Gluten-free Butter Pecan Cookies (dairy-free option)
Ingredients
- 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)
Instructions
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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!
Recipe Notes
Stored in an airtight container these cookies taste best within 4-5 days.