Irresistible Gluten-Free Brown Butter Pecan Chocolate Chip Cookies: Your New Favorite Recipe

Prepare to fall in love with these incredibly flavorful and perfectly chewy Gluten-Free Brown Butter Pecan Chocolate Chip Cookies. Each bite offers a delightful symphony of nutty browned butter, crunchy pecans, and decadent chocolate chips. Whether you’re enjoying a quiet moment with a warm cup of coffee or tea, or looking for a show-stopping addition to your holiday cookie platter, these cookies are truly special. And the best part? They’re completely gluten-free, so everyone can indulge without a worry!

The Magic of Brown Butter and Why It Elevates These Cookies

If you’re already a fan of the rich, toasted aroma and flavor of browned butter, then these cookies will speak to your soul. Browning butter is a simple yet transformative step that adds an incredible depth of flavor. As the butter gently cooks, the milk solids toast, creating tiny, nutty specks that infuse the entire batch with a warm, caramel-like complexity. This deep, toasty note perfectly complements the earthy crunch of pecans and the sweet bitterness of chocolate chips, creating a cookie experience that is far beyond ordinary. It’s this unique flavor profile that makes these brown butter pecan chocolate chip cookies so utterly irresistible, especially for cookie enthusiasts!

Why You’ll Adore These Gluten-Free Cookies:

Beyond their incredible taste, these cookies offer several compelling reasons to make them your go-to recipe:

• Simple, Accessible Ingredients: You won’t need to hunt for obscure specialty items. All the ingredients required for these browned butter pecan cookies are readily available at your local grocery store. From butter and sugars to gluten-free flour and the stars of the show – pecans and chocolate chips – everything is straightforward and easy to find, making this recipe approachable for any home baker.
• Effortlessly Easy to Make: Don’t let the gourmet flavor fool you; this recipe is surprisingly simple. Preparing the cookie dough is a straightforward process of combining wet ingredients with dry, then folding in the delicious pecans and chocolate chips. After a quick chill to perfect their texture and deepen flavors, you simply scoop, bake, and in minutes, you’ll have a batch of warm, fragrant cookies ready to enjoy. It’s a rewarding baking experience from start to finish!
• Completely Gluten-Free Goodness: Perhaps the most appealing aspect for many is that these brown butter chocolate chip cookies are 100% gluten-free. This means that individuals with Celiac disease, gluten sensitivities, or those simply choosing a gluten-free lifestyle can savor these delightful treats without any concerns. We’ve ensured that the texture and flavor are impeccable, proving that gluten-free baking can be just as delicious, if not more so, than traditional recipes.
• Perfect for Any Occasion: While excellent for the holidays, these cookies are versatile enough for any event. Serve them at parties, pack them in lunchboxes, enjoy them as an after-dinner treat, or simply bake a batch for a cozy night in. Their universal appeal makes them a fantastic choice no matter the season or reason.

Ingredients You’ll Need for These Decadent Cookies:

Crafting these delectable brown butter pecan chocolate chip cookies requires a thoughtful selection of ingredients, each playing a crucial role in achieving the perfect flavor and texture. Here’s a visual overview of what you’ll need, making it easy to gather your supplies before you begin. For precise measurements, please refer to the detailed printable recipe card conveniently located at the bottom of this post.

Recipe Notes + Helpful Substitutions:

Understanding each ingredient and potential substitutions is key to successful baking. These notes will help you customize your brown butter pecan chocolate chip cookies to your preferences or dietary needs:

