Cookies Recipes

a cream plate of gluten free white chocolate cookies on a white marble countertop next to a linen napkin
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Ingredients

Instructions

Preheat oven to 350 degrees. Line three baking sheets with parchment paper.

In a mixing bowl whisk together the flour, baking soda, baking powder, cinnamon, sea salt, cloves, and nutmeg.

In the mixing bowl of your stand mixer place the softened butter, pumpkin puree, vanilla, brown sugar and granulated sugar. Beat until well blended together.

Add the dry ingredients to the wet ingredients and beat until just blended together. Add the white chocolate chips and beat until just combined.

Scoop dough onto parchment paper lined baking sheets. I use a cookie scoop, but a heaping tablespoon will also work.

Bake at 350 degrees for 10-12 minutes or until cookies are firm and starting to brown.

Cool cookies completely before storing in a container.

Supplies

Frequently Asked Questions

Can you freeze gluten free cookies?

Yes! These cookies are perfect to freeze for later. I like to have them on hand to defrost and pack in lunches. It's also great to make these cookies ahead of a gathering or event and then freeze them so you don't have to make them right before.

How do I store gluten free cookies?

I like to store my gluten free cookies in an air tight container in the fridge. The cookies are fine on the counter for a couple of days too. If they aren't going to get eaten right away storing them in the air tight container in the fridge will keep them fresh longer.

How do I make gluten free cookies chewy?

The combination of butter and pumpkin puree is what makes these gluten free pumpkin white chocolate cookies chewy. If you have a recipe that isn't making chewy cookies you can add some more oil (butter, avocado oil, coconut oil, etc.) or you can add pumpkin puree or apple sauce. Try a couple of tablespoons and go from there. A little goes a long way!

More Recipes You Might Enjoy

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 40% off your first order!

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Gluten Free Pumpkin White Chocolate Cookies

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  • Author: Elaine VanVleck
  • Total Time: 27 minutes
  • Yield: 32 cookies 1x
  • Diet: Gluten Free
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Description

These gluten free pumpkin white chocolate cookies are one of my best recipes! They are easy to make and there are no eggs in the recipe. These gluten free cookies are soft and chewy! I love the hint of pumpkin flavor with the white chocolate chips.

Ingredients

Scale

Instructions

Preheat oven to 350 degrees. Line three baking sheets with parchment paper.

In a mixing bowl whisk together the flour, baking soda, baking powder, cinnamon, sea salt, cloves, and nutmeg.

In the mixing bowl of your stand mixer place the softened butter, pumpkin puree, vanilla, brown sugar and granulated sugar. Beat until well blended together.

Add the dry ingredients to the wet ingredients and beat until just blended together. Add the white chocolate chips and beat until just combined.

Scoop dough onto parchment paper lined baking sheets. I use a cookie scoop, but a heaping tablespoon will also work.

Bake at 350 degrees for 10-12 minutes or until cookies are firm and starting to brown.

Cool cookies completely before storing in a container.

Notes

Be sure to use pumpkin puree and not pumpkin pie filling.

  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Category: Cookies
  • Method: Baking
  • Cuisine: Gluten Free

These gluten-free Pumpkin White Chocolate Cookies are the ultimate cozy fall dessert, combining warm pumpkin spice flavor with sweet, melty white chocolate chips.

Soft, chewy, and easy to whip up, they're a crowd-pleasing homemade fall cookie recipe perfect for any autumn gathering or afternoon treat. Whether you're baking a Thanksgiving cookie recipe or just craving something sweet and seasonal, these pumpkin white chocolate chip cookies deliver.

With their pillowy texture and perfectly balanced spice, these fun fall cookies are a delightful way to enjoy a fall baking recipe that feels indulgent but is simple to make.

Gluten Free Pumpkin Pie

two slices of gluten free pumpkin pie on cream plates next to two small orange pumpkins

This gluten free pumpkin pie is a really easy recipe to make from scratch. I like to make mine in a 9x13 pan so I have bars or squares. This is the best recipe to make a quick and easy slab pie or if you prefer two 9 inch pies.

