Brown Butter Pecan Chocolate Chip Cookies (Gluten-Free)

Nutty, rich and filled with pecans and chocolate chips, these brown butter pecan chocolate chip cookies are just the perfect treat with a cup of hot coffee or tea. Or add them to your cookie platter during the holidays! Gluten-free too.

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Deliciously Nutty Cookies for the Holiday Season

If you love the taste of browned butter, then these brown butter pecan and chocolate chip cookies are just for you.

Amazingly nutty, filled with crunchy pecans and decadent chocolate chips, these cookies are the absolute treat for cookie lovers.

Why You’ll Love this Recipe:

• Simple Ingredients: The ingredients required for making this browned butter pecan cookies recipe are easily accessible at the local grocery store (nothing fancy required!).
• Easy to Make: Preparing the cookie dough is just a matter of mixing the wet ingredients with the dry ingredients, before folding in the pecans and choc chips. Then shape the dough into balls, bake and enjoy!
• Totally Gluten-Free: The best part is that these brown butter chocolate chip cookies are 100% gluten-free, which means that even those with Celiac disease or gluten intolerances can enjoy them without issues!

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required for making this browned butter pecan chocolate chip cookies recipe.

(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)

Recipe Notes + Substitutions:

• Butter: If you are lactose-intolerant, go ahead and use dairy-free butter instead (just note that dairy-free butter may not brown as it doesn’t have the milk solids and proteins required to create the Maillard reaction when heated).
• Sugar: I used a mix of brown sugar and white sugar. However, you can use all brown sugar if you prefer.
• Egg/Yolk: The egg and egg yolk help to bind the ingredients together, so make sure you add them in.
• Vanilla Extract: I like adding a bit of vanilla extract for extra flavor. If you don’t enjoy vanilla, feel free to leave it out instead.
• Gluten-Free Flour Blend: I recommend using a good-quality gluten-free 1:1 flour blend (a 1:1 gluten-free substitute for regular flour) that is made up of lighter flours/starches (such as rice flour, tapioca flour, corn starch, or potato starch) for the best results.
• Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours, and helps to better bind the ingredients together. If your gluten-free flour blend does not already include xanthan gum, make sure you add it in.
• Baking Powder: Baking powder is the only leavening agent here to help the cookie dough rise. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder.
• Chocolate Chips: I like using dark chocolate chips, but semi-sweet chocolate chips or milk chocolate chips will work too. If you are lactose-intolerant, go ahead and use dairy-free chocolate chips if you like.
• Pecans: I used chopped unsalted pecans in this pecan cookie recipe, but you can also use other types of chopped nuts if you prefer (such as walnuts, macadamia nuts, pistachio nuts, etc).

How to Make Brown Butter Pecan Chocolate Chip Cookies:

Toast the Pecans: Place the coarsely chopped pecans in a pan over medium heat. Stir frequently for 3 to 5 minutes, until fragrant and lightly browned; do not let them burn.

Mix Browned Butter with Sugar: Heat a saucepan over medium heat and add the butter. Cook, stirring occasionally, for 7 to 10 minutes, until the butter is browned. Remove from the saucepan and let cool to room temperature, then beat with the brown sugar and granulated sugar until the mixture is creamy and well combined.

Dish by Dish Tips:

• Use Other Nuts: Not a fan of pecans? You may also use other types of chopped nuts if you prefer (such as walnuts, macadamia nuts, pistachio nuts, etc).
• Chocolate Chips: If you prefer white chocolate chips, that will work too.
• Storing: To store, place these browned butter chocolate chip pecan cookies in an airtight container and store for up to 3 days.

Other Gluten-Free Cookies You’ll Enjoy:

P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!

