Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats. Lightly toast the chopped pecans in a dry skillet over medium heat for about 3-5 minutes, or until fragrant. Be careful not to burn them. Let them cool completely, then set aside.
- In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and light brown sugar using an electric mixer on medium speed. Beat until the mixture is light and fluffy, about 2-3 minutes. This process incorporates air, which contributes to the cookie's tender texture.1 cup unsalted butter, 1 cup granulated sugar, ½ cup packed light brown sugar
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the pure vanilla extract.2 large eggs, 1 teaspoon pure vanilla extract
- In a separate medium bowl, whisk together the gluten-free all-purpose flour blend, baking soda, and salt. This ensures the leavening agents and salt are evenly distributed throughout the flour.2 ½ cups gluten-free all-purpose flour blend, 1 teaspoon baking soda, ½ teaspoon salt
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can result in tougher cookies.
- Gently fold in the cooled, toasted chopped pecans into the cookie dough until evenly distributed.1 ½ cups chopped pecans
- Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie to allow for spreading. You can use a cookie scoop for uniform size.
- Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers are set. The cookies will continue to firm up as they cool.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This allows them to set properly.
Notes
Store in an airtight container at room temperature for up to 3-4 days. To maintain softness, add a slice of bread to the container. For longer storage, refrigerate for up to a week or freeze unbaked dough for up to 3 months.
