Why this recipe works
If you love a classic chocolate chip cookie but want to elevate it, these gluten-free pecan chocolate chip cookies are a perfect choice. They combine molten chocolate and toasted pecans for a deep, nutty flavor, with golden edges and a soft, chewy center that mimics bakery-style texture.
These cookies are ideal for cozy baking nights, gluten-free gatherings, holiday cookie trays, or any time you crave a richer, more complex chocolate chip cookie. The balance of sweet chocolate, toasted pecans, and a touch of flaky sea salt makes every bite memorable.
You’ll love this recipe because:
- They’re easy to make. Clear, step-by-step instructions and photos make this recipe approachable for bakers of all levels.
- They’re rich and flavorful. Toasted pecans, quality chocolate, and a hint of cinnamon and vanilla create a cookie with depth and character.
- They’re gluten-free. Made with a tested 1:1 gluten-free flour blend, these cookies have the taste and texture you expect — without gluten.
Ingredients
Ingredient Notes
- Gluten-free flour blend – This recipe was tested with Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour (blue bag) which contains xanthan gum. Other blends vary, so results may differ if you swap brands.
- Baking soda – Use fresh baking soda for proper rise. Test it by adding a teaspoon to a little vinegar; it should fizz vigorously.
- Salt – Regular table salt is used in the dough, and flaky sea salt is recommended to finish the cookies.
- Ground cinnamon – Adds subtle warmth; it rounds the flavor without making the cookies taste like cinnamon.
- Unsalted butter – Melted butter contributes chewiness. Let it cool slightly before adding to avoid cooking the eggs. Chilling the dough is essential if using melted butter to prevent excessive spreading.
- Brown sugar – Adds moisture and chew due to its molasses content.
- Granulated sugar – Combined with brown sugar for balanced sweetness and browning.
- Eggs – Use large eggs at room temperature for best incorporation.
- Pure vanilla extract – Use pure vanilla for richer flavor.
- Chocolate chunks or chips – High-quality chocolate yields the best flavor. Chopping a bar gives irregular chunks for a rustic look.
- Toasted pecans – Toasting intensifies flavor and crunch; roughly chop and mix sizes for variety in each bite.
- Flaky sea salt – Sprinkle on warm cookies to enhance contrast and give a gourmet finish.
Toasting pecans before adding them enhances their flavor and crunch. Toast in the oven at 350°F (175°C) for 7–10 minutes or in a dry skillet for 3–5 minutes until fragrant and lightly browned.
Step-by-Step instructions
For the ingredient list with measurements, printable recipe card, and full notes, see the recipe card below.
Recipe FAQs
This recipe was tested with Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour (blue bag). It contains xanthan gum and is designed as a 1:1 swap for all-purpose flour. Other blends may behave differently.
For reliable results weigh the flour with a kitchen scale. If you must use cups, spoon the flour into the cup and level it off rather than scooping to avoid packing.
Yes — raw, unprocessed pecans are naturally gluten-free. Check labels on pre-packaged or flavored pecans for any added ingredients that could contain gluten.
Toasting deepens the pecans’ flavor and adds a pleasant crunch that enhances the cookie’s overall texture and taste.
Use semi-sweet, dark, or milk chocolate based on preference. Chopped high-quality chocolate bars give a pleasing, irregular distribution of pockets of melted chocolate.
expert tips
- Measure ingredients accurately. A kitchen scale is especially useful with gluten-free flours to avoid dry or dense cookies.
- Rest the dough. Chill the dough at least one hour (or overnight) to hydrate the flour and limit spreading for a better texture.
- Use a cookie scoop. Portioning dough with a scoop ensures evenly sized cookies that bake uniformly. Aim for 2–3 tablespoon scoops.
Storage instructions
- Storage: Once completely cooled, store cookies in an airtight container at room temperature for 3–4 days.
- Freezer Option: Flash freeze baked cookies on a sheet, then transfer to a freezer-safe bag for up to 3 months. You can also freeze shaped dough; add about one minute to baking time if baking from frozen.
- Reheat/Thaw: Thaw frozen cookies at room temperature for about 30 minutes for a soft, chewy texture, or warm briefly in the microwave to revive gooey chocolate.
Serving Suggestions
These cookies are delicious on their own, but you can also try:
- Warming a cookie briefly to enhance the melted chocolate and toasted pecan aroma.
- Making cookie sandwiches with buttercream, ganache, or cream cheese frosting.
- Assembling ice cream sandwiches using your favorite ice cream.
- Half-dipping cookies in melted chocolate and finishing with flaky sea salt.
- Packaging them as homemade gifts in cellophane with a ribbon.
- Crumbling them over yogurt, oatmeal, or ice cream for added texture and flavor.
More gluten-free cookies to try
-
Gluten-Free Chocolate Peppermint Cookies
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The Best Gluten Free Christmas Cookies
-
Gluten-Free Cookie Cake
Did you make this recipe?
I’d love to hear how it turned out! Please rate the recipe and leave a comment below. Share photos and tag @adashofmegnut on Instagram.
Gluten-Free Pecan Chocolate Chip Cookies
Ingredients
- 2 1/2 cups gluten-free flour blend – 360g
- 1 teaspoon baking soda – 7g
- 1 teaspoon salt – 7g
- 1/2 teaspoon ground cinnamon
- 3/4 cup unsalted butter, melted and slightly cooled (170g)
- 1 cup brown sugar – 211g
- 1/2 cup granulated sugar – 100g
- 2 eggs – 100g
- 1 tablespoon pure vanilla extract
- 2 cups chocolate chunks or chips, divided (300g total)
- 1 cup toasted pecans, roughly chopped (100g)
- 1/2 teaspoon flaky sea salt (such as Maldon)
Use the toggle button above to turn the instruction photos on and off!
Instructions
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In a medium bowl whisk together the gluten-free flour blend, baking soda, salt, and cinnamon. Set aside.
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In a large bowl, combine melted butter, brown sugar, and granulated sugar. Beat until smooth and slightly aerated.
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Add eggs and vanilla; mix until incorporated.
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Add half the flour mixture to the wet ingredients and stir until just combined, then add the remaining flour and mix until there are no streaks of flour.
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Fold in 1 1/2 cups of the chocolate and 3/4 cup of the toasted pecans, reserving the rest for topping.
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Chill the dough for at least one hour.
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Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
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Scoop dough into 2–3 tablespoon balls (about 24 total). Place on prepared sheet, leaving 3–4 inches between each.
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Press remaining chocolate and pecans onto the tops of the dough balls.
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Bake on the middle rack at 350°F (175°C) for 10–12 minutes, until edges are lightly browned and centers are no longer glossy. Cool on the sheet for 4–5 minutes, then transfer to a rack. Sprinkle with flaky sea salt while warm.
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Allow to cool completely, then enjoy.
Notes
- If you have celiac disease or are strictly gluten-free, double-check ingredient labels as formulations can change.
- This recipe was tested with Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour (blue bag), which contains xanthan gum; do not add extra xanthan gum unless your blend requires it.
- For accurate gluten-free baking, weigh your flour. If using cups, spoon and level to avoid packing.
- To toast pecans, bake at 350°F (175°C) for 7–10 minutes or toast in a dry skillet over medium-low heat for 3–5 minutes until nutty and lightly browned. Watch carefully to prevent burning.