I'm not always a fan of rolling out gluten free pie crusts. Even between two pieces of parchment paper sometimes it seems difficult. So, I like to press the pie crust into a 9x13 baking dish and make a slab pie.

two slices of gluten free pumpkin pie on cream plates next to two small orange pumpkins

If I'm gluten free can I have pumpkin pie?

Yes, but you must make sure the crust is gluten free. There isn't anything in this recipe for the pumpkin pie that isn't gluten free. You just need to make sure you either make my gluten free pie crust or purchase a gluten free pie crust. Trader Joe's has a yummy gluten free pie crust in their freezer section.

Gluten Free Pumpkin Pie Supplies

Can I use a store bought crust with this recipe?

Yes! There are so many more options in the last year for gluten free pie crusts. There are mixes and pre-made crusts you can purchase. I have a recipe for gluten free pie crust, but I also love the ease of pulling a pie crust out of the freezer to use ready made.

Here is my recipe for Gluten Free Pie Crust. You can use store bought, but gluten free pie crust is simple to make from scratch.

Gluten Free Pumpkin Pie Ingredients

If you enjoy this recipe you may also like:

Gluten Free White Chocolate Blondies
Gluten Free Apple Crisp
Gluten Free Lemon Bars
Gluten Free Pumpkin White Chocolate Cookies
Gluten Free Pumpkin Cake with Cream Cheese Frosting

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 25% off your first order!

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Gluten Free Pumpkin Pie

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  • Author: Elaine VanVleck
  • Total Time: 1 hour
  • Yield: 1 - 9x13 or 2 - 9" 1x
  • Diet: Gluten Free
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Description

This gluten free pumpkin pie is a really easy recipe to make from scratch. I like to make mine in a 9x13 pan so I have bars or squares. This is the best recipe to make a quick and easy slab pie or if you prefer two 9 inch pies. 

Ingredients

Scale

2 - 15 ounce cans Pumpkin Puree
2 tsp. Vanilla Extract
1 tsp. Sea Salt
2 tsp. Ground Cinnamon
½ tsp. Ground Cloves
½ tsp. Ground Ginger
½ tsp. Ground Nutmeg
¼ tsp. Ground Allspice
1 cup Brown Sugar
1 cup Whipping Cream
1 cup Milk
4 large Eggs

Instructions

Preheat your oven to 350 degrees.

Grease a 9x13 baking pan or 2 - 9 inch pie plates.

In the bowl of your mixer add all the ingredients. Mix until they are well combined. Pour the pie mixture into your pre-baked pie crust.

Bake at 350 degrees for 45 to 50 minutes.

Check your pie at 30 minutes. If the crust is getting too dark cover the crust with tin foil and return to the oven. Your pie will be mostly set with possible a slight jiggle to the center when it is done.

Notes

Below is a recipe for my gluten free pie crust. You can also use store bought pie crusts.

  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Category: Pies
  • Method: Baking
  • Cuisine: Gluten Free

Here is the link to my recipe for Gluten Free Pie Crust.

Gluten Free Pie Crust

a slice of pumpkin pie using gluten free pie crust on a plate

This gluten free pie crust recipe is really easy to make. I walk you through the steps of how to make the best gluten free pie crust. It is simple to make in the food processor and to roll out between parchment paper or hand press into your pan.

I love pies, but I'm not always a fan of making my own pie crust. However, this pie crust is very easy to make and then I decide if I want to press the crust into a 9x13 pan or roll it out between parchment paper for a 9 inch pie plate.

Why is my gluten free pie crust crumbly?

If your pie crust is too crumbly to work with you didn't add enough water. Place the dough back into the food processor and add a tablespoon or two more of water. There should be a dough ball in your food processor when you've added enough water.

If the pie crust is sticking to your hands rub some gluten free flour onto the dough ball and your hands.

Can gluten free pie crust be frozen?

Yes! You can make the dough ahead of time and freeze it. You can either place the dough into a sealed container or you can roll the dough out and place it in your pie plates and freeze the dough in the pie plate.

Take the dough or pie plates our and let them thaw completely before using them. I would suggest taking them out and placing them in the fridge the day before you need them.

