Chocolate Chip Pecan Cookies (gluten-free)

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Nothing quite beats a warm, chewy chocolate chip cookie. These Chocolate Chip Pecan Cookies are just that…chewy, soft, and oh-so delicious!

These bakery style cookies are on the bigger side and filled with great quality chocolate chips and chopped pecans.

I also sprinkled a small amount of sea salt flakes on the tops of the dough before they baked. I believe this gives the cookies more of a gourmet flavor.

I highly suggest adding the salt flakes, it really balances out the sweetness of the cookie and, in my opinion, enhances the their overall flavor.

This recipe makes a double batch of cookies, so if you would like less cookies, just cut the recipe in half.

For Best Results:

1. Use room temperature eggs. You can just leave them on the counter for an hour or put the eggs in a small bowl and fill with warm water and that will speed up the process.
2. Make sure to buy good quality chocolate for this recipe, it really does make a difference. We used Ghirardelli semi-sweet chocolate chips.
3. Make sure to melt the butter for this recipe, or you can even use softened butter and that would still produce good results.
4. Cookie dough should chill for at least an hour in the fridge. I highly recommend 1 1/2 -2 hours for best results. Chilling the dough helps the cookies to stay nice and thick while baking and prevents them from getting runny and thin.
5. Use an ice cream scoop, this will give you larger cookies…and that’s what we want 🙂
6. Under bake your cookies so they stay soft and chewy. Our cookies baked for 10 minutes, but your oven is different so keep an eye on them.

Making Chocolate Chip Pecan Cookies

Preheat your oven to 375 degrees F.

First, start by meting the butter (you must use butter, no substitute). Let it cool down a bit.

Next, in a stand mixer or with a hand mixer beat the melted butter, brown sugar, and granulated sugar together.

Then, beat in the eggs, vanilla extract, baking soda, and salt.

Slowly add in the gluten-free flour and continue mixing until all the flour has combined thoroughly.

Last, stir in the chocolate chips and chopped pecans by hand.

Once all of the ingredients are combined, chill cookie dough in the fridge for 1 to 2 hours to set up. I recommend at least 1 1/2 hours.

After the cookie dough is chilled, use a ice cream scoop and place these mounds of joy far apart so the cookies will not touch while baking. Be sure to use a good sturdy ice cream scoop because the cookie dough will be hard to scoop.

Bake for about 10-12 minutes. Ours baked for 10 minutes and they were under baked just a bit. That’s what you want!

Let cool on cookie sheet for about 2 minutes, then move cookies on a cookie rack to cool completely. Makes about 24 cookies.

Want more cookie ideas? We think you’ll love these:

Maple Walnut Butterscotch Cookies

(Gluten-Free)Cranberry-Oatmeal Sandwich Cookies

Red Velvet Whoopie Pies (Gluten-Free)

Sugar Cookie Bars (Gluten-Free)

Happy Baking and Happy Eating!

If you make these delicious gluten-free cookies, please let us know down in the comments what you think.

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