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Gluten-free pecan pie cookies arranged on a white ceramic plate, topped with chopped pecans and glossy pecan filling, photographed in natural light.
SavorAndSpice

Easy Gluten-Free Pecan Pie Cookies - Chewy & Sweet

These gluten-free pecan pie cookies are soft, chewy, and packed with nutty flavor, making them the perfect holiday dessert, cozy gluten-free treat, or easy cookie recipe for any occasion. Made with chopped pecans, brown sugar, and a hint of cinnamon, they’re a delicious twist on classic pecan pie in a convenient cookie form.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Appetizer, Dessert, Snack
Cuisine: American, bakery style
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ½ cups gluten-free all-purpose flour
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 tsp cinnamon
  • ¾ cup unsalted butter softened
  • ½ cup brown sugar
  • ¼ cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 tbsp. maple syrup optional
  • 1 cup chopped pecans

Equipment

  • 1 oven
  • 3 mixing bowls
  • 1 mixer
  • 1 spatula
  • 1 scooper

Method
 

  1. Preheat your oven to 350°F (175°C) and line a baking tray with parchment paper.
  2. In a large bowl, whisk together gluten-free flour, baking powder, salt, and cinnamon until evenly combined.
  3. In another bowl, beat the softened butter, brown sugar, and granulated sugar together until creamy and smooth.
  4. Add the egg and vanilla extract to the butter-sugar mixture, mixing until fully incorporated. You can also add a splash of maple syrup for extra sweetness if desired.
  5. Gradually fold in the dry ingredients into the wet mixture until a soft cookie dough forms.
  6. Gently fold in chopped pecans so they are evenly distributed throughout the dough.
  7. Using a cookie scoop or spoon, place dough balls onto the prepared baking tray, spacing them about 2 inches apart, and gently press each ball slightly to flatten.
  8. Bake for 12-15 minutes or until the edges are lightly golden, while the centers remain soft and chewy.
  9. Allow cookies to cool on the tray for a few minutes before transferring to a wire rack to cool completely.
  10. Serve warm with ice cream or a glass of Mexican horchata, or store in an airtight container for up to 5 days.

Notes

  • For soft, chewy cookies, avoid overmixing the dough.
  • Use evenly chopped pecans to get a consistent crunch in every bite.
  • Optional maple syrup adds a caramel-like flavor similar to classic pecan pie.
  • Dough can be refrigerated for up to 3 days before baking.
  • Store baked cookies in an airtight container at room temperature for up to 5 days.
  • Serve warm with ice cream or a glass of Mexican horchata for a perfect dessert.