Gluten-Free Dark Chocolate Pecan Cookies (Print Version)

Crisp, chewy gluten-free cookies studded with dark chocolate and toasted pecans; ready in under 30 minutes.

# List of Ingredients:

→ Dry Ingredients

01 - 1 ½ cups (180 g) gluten-free all-purpose flour blend
02 - ½ teaspoon baking soda
03 - ¼ teaspoon baking powder
04 - ¼ teaspoon fine sea salt

→ Wet Ingredients

05 - ½ cup (115 g) unsalted butter, softened
06 - ¾ cup (150 g) packed light brown sugar
07 - ¼ cup (50 g) granulated sugar
08 - 1 large egg
09 - 1 teaspoon pure vanilla extract

→ Mix-Ins

10 - 1 cup (120 g) dark chocolate chips or chopped dark chocolate (at least 60% cacao)
11 - ¾ cup (90 g) chopped pecans, toasted

# Step-by-step Instructions:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the gluten-free flour, baking soda, baking powder, and salt until evenly distributed.
03 - In a large bowl, beat the softened butter with both sugars using an electric mixer until light and fluffy, about 2 minutes.
04 - Beat in the egg and vanilla extract until well combined and the mixture is smooth.
05 - Gradually add the dry ingredients to the wet mixture, mixing just until incorporated. Do not overmix.
06 - Gently fold in the dark chocolate chips and toasted pecans until evenly distributed throughout the dough.
07 - Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
08 - Bake for 10–12 minutes, or until the edges are golden and the centers are just set.
09 - Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • The edges go crisp while the centers stay chewy, giving you the best of both cookie worlds in every single bite.
  • Nobody will guess these are gluten-free because the texture is indistinguishable from traditional cookies.
02 -
  • Overmixing the dough once the flour goes in will make the cookies tough instead of tender.
  • Gluten-free flour blends vary wildly between brands and some will absorb more moisture than others.
03 -
  • Toasting the pecans in a dry skillet for a few minutes before adding them transforms the flavor from ordinary to extraordinary.
  • Chilling the dough for 30 minutes before scooping prevents excessive spreading and gives you thicker, more satisfying cookies.

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