• Butter: The star of the show! Browning the butter provides an unparalleled nutty, caramel-like flavor that is essential to this recipe. If you are lactose-intolerant, you can certainly use dairy-free butter as a substitute. Keep in mind, however, that most dairy-free butters lack the milk solids and proteins necessary for the Maillard reaction, so they won’t brown in the same way or achieve the same depth of flavor.
• Sugar: We use a balanced blend of brown sugar and white granulated sugar. The brown sugar contributes to a chewier cookie with a hint of molasses flavor, while the granulated sugar ensures crisp edges. For a softer, chewier cookie with a more pronounced caramel note, you can opt to use all brown sugar.
• Egg/Yolk: The combination of a whole egg and an extra egg yolk is crucial for the cookie’s structure and richness. The egg acts as a binder, while the extra yolk adds moisture and fat, contributing to a tender, chewy texture and preventing dryness. Do not skip these!
• Vanilla Extract: A splash of vanilla extract enhances all the other flavors, adding a warm, comforting aroma. We love its addition, but if you’re not a fan of vanilla or wish to experiment with other extracts (like a touch of almond extract for extra nuttiness), feel free to adjust or omit.
• Gluten-Free Flour Blend: The quality of your gluten-free flour blend makes a significant difference. We highly recommend using a good-quality gluten-free 1:1 flour blend (designed to be a direct substitute for regular wheat flour). Look for blends made primarily from lighter flours and starches, such as rice flour, tapioca flour, corn starch, or potato starch, as these will yield the best, most tender cookie texture without a gritty mouthfeel.
• Xanthan Gum: This is an essential ingredient in many gluten-free baking recipes, acting as a binder and providing elasticity, much like gluten does in traditional flour. If your chosen gluten-free flour blend does not already list xanthan gum in its ingredients, it is critical to add the specified amount of xanthan gum to prevent crumbly cookies.
• Baking Powder: This recipe relies solely on baking powder as its leavening agent, which helps the cookies rise and achieve a light, airy crumb. For those with Celiac disease or gluten intolerances, always ensure you use certified gluten-free baking powder to avoid cross-contamination.
• Chocolate Chips: We love the depth that dark chocolate chips bring, but feel free to customize! Semi-sweet chocolate chips are a classic choice, and milk chocolate chips will create a sweeter, creamier cookie. If you’re catering to lactose intolerance, dairy-free chocolate chips are an excellent alternative and work beautifully in this recipe.
• Pecans: Chopped unsalted pecans are specified for their buttery flavor and satisfying crunch, which perfectly complement the brown butter. However, this pecan cookie recipe is adaptable. You can easily substitute other chopped nuts such as walnuts for a slightly more bitter note, macadamia nuts for extra richness, or even pistachios for a unique color and flavor. Ensure they are unsalted to control the overall saltiness of the cookies.

How to Make These Incredible Brown Butter Pecan Chocolate Chip Cookies:

Creating these delightful cookies is a straightforward process, broken down into easy-to-follow steps. Pay close attention to the browning butter and chilling times for the best results!

Step 1: Toast the Pecans. Begin by placing your coarsely chopped pecans in a dry pan over medium heat. Stir them frequently for about 3 to 5 minutes. This crucial step intensifies their natural nutty flavor and adds a wonderful aroma. Watch them carefully to prevent burning; they should be fragrant and lightly browned. Once toasted, remove them from the pan and set aside to cool completely.

Step 2: Brown the Butter and Mix with Sugar. In a light-colored saucepan over medium heat, melt the butter. Continue to cook, stirring occasionally, for 7 to 10 minutes. The butter will foam, then clear, and finally, the milk solids at the bottom will turn golden brown and smell nutty. Immediately remove it from the heat once browned to prevent burning, and pour it into a heatproof bowl to cool to room temperature. This cooling step is vital to prevent the eggs from scrambling. Once cooled, combine the browned butter with the brown sugar and granulated sugar, beating until the mixture is light, creamy, and well combined.

Step 3: Add Egg, Yolk & Vanilla. To the creamy butter and sugar mixture, incorporate the whole egg, the extra egg yolk, and the vanilla extract. Beat thoroughly until all ingredients are fully combined and the mixture is smooth.

Step 4: Add Flour Mixture. Gently add the dry ingredients to the wet mixture in the bowl. This includes your gluten-free 1:1 flour blend, xanthan gum (if your flour blend doesn’t already contain it), salt, and baking powder. Mix until just combined; be careful not to overmix, which can lead to tough cookies.

