If you love butter pecan flavor, give these gluten free butter pecan and caramel cookies a try.
Butter pecan is one of my favorite ice cream flavors.
There is something about the creamy goodness mixed in with that butter and nutty pecan flavor that makes me buy this flavor all of the time. Add caramel sauce, and it is heaven.
What better way to enjoy butter pecan than in these delicious butter pecan caramel gluten free cookies?
I have learned my kids will devour any cookies with melted caramel bits…I may need to find a way to hide more veggies into my cookies. Caramel camouflage may just be the sneaky way to achieve this (insert evil grin.)
These cookies took a little time to create. Lots of trial and error to get the flavors just right. I used Kraft caramel bits to get the caramel flavor into the cookies. (*Note to be careful when you take these out of the oven. The melted caramel is HOT!)
Do you have a favorite flavor of ice cream that would be fun to create a cookie around?
If you love caramel as much as my kids, this gluten free caramel apple cake and these gluten free acorn squash caramel cookies are definitely worth trying too!
I added the pecans to the dry ingredients.
This is a one bowl cookie so I just added the wet ingredients in on top of the dry ingredients.
The dough is a little more firm then other cookies I have made.
Use a cookie scoop to drop the dough balls onto a cookie sheet.
Click here to see all of the cookie recipes on this blog.
(*Please note this post has affiliate links. Ordering through my site will not change the price you pay. A tiny commission will come to Fearless Dining to help offset the cost of running this blog. I truly appreciate the support.)
Tools You Need To Make This Recipe:
- This cookie scoop helps make sure your cookies are all the same size!
- My favorite gluten free flour blend makes gluten free baking so easy.
- 1 cup sorghum flour
- 1 cup almond flour
- 1/2 cup brown rice flour
- 1/2 cup potato starch
- 1 teaspoon xanthan gum
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 1 cup toasted pecans unsalted
- 1 cup butter melted
- 1/4 cup sugar
- 3/4 cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla
- 1/2 cup Kraft caramel bits
- Preheat the oven to 350 degrees.
- Spray coconut oil onto a cookie sheet.
- In a large bowl, add dry ingredients and whisk to blend.
- Add all wet ingredients, pecans, and caramel bits.
- Mix well.
- Use a cookie scoop to drop cookie balls onto baking sheet.
- Bake 8 minutes until done.
- Cool on a cooling rack.
More Delicious Cookie Recipes to Try!
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- GF Carrot Cake Cookies
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- GF Acorn Squash Cookies
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- Grain Free Linzer Cookies
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- Coconut Oatmeal Chocolate Chip Cookies
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- White and Dark Chocolate Chip Cookies
-
- Minty Sugar Cookies
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- GF Triple Chip Cookies
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- GF Pfeffernusse Cookies
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- Nutella Stuffed Linzer Cookies
If you want to try a cookie with hidden veggies and caramel bits that my kids LOVED, try these “Secret Ingredient Cookies.”
Sandi, your cookies look fantastic! We have no shortage of pecans in the South they are on trees everywhere 🙂
I am jealous you have pecan trees nearby. We have a few fruit trees (young) in our backyard and it is a constant battle to keep the squirrels out of the fruit 🙁
These look divine! Butter pecan ice cream is my favorite as well, but the addition of caramel is genius – a must try 🙂
Thank you Leah 🙂
Sandi,
Stupidly I stuck a Certified Wildlife Habitat sign in the backyard, so the Certified Wildlife in the neighborhood think that our peach trees are theirs! We have yet to actually harvest any fruit, sad to say.
Meanwhile, these cookies look amazing. I love those pecan sandies cookies, and with caramel chips the flavor of pecan + caramel must be amazing.
Thanks!
Oh no….we actually bought our 12 yo son a sling shot. He has terrible aim so the squirrels are technically safe, and but it keeps our son busy for hours :-).
Those caramel bits do me in every time 😉 These look scrumptious!
Agreed 🙂
Dear Sandi, these cookies sound and look marvelous! The pecan and caramel is a winning combo. I have so many favorite ice cream. For me though, it is usually the other way around- I love the cookie inspired ice creams! Pinned for later. xo, Catherine
Thank you Catherine 🙂
You always make your gluten free cookies look “not” gluten free.
Thank you Peter 🙂
What a fantastic flavor combination! They look and sound delicious. And thank you, thank you, thank you for introducing me to caramel bits! I had no idea they existed and I love caramel. All my future recipes with caramel can be credited to you!
Thank you Elle 🙂
What a mouth-watering cookie recipe!
Those cookies look delightful. I love Butter Pecan Cookies. Butter Pecan Ice Cream is my favorite, followed closely by Pralines and Cream. I am so glad to see a gluten free recipe for Butter Pecan Cookies. You did an amazing job with the recipe.
Wow, thank you so much Rini 🙂
O My Goodness, these look amazing! I’m going to feature them this week at Gluten Free Wednesdays 🙂
Wow, thank you so much Cassidy 🙂
These look so good! I love the combination of butter pecan and caramel. If only I could eat dairy! Thanks for sharing at Gluten-Free Wednesdays. I’ll be highlighting these cookies this week.
Hi Linda, Thank you so much. I wonder if you could use this dairy free caramel for the cookies? http://www.adventuresofaglutenfreemom.com/2010/11/handcrafted-dairycasein-free-chewy-caramels/
Can a gluten free flour be substituted, if so how much? These look wonderful!
This is a gluten free recipe. Are you asking if you can use a different gluten free flour Julie? I used Authentic Foods Gluten Free Flour Blend, I assume other blends will work as long as they don’t contain bean flour. Also check if you use a different blend that it has xanthan gum. If it doesn’t you will want to add a teaspoon. Good luck. Sandi
If you want to use a premade flour such as Mama’s Gluten free almond flour or cup for cup, would you use 3 cups plus the Xanthan gum (if the mix doesn’t have it) ?
Hi, you definitely want to add 1 teaspoon xanthan gum if your gluten free flour blend doesn’t have it already. Cup4Cup has dry milk in it. This will work for this recipe, but it doesn’t work for any of my baked recipes with lemon juice…just an fyi. Thank you for taking the time to write 🙂