Pecan Cookies Crisp Chewy and Gluten Free

Pecan Cookies Gluten Free

These yummy delights are in the Ladies’ Home