|Butter Pecan Cookies with Chocolate Chips (optional)|
I had to play around with this particular recipe to make the gluten free version taste delicious. The original recipe called for granulated white sugar but I found it made the cookies too crumbly. Switched it to brown sugar and got the texture I wanted. I also HIGHLY RECOMMEND that you brown your butter. It really brings out the incredible flavor in these cookies and you don't want to miss that tantalizing flavor on your taste buds! Trust me! I have tried it both ways and there is no comparison. The flavor is so much more intense if you brown your butter. (Browning butter simply means to cook it in a saucepan on medium heat until it is completely melted and the butter becomes a golden caramel color and has some sediment. Don't strain off the sediment. Use all of the yummy melted butter that is in the pan....including the sediment). I have never made this particular recipe with margarine or a butter substitute so I don't know if it would turn out the same but I doubt it. The browned butter plays a key role in the flavor of this cookie. I am sure if you have a dairy allergy or nut allergy you could tweak this recipe and still end up with a great cookie....but it won't be the same intense flavors. I also highly recommend that you lightly toast your chopped pecans to bring out their rich flavor and crunch. I have also added toffee bits in the past but I thought it made the cookie a little too sweet....although some people just loved it. Personal preference!
Butter Pecan Cookie Recipe:
- 1/2 cup real butter (Don't skimp here. Use real butter for the best flavor! There is a difference in this recipe!)
- 1 1/2 cups brown sugar, packed
- 2 eggs
- 1 tsp. salt
- 1 tsp. baking soda
- 2 1/2 tsp. baking powder
- 1/2 tsp. xanthan gum (use this only if you are using gluten free flour mix that doesn't already contain xanthan or guar gum. If you are using regular flour, omit this!)
- 1 1/2 cups gluten free flour blend (I used Trader Joe's brand in today's recipe. If you don't have a gluten allergy then you can use regular flour). I personally avoid gluten free flour blends that contain sorghum in my sweet baked goods. I don't like the flavor. It's fine in savory breads.
- 1/2 cup finely ground almonds or pecans (or you can just use additional 1/2 cup gluten free flour if you don't have this ingredient. I have tried it both ways and it works fine either way).
- 1 cup chopped pecans, lightly toasted.
- 1 1/2 cup semi-sweet chocolate chips, optional (I usually take half the dough and leave out the chocolate chips and put about 3/4 cup of chocolate chips in the other half).
Makes about 3 dozen nice sized cookies or 4 dozen small cookies
By the way, I took these cookies into work yesterday. They all claim they don't like nuts in baked goods. The cookies were all gone by 9am! (The traditional chocolate chip cookies were the last ones eaten!). I have to agree....I normally don't care for nuts in my cookies but these were so darn tasty. The butter and toasted pecans just explode flavor in your mouth. This recipe is a keeper!
I used farm fresh eggs in this recipe today. My friend April gave me some assorted fresh eggs from her chickens. Different types of chickens lay different colored eggs. (They all cook up the same way but they look so cool looking). I almost hated using the eggs because they were so pretty! I have never had such a beautiful assortment of eggs. I wish I would have photographed the eggs before I used them. I had speckled, brown, white and light green eggs! I love using fresh eggs in my baked goods. Everything always turns out so much fluffier with fresh eggs! Thanks April! If I lived out of the city limits...I would definitely have chickens! I love fresh eggs!
|With chocolate chips. See the yummy pecan pieces?|
|Ready for taste testing! (My favorite part)|
|These are the crispier version (no refrigerating before baking)|
|Up close view of the crispier ones|
|Butter Pecan (no chocolate chips). Crispier version (no refrigerating before baking)|
|Butter Pecan Cookies (Crispier version. No refrigerating before baking)|
I hope you enjoyed my journey making these old fashioned cookies into a delicious gluten free version that everyone will enjoy! These would be a wonderful treat for your special Valentine!
Gluten Free Casually