If you like this recipe, you might also enjoy:

Gluten Free Pumpkin Cake with Cream Cheese Frosting
Gluten Free Lemon Bars

I get my baking supplies from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores!

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Gluten Free Pie Crust

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  • Author: Elaine VanVleck
  • Total Time: 30 minutes
  • Yield: 2 - 9 inch 1x
  • Diet: Gluten Free
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Description

This gluten free pie crust recipe is really easy to make. I walk you through the steps of how to make the best gluten free pie crust. It is simple to make in the food processor and to roll out between parchment paper or hand press into your pan.

Ingredients

Scale

2 cups Gluten Free Flour
½ cup Unsalted Butter, cubed
1 large Egg
6-8 tablespoon Water
½ tsp. Sea Salt
2 tsp. Granulated Sugar

Instructions

Preheat your oven to 400 degrees.

In your 6 or 8 cup food processor place the flour, cubed butter, egg, sea salt and sugar. Run the food processor on high until a crumbly mixture forms.

Add the water 2 tablespoons at a time while the food processor is running on low until a dough ball forms. If you add too much water and the dough is sticky add a couple of tablespoons of gluten free flour.

If you are using a 9x13 pan place the dough into the greased pan and press out evenly with your hands. If you want two 9 inch pie crusts, divide the dough and roll each disc out between two sheets of parchment paper. Prick the dough with a fork and place pie beads or beans onto the pie crust to keep it from rising.

Bake at 400 degrees for 15 to 20 minutes. The pie crust will be lightly browned. Let the crust cool slightly before placing your pie ingredients in and cooking according to the pie recipe's directions.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Gluten Free

Gluten Free Cornbread

This easy gluten free cornbread is one of those recipes that belongs in every gluten free kitchen and once you make it from scratch you will never go back to a box mix. Made with gluten free cornmeal and gluten free flour, this homemade cornbread bakes up perfectly golden on the edges with a soft and tender center that is slightly sweet and absolutely delicious.

It comes together in just 40 minutes with simple everyday ingredients and a 9x13 baking dish which means you get 15 generous squares of the best gluten free cornbread you have ever tasted.

six cornbread squares on natural parchment paper with crumbs around them

This gluten free cornbread recipe is incredibly versatile and works for so many different occasions. It is the perfect side dish for a cozy bowl of gluten free chili on a weeknight, a crowd pleasing addition to a holiday dinner table at Thanksgiving or Christmas. It's an absolute must make alongside my Gluten Free Cowboy Baked Beans at a summer BBQ.

I love serving it straight out of the oven with a generous pat of butter melting right into the top and a drizzle of honey for a little extra sweetness.

You can also use leftover squares to make my Gluten Free Cornbread Stuffing which is one of my favorite things to do with any cornbread that does not get eaten the first day.

If you are looking for more biscuits and bread recipes try my Gluten Free Buttermilk Drop Biscuits, my Gluten Free Sweet Potato Biscuits, my Gluten Free Millet Drop Biscuits or my Gluten Free Sourdough Bread.

You can find all of my side dish recipes here: Gluten Free Side Dishes Recipes

six cornbread squares on natural parchment paper with crumbs around them
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Ingredients

Instructions

Preheat your oven to 400 degrees. Grease a 9x13 baking dish with butter or coconut oil. Set aside.

In the bowl of your stand mixer add the softened butter, milk, eggs, gluten free cornmeal, gluten free flour, sugar, baking powder and salt. Blend the ingredients together. Do not over blend. The mixture will be a bit lumpy.

Pour the mixture into your greased 9x13 baking dish.

Bake at 400 degrees for 20 to 25 minutes or until the edges of the cornbread are golden brown.

Wait for the cornbread to cool before slicing into squares.

Supplies

More Recipes You Might Enjoy

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 40% off your first order!

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Gluten Free Cornbread

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 40 minutes
  • Yield: 15 large pieces 1x
  • Diet: Gluten Free
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Description

This easy gluten free cornbread is made completely from scratch with gluten free cornmeal and gluten free flour for a moist and tender homemade cornbread that bakes up perfectly golden in just 40 minutes. Slightly sweet with crispy golden edges and a soft and fluffy center, this is the best gluten free cornbread recipe for serving alongside chili, soups, BBQ, and holiday dinners!

