Gluten-Free Maple Pecan Chocolate Chip (Print Version)

Buttery, chewy cookies with maple flavor, pecans, and chocolate chips. Gluten-free and ready in under 30 minutes.

# List of Ingredients:

→ Dry Ingredients

01 - 2 cups gluten-free all-purpose flour blend with xanthan gum
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon salt

→ Wet Ingredients

04 - 1/2 cup unsalted butter, softened
05 - 1/2 cup light brown sugar, packed
06 - 1/4 cup granulated sugar
07 - 1/3 cup pure maple syrup
08 - 1 large egg
09 - 1 teaspoon vanilla extract

→ Mix-Ins

10 - 3/4 cup pecan halves, roughly chopped
11 - 3/4 cup semi-sweet chocolate chips

# Step-by-step Instructions:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk together the gluten-free flour, baking soda, and salt in a medium bowl.
03 - Beat the softened butter, brown sugar, and granulated sugar in a large bowl until light and creamy, approximately 2 minutes.
04 - Mix in the maple syrup, egg, and vanilla extract until well combined.
05 - Gradually add the dry ingredients to the wet mixture, stirring until just incorporated.
06 - Gently fold in the chopped pecans and chocolate chips.
07 - Drop heaping tablespoons of dough onto prepared baking sheets, spacing about 2 inches apart.
08 - Bake for 11-13 minutes until edges are golden and centers appear set.
09 - Allow cookies to rest on baking sheet for 5 minutes, then transfer to wire rack to cool completely.

# Expert Advice:

01 -
  • The maple syrup creates this incredible depth that regular sugar just cant match, plus it keeps the cookies incredibly soft for days
  • Even people who usually turn their noses up at gluten-free desserts have asked me for this recipe
  • Theyre secretly forgiving to make, so you can focus on the fun part, eating the dough
02 -
  • Gluten-free flour continues to hydrate as dough sits, so if you chill it overnight, the cookies will spread less and have fudgier centers
  • The centers will look soft and underdone when you pull them out, but this is exactly how you want them, they firm up beautifully
  • Room temperature ingredients matter more in gluten-free baking, your butter should hold a thumbprint when pressed
03 -
  • Use real maple syrup, never imitation, the difference in flavor is staggering and worth the extra cost
  • If your dough feels too sticky to scoop, chill it for 15 minutes and it will become more manageable
  • For evenly sized cookies, use a cookie scoop instead of a spoon, they will bake more uniformly

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