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Brown Butter Pecan Chocolate Chip Cookies (Gluten-Free)

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

• Author: Felicia Lim
• Total Time: 35 minutes
• Yield: 16 cookies 1x
• Diet: Gluten Free

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Description

Nutty, rich and filled with pecans and chocolate chips, these brown butter pecan chocolate chip cookies are just the perfect treat with a cup of hot coffee or tea. Or add them to your cookie platter during the holidays! Gluten-free too.

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Ingredients

Units USM Scale 1x2x3x

• 1 cup butter
• 1/2 cup brown sugar
• 3/4 cup granulated sugar
• 1 egg
• 1 yolk
• 2 teaspoons vanilla extract
• 2 1/2 cups gluten-free 1:1 flour
• 3/4 teaspoon xanthan gum (omit if your gluten-free flour blend already includes it)
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 3/4 cup chocolate chips
• 3/4 cup unsalted pecans, chopped

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Instructions

1. Brown the Butter: Heat a saucepan over medium heat and add the butter. Cook, stirring occasionally, for 7 to 10 minutes, until the butter is browned. Remove from the saucepan and let cool. Transfer the browned butter to a bowl and let it come to room temperature (to prevent the eggs from cooking after adding the butter).
2. Toast the Pecans: Place the coarsely chopped pecans in a pan over medium heat. Stir frequently for 3 to 5 minutes, until fragrant and lightly browned; do not let them burn.
3. Mix Browned Butter with Sugar: Once the browned butter has reached room temperature, beat with the brown sugar and granulated sugar until the mixture is creamy and well combined.
4. Add Egg, Yolk & Vanilla: Add the egg, yolk, and vanilla extract, beating until fully combined.
5. Add Flour Mixture: Add the gluten-free 1:1 flour, xanthan gum (if using), salt, and baking powder to the bowl.
6. Fold in Pecans & Chocolate Chips: Add the pecans and chocolate chips, mixing evenly throughout the dough.
7. Chill the Dough: Refrigerate overnight to enhance the flavor and final texture. If you want to bake them immediately, chill them in the freezer for just 30 minutes.
8. Shape the Cookies: Using an ice cream scoop or your hands, form dough balls, approximately 3 tablespoons each.
9. Place Cookie Balls on Baking Sheet: Place the balls on a baking sheet lined with parchment paper, leaving space between them for air circulation.
10. Bake Until Golden: Preheat the oven to 350F (180C). Bake the cookies for about 15 to 17 minutes, or until the edges are lightly golden but the centers are still slightly soft.

Notes

Butter: If you are lactose-intolerant, go ahead and use dairy-free butter instead (just note that dairy-free butter may not brown as it doesn’t have the milk solids and proteins required to create the Maillard reaction when heated).

Sugar: I used a mix of brown sugar and white granulated sugar. However, you can use all brown sugar if you prefer.

Egg/Yolk: The egg and egg yolk help to bind the ingredients together, so make sure you add them in.

Vanilla Extract: I like adding a bit of vanilla extract for extra flavor. If you don’t enjoy vanilla, feel free to leave it out instead.

Gluten-Free Flour Blend: I recommend using a good-quality gluten-free 1:1 flour blend (a 1:1 gluten-free substitute for regular flour) that is made up of lighter flours/starches (such as rice flour, tapioca flour, corn starch, or potato starch) for the best results.

Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours, and helps to better bind the ingredients together. If your gluten-free flour blend does not already include xanthan gum, make sure you add it in.

Baking Powder: Baking powder is the only leavening agent here to help the cookie dough rise. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder.

Chocolate Chips: I like using dark chocolate chips, but semi-sweet chocolate chips or milk chocolate chips will work too. If you are lactose-intolerant, go ahead and use dairy-free chocolate chips if you like.

Pecans: I used chopped unsalted pecans in this pecan cookie recipe, but you can also use other types of chopped nuts if you prefer (such as walnuts, macadamia nuts, pistachio nuts, etc).

• Prep Time: 20 mins
• Cook Time: 15 mins
• Category: Snacks
• Method: Baking
• Cuisine: American