Ingredients

Scale

Instructions

Preheat your oven to 400 degrees. Grease a 9x13 baking dish with butter or coconut oil. Set aside.

In the bowl of your stand mixer add the softened butter, milk, eggs, gluten free cornmeal, gluten free flour, sugar, baking powder and salt. Blend the ingredients together. Do not over blend. The mixture will be a bit lumpy.

Pour the mixture into your greased 9x13 baking dish.

Bake at 400 degrees for 20 to 25 minutes or until the edges of the cornbread are golden brown.

Wait for the cornbread to cool before slicing into squares.

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.

Notes

I have used both whole milk and almond milk in this recipe with success.

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Breads
  • Method: Baking
  • Cuisine: American

If you make this Gluten Free Cornbread I would love to hear what you think! Leave a star rating and a comment below and let me know what you served it with.

Don't forget to save this recipe to your Pinterest boards so you can find it again every time a cornbread craving hits!

Storage

Store leftover gluten free cornbread in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 2 days. For longer storage place the cornbread in a sealed airtight container in the refrigerator for up to 5 days.

To reheat individual squares warm in the microwave for 20 to 30 seconds or wrap in foil and warm in a 350 degree oven for about 10 minutes until heated through.

This cornbread also freezes beautifully. Once completely cooled wrap individual squares tightly in plastic wrap and place them in a freezer safe bag or airtight container and freeze for up to 3 months. Thaw at room temperature for about an hour or warm individual squares in the microwave straight from the freezer for 45 to 60 seconds. This is a great recipe to make a double batch of and freeze so you always have homemade gluten free cornbread on hand.

Top Tip

Do not over mix the cornbread batter once all of the ingredients are combined. Over mixing gluten free batters can cause the starches in the gluten free flour to break down and result in a gummy and dense texture instead of the light and tender crumb you are going for.

Mix just until everything is incorporated and the batter is evenly combined then stop. A few small lumps in the batter are completely fine and actually a sign that you have not over mixed. The batter will be thicker than a traditional cake batter and that is exactly what you want for a moist and tender gluten free cornbread with a beautiful golden crust.

Frequently Asked Questions

Does cornbread have gluten in it?

Traditional cornbread can contain gluten depending on how it is made. While cornmeal itself is naturally gluten free many cornbread recipes also call for all purpose wheat flour which contains gluten. Store bought cornbread mixes almost always contain wheat flour as well. This recipe uses gluten free flour in place of all purpose flour to make a completely gluten free cornbread that is safe for anyone avoiding gluten. It is also important to make sure your cornmeal is certified gluten free as regular cornmeal is often processed in facilities that also process wheat and can be cross contaminated.

What is the best gluten free cornmeal for this recipe?

Bob's Red Mill Gluten Free Cornmeal is my top recommendation for this recipe. It is a coarser ground cornmeal which gives the cornbread a wonderful texture and a classic cornbread bite. It is certified gluten free and widely available at most grocery stores and online. Make sure to always check the label and look for a certified gluten free seal on whatever cornmeal you purchase to ensure it has not been cross contaminated during processing.

Can I add mix ins to this cornbread recipe?

Absolutely! This gluten free cornbread recipe is a wonderful base for all kinds of delicious mix ins. Shredded cheddar cheese and diced jalapenos make a savory and spicy version that is amazing alongside chili and BBQ. Creamed corn stirred into the batter adds extra moisture and a sweeter corn flavor. Fresh or frozen blueberries make a wonderful sweet breakfast version. Simply fold your mix ins into the batter right before pouring it into the baking dish.

What do you serve with gluten free cornbread?

This gluten free cornbread pairs beautifully with so many different dishes. It is the classic companion to a bowl of gluten free chili and absolutely perfect alongside my Gluten Free Cowboy Baked Beans for a summer BBQ. It is also wonderful served with gluten free soups and stews on a cozy weeknight and makes a beautiful addition to a holiday dinner table at Thanksgiving and Christmas. Any leftover squares can be used to make my Gluten Free Cornbread Stuffing which is one of the most delicious things you can do with day old cornbread.