If you love butter pecan flavor, give these gluten free butter pecan cookies recipe a try. You will love these fun caramel bits I found to go in these cookies! Try these and try a few more gluten free cookie recipes too
Butter pecan is one of my favorite ice cream flavors. 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 caramel cupcakes are definitely worth trying too!
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 gluten free pecan 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 in my cookies. Caramel camouflage may just be the sneaky way to achieve this (insert evil grin.) If you want a more grown-up cookie, give this Gluten Free Coffee Flour Cookie recipe a try!
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!)
If you prefer a classic cookie recipe, you will want to make these Gluten Free Chocolate Chip Walnut Cookies too!
How to make gluten free butter pecan cookies:
Add the pecans to the dry ingredients. Mix well so the pecans are evenly dispersed.
This is a one-bowl cookie so I just added the wet ingredients in on top of the dry ingredients.
The gluten free butter pecan cookies dough is a little more firm then other cookies I have made. Let the dough sit for 5 minutes to absorb the liquid.
Use a cookie scoop to drop the dough balls onto a cookie sheet. You can pat the cookies down if you prefer a flatter cookie.
How long does it take to bake these cookies?
It takes 8-10 minutes to bake these cookies at 350 degrees F. Remove them from the oven and move the cookies to a cooling rack. Be careful and use a spatula so you don’t get burned by the hot caramel.
Can you make these cookies nut-free?
You can make these cookies nut-free by skipping the pecans.
Can you make these cookies dairy-free?
You can make these cookies dairy-free by using vegan butter. I haven’t found dairy-free caramel chips so you would need to substitute them with something like Enjoy Life dairy-free chocolate chips.
Can you freeze this gluten free cookie recipe?
Yes!! We often make a double batch so we can freeze some of the cookies! Just let the cookies fully cool, then add to a freezer bag. Zip the bag closed squeezing as much air out as possible.
More Delicious Gluten Free Cookie Recipes to Try:
- These Gluten Free Iced Carrot Cake Cookies are a great way to sneak in a veggie!
- Crisp Delicious Gluten Free Butter Cookies are the star of any bake sale!
- If you love sprinkles, these Gluten Free Funfetti Sugar Cookies are a wonderful treat.
- My take on the classic cookie with some shredded coconut! Gluten Free Coconut Oatmeal Chocolate Chip Cookies
Tools You Need To Make This Recipe:
- This cookie scoop helps make sure your cookies are all the same size!
- A gluten free flour blend makes gluten free baking so easy.
- 1 1/2 cups gluten free flour blend
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 1/2 cup toasted pecans, unsalted
- 1/2 cup + 2 tablespoons butter, melted
- 1/4 cup sugar
- 1/2 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 a baking sheet.
- Bake 10 minutes until done.
- Cool on a cooling rack.
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Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 221Total Fat: 14gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 36mgSodium: 125mgCarbohydrates: 23gFiber: 2gSugar: 12gProtein: 3g
(*Note this post was updated from an older March 2015 post. Here is the old photo below