Gluten-free Butter Pecan Cookies are the perfect Fall treat! These addicting cookies have crispy edges, soft centers, chopped pecans and butterscotch chips throughout.
Butter pecan… what a killer combination!
For some reason just hearing the term “butter pecan” makes me start to drool, I swear.
Pecans themselves are soft, buttery nuts that add a rich flavor to any baked good. When left alone, they’re a simple and classic star of the show.
My gluten-free Butter Pecan Cookies are filled with pecans, brown sugar and a hint of cinnamon. But (since I like to take a classic to the next level) these also have butterscotch chips throughout.
Because pecans and butterscotch chips together are amazing!
After all, true butterscotch is made primarily with brown sugar and butter. So I figured they would complement Butter Pecan Cookies perfectly. And then they were so good, I had to share the recipe of course. 🙂
These gluten-free Butter Pecan Cookies are based after my popular gluten-free Chocolate Chip Cookies. But, this time with a little more brown sugar, some cinnamon, pecans and butterscotch chips instead.
As we’re closing in on September, I figured it was time to share a sort-of Fall flavored treat. Bursting with pecans, butterscotch, brown sugar and a touch of cinnamon… you’ve got one delicious Fall cookie here!
Let’s chat about some cookie options before you start baking…
First, to make these Butter Pecan Cookies gluten-free, be sure to use a gluten-free all purpose flour blend. If you don’t need them to be gluten-free, then go ahead and use regular white flour.
To make these cookies dairy-free, I’d recommend using a dairy-free butter alternative, like Earth Balance or Country Crock’s Plant Butter. This way you still get some of the butter flavor but also dairy-free cookies.
I like to add cornstarch to my dry ingredients, to make my cookies a little more tender. If you don’t have cornstarch or don’t like using it, just omit it. I would not recommend trying to substitute it for another ingredient.
I recommend using whole pecans or pecan pieces in this recipe. You can use them however you like. Chop them up roughly for larger pieces, or finer for smaller pieces throughout. I prefer having large pieces of pecans.
Other cookie options:
Butterscotch chips are optional, as they aren’t a traditional Butter Pecan Cookie addition. However, I would highly recommend them (they take these cookies to the next level!).
In their place, you could also use cinnamon chips, Heath bits, or even chocolate chips (not really quite as Butter Pecan.. but still delicious).
Other than that, these cookies are super quick and easy to make! You’ll love them.
Filled with warm brown sugar, cinnamon, pecans, and butterscotch chips… it’s like all my favorite things, so you really can’t go wrong with these cookies.
After you make them, let me know what you think! Leave a comment and star rating below, and/or find me on Instagram and tag me in your picture. I’d love to see your re-make’s! 🙂
Before you go, be sure to check out my popular Soft Pumpkin Oatmeal Cookies, Snickerdoodle Cookies, and Oatmeal Scotchies (all gluten-free!).
- 1/2 cup butter, softened (or dairy-free butter alternative)
- 1/2 cup brown sugar (or coconut sugar)
- 1/4 cup white sugar
- 1 egg
- 1 tsp vanilla
- 1 1/2 cup gluten-free all purpose flour (or regular flour)
- 2 tsp cornstarch (optional, for a more tender cookie)
- 1 tsp cinnamon
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup pecans, chopped
- 1/2 cup butterscotch chips (optional)
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To begin, preheat your oven to 350 and spray two baking pans with non-stick spray.
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To a large mixing bowl, add your butter, brown sugar and white sugar and beat together with a mixer till creamy. Add your egg and vanilla and briefly blend in.
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To the same bowl, add your flour, cornstarch, baking soda, cinnamon, and salt and stir together till you have a smooth cookie dough. Add your pecans and butterscotch chips and fold them in.
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Using a cookie scoop, scoop your dough onto the pans evenly spaced apart (with no more than 12 cookies per pan). Bake in the oven for 10-14 minutes, or till the edges are set but the inside still looks a touch underdone.
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Let cool entirely, then devour!
Stored in an airtight container these cookies taste best within 4-5 days.
For first time I did try this recipe
I am kind of on baking 🙂 but this recipe made look like a pro!! I definitely did add the corn starch and they came out very soft.
I love it I wish I would take a picture of this delicious cookies
Thank you for sharing this amazing recipe.