Step 5: Fold in Pecans & Chocolate Chips. Now for the delicious additions! Gently fold in the toasted pecans and your chosen chocolate chips. Mix until they are evenly distributed throughout the dough, ensuring every cookie gets a generous amount of nutty, chocolatey goodness.

Step 6: Chill the Dough. This step is non-negotiable for superior flavor and texture! For the best results, refrigerate the cookie dough overnight (at least 8 hours). Chilling allows the flavors to meld, the flour to hydrate fully, and the butter to firm up, preventing excessive spreading during baking. If you’re short on time but still want to bake immediately, a quick chill in the freezer for just 30 minutes will help.

Step 7: Shape Dough and Prepare for Baking. Once your dough is chilled, it’s time to portion it. Using an ice cream scoop (for consistent size) or your hands, form dough balls, each approximately 3 tablespoons in size. Place these balls onto a baking sheet that has been lined with parchment paper, ensuring you leave adequate space between them (about 2 inches) to allow for proper air circulation and spreading during baking.

Step 8: Bake Until Golden. Preheat your oven to 350°F (180°C). Bake the prepared cookie dough balls for approximately 15 to 17 minutes. You’ll know they are ready when the edges are lightly golden brown, but the centers still appear slightly soft and gooey. This ensures a perfectly chewy cookie. Once baked, remove them from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy these warm, nutty delights!

Dish by Dish Tips for Perfect Gluten-Free Cookies:

Achieving cookie perfection is easier with a few insider tips:

• Experiment with Other Nuts: While pecans are fantastic, don’t limit yourself! If you’re not a fan of pecans or simply want to try something different, this recipe is highly adaptable. Consider using chopped walnuts for a robust flavor, macadamia nuts for a richer, creamier texture, or even pistachios for a vibrant color and unique earthy taste. Just ensure any nuts you choose are unsalted.
• Chocolate Chip Variations: The type of chocolate chip can significantly alter the cookie experience. Dark chocolate chips offer a pleasant bitterness that balances the sweetness, while semi-sweet is a classic crowd-pleaser. For a sweeter, milder cookie, opt for milk chocolate chips. You can also mix different types, or even use chopped chocolate bars for larger, more melty puddles of chocolate.
• Optimal Storing for Freshness: To keep your browned butter chocolate chip pecan cookies tasting fresh and delicious, store them in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze the baked cookies for up to 3 months. Thaw them at room temperature or warm briefly in the oven for that fresh-baked feel. You can also freeze the unbaked cookie dough balls for up to 2 months, baking them directly from frozen (just add a couple of extra minutes to the baking time).
• Don’t Skip the Chill: As mentioned in the instructions, chilling the dough is paramount. It allows the flavors to deepen, the gluten-free flour to fully hydrate, and prevents the cookies from spreading too much during baking, ensuring a thick, chewy result.

Other Gluten-Free Cookie Recipes You’ll Adore:

If you’re a fan of these delectable brown butter pecan chocolate chip cookies, you’ll be thrilled to discover more delightful gluten-free cookie recipes that are equally satisfying and easy to make. Expand your baking repertoire with these fantastic options:

P.S. If you try this incredible Gluten-Free Brown Butter Pecan Chocolate Chip Cookies recipe, I’d absolutely love for you to leave a star rating below, and/or share your thoughts in the comment section further down the page. Your feedback is always valued! Be sure to explore my entire Recipe Index for a treasure trove of delicious creations on the blog. You can also follow my culinary adventures on Pinterest, Facebook or Instagram! Don’t miss out on fresh inspiration – sign up for my Email List to receive new recipes directly in your inbox each week!

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Brown Butter Pecan Chocolate Chip Cookies (Gluten-Free)

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  Author: Felicia Lim
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  Total Time: 35 minutes
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  Yield: 16 cookies 1x
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  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

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• 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