Gluten-Free Pecan and Chocolate Chip Cookies
A simple soft cookie 100% gluten-free and easily customizable to the vegan alternative.
Ingredients
- 100 gms Butter salted
- 1/4 cup Brown Sugar
- 1/4 cup Granulated White Sugar
- 2 tbsp Granulated White Sugar
- 1 Egg
- 1 tsp Vanilla Essence
- 1+1/2 cup 1 to 1 Gluten-free Baking Flour I used Bob's Red Mill Gluten-free Flour
- 1/2 tsp Baking Soda
- 2 tsp Corn Starch
- 3/4 cup Chocolate Chunks
- 3/4 cup Unsalted Pecan
Instructions
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In a bowl, whisk together the butter and both sugars.
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Once light and fluffy, add in the egg and vanilla essence.
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In a separate bowl, sift flour, baking soda and corn starch.
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Combine the dry ingredients with the egg mixture using the cut and fold method.
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Fold in your chocolate and pecans.
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Refrigerate the dough for at least 30 minutes before you start scooping them into even balls.
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Preheat your oven at 220°C
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Place the dough balls on a baking tray lined with parchment paper.
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Bake the cookies at 220°C for 8 minutes, just until the edges turn light golden brown.
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Transfer them onto a cooling rack after taking them out.
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If they start to crumble, let them sit in the pan for 10 minutes or until they cool a bit.
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Enjoy as a snack or dessert!
Recipe Notes
- Before you begin, just make sure all the ingredients are at room temperature.
- If you're using unsalted butter then add a pinch of salt to your dough in step 3.
- I would highly recommend using either fine granulated sugar or just blitz it in the food processor for 10 seconds.
- Make sure you add your flour in parts. Makes the whole process a lot easier.
- Do not overbake your cookies. They will become dry and flakey.
- If your dough seems to be falling apart, add a couple spoons of warm milk.
- Let the dough rest. The longer it rests the better. I sometimes leave mine in the fridge overnight.
- If you want a denser chocolate taste then stick to chocolate chunks. Or else, substitute them for chocolate chips.