Gluten-Free Dark Chocolate Pecan Crunch (Print Version)
Irresistibly crunchy gluten-free cookies with dark chocolate and toasted pecans, lightly finished with sea salt.
# List of Ingredients:
→ Dry Ingredients
01 - 1 1/2 cups gluten-free all-purpose flour blend
02 - 1/2 teaspoon baking soda
03 - 1/4 teaspoon fine sea salt
→ Wet Ingredients
04 - 1/2 cup unsalted butter, softened
05 - 1/2 cup packed light brown sugar
06 - 1/4 cup granulated sugar
07 - 1 large egg
08 - 1 teaspoon pure vanilla extract
→ Mix-ins
09 - 1 cup dark chocolate chunks or chips, 60–70% cocoa
10 - 3/4 cup pecans, roughly chopped and toasted
# Step-by-step Instructions:
01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium mixing bowl, whisk together gluten-free all-purpose flour blend, baking soda, and fine sea salt.
03 - In a large bowl, beat softened unsalted butter, packed light brown sugar, and granulated sugar until the mixture becomes light and creamy, about 2 minutes.
04 - Incorporate the egg and pure vanilla extract into the butter mixture and beat until thoroughly combined.
05 - Add the dry ingredient mixture to the wet ingredients and mix just until incorporated.
06 - Gently fold in dark chocolate chunks or chips and toasted chopped pecans until evenly distributed.
07 - Using a cookie scoop or tablespoon, drop dough balls of approximately 2 tablespoons each onto the prepared baking sheets, ensuring 2-inch spacing between portions.
08 - Bake for 10 to 12 minutes, or until edges appear golden and centers are just set.
09 - Let cookies cool on baking sheets for 5 minutes before carefully transferring to a wire rack to cool completely.
# Expert Advice:
01 -
- These cookies deliver a perfect blend of crunch and gooey dark chocolate, all in a gluten-free package no one suspects is special diet.
- The toasted pecans bring out the deep notes in the chocolate, creating a complexity that makes these feel grown up but still pure fun.
02 -
- If your pecans aren’t toasted, the cookies taste flat—taking the time here truly matters.
- Resting the dough for just 10 minutes before baking adds surprising chew and helps the flavors settle.
03 -
- Use slightly underbaked cookies for a gooier center—they set up perfectly as they cool.
- A sprinkle of flaky sea salt on top before baking is a game changer for flavor and crunch.