Gluten Free Butter Pecan Chocolate Chunk Cookies

There is a lot going on when it comes to those gluten free butter pecan chocolate chunk cookies: Browned Butter, a little bit of whiskey, butter toasted pecans, and dark chocolate chunks. They are flavorful, have crispy edges and chewy middles, with a rich flavor you can only get from taking the time to brown the butter first.

This is a Small Batch Recipe giving you 10-12 cookies depending on how much you snack on the raw cookie dough.

If you love recipes using browned butter, make sure to check out my Brown Butter Peanut Butter Blondies.

Recipe Ingredient Notes

Gluten Free Flour: I use my own multi-purpose gluten free flour blend but you can also use a blend like Bob’s Red Mill 1-to-1. If you use a gluten free flour blend without added xanthan gum, please add 4 grams (roughly 1.25 teaspoons).

Pecans: Please use raw, halved whole, or chopped pecans in this recipe.

Dark Chocolate: I use 62% chopped dark chocolate chunks in the cookie and a 70% dark chocolate bar for decoration.

Whiskey: Most whiskeys available in the US are safe for people with celiac disease because of the distillation process. Here are a few celiac safe whiskeys widely available in the US.

A note about Gluten Free Flour Blends

I test every recipe shared on my website with 2-3 different gluten-free flour blends including my own blend. Not all gluten-free flour blends are created equally. Cup4Cup works the best for delicate applications, King Arthur Measure for Measure is great for a baked good where you want structure and Bob’s Red Mill 1 for 1 is great for cookies and cakes. I did an extensive bake-off which you can find more about here: The Cookie Bake Off. Please remember – you can NOT substitute a gluten-free flour blend with one single product such as almond flour or coconut flour. You will receive the best results when using blends. I understand not everyone has access to products available in the US. But, you can always contact me and ask for help with the flours you have access to. When you do contact me, please include a link to the product you plan on using and which recipe you would like to make.

How to make brown butter

Brown butter is just butter that’s been cooked past the melting point. The milk solids separate from the butterfat and sink to the bottom of the pan. It turns a brown color and takes on a deeper, nuttier flavor than regular melted butter. 

If you have never made brown butter before, I recommend doing this at a very low temperature and don’t rush it.

• Start by cutting your unsalted butter into small cubes and place it in a saucepan over medium heat.
• Let the butter melt and allow for it to simmer at a medium temperature.
• Continue cooking and stirring until the butter starts to smell nutty and turns a medium amber color.
• Remove from the heat and transfer into the bowl (make sure to get all the brown bits) of your stand mixer and allow to cool for 30 minutes in your fridge before proceeding with the recipe.
• You should have around 90 grams of brown butter.
  

How to make Butter Pecans

Sauté the raw, chopped pecans and butter in a skillet over medium heat until fragrant. Make sure to stir them frequently since depending on their size they can brown very quickly. This should take around 3-4 minutes. Transfer your butter pecans to a small plate or bowl, sprinkle with a pinch of kosher salt and allow to cool completely.

How to make Gluten Free Butter Pecan Cookie Dough

Once you have your butter browned and pecans ready, this small batch recipe for Butter Pecan Cookies comes together fairly quickly.

• In the bowl of your stand mixer combine your browned butter, whiskey, both sugars, vanilla, and salt, and beat at medium speed for 5 - 6 minutes until fluffy and pale. Halfway through, pause to scrape the bowl and beater with a flexible spatula.
• In the meantime sift together the gluten-free flour, baking powder, baking soda, cocoa and salt in a separate bowl.
• With the mixer running, add the egg and mix until fully incorporate. Pause your mixer to scrape down the sides.
• With the mixer on low, slowly add flour mixture to the butter mixture. Mix until just combined.
• Add your chocolate chunks and 35 grams of butter pecans (reserving some for decoration) at a low speed just to combine. You don’t want to overmix and break up all the pecans bits.
• Transfer the dough to an airtight container and allow to rest in your refridgerator for at least 4hrs - better even if you can let it sit for 12hrs or longer. During this process the flour hydrates and develops flavor.

Frequently Asked Questions for Gluten Free Butter Pecan Chocolate Chocolate Chunk Cookies

Can I make this recipe without whiskey/bourbon?
Yes. Please substitute the 20g of whiskey/bourbon with water in this recipe for Butter Pecan Chocolate Chocolate Chunk Cookies.

Can I make this recipe with dairy free butter?
I like to use Miyoko’s and ForA Vegan Butter. Please skip the browning process and use 90g of room temperature dairy free butter in the cookie dough and 20 grams to butter your pecans with.

Can I make this recipe with "regular all purpose flour"?
Please substitute the gluten free flour for 180g of "regular all purpose flour"

Can I freeze cookie dough?
To freeze the Butter Pecan Chocolate cookie dough, scoop your cookies as usual and then place them on a parchment-lined sheet tray that will fit in your freezer. A ¼ size sheet tray works great for this task (this one even comes with a lid!). Place the sheet tray in your freezer and allow the cookies to fully freeze. Once frozen transfer them to a freezer-safe, air-tight container and store for up to 3 months.

How do I bake frozen cookie dough?
I bake my cookie dough straight from the freezer and add an additional 3-5 minutes of baking time IF needed. Please be aware that cookies baked from frozen sometimes do not spread as much.

What is the cookie scoot?
To get perfectly round cookies, I like to use a round cutter or bowl that’s slightly larger than my cookies and “scoot them” into a perfectly round shape when they come from the oven. This is not a must but people sure are impressed with perfect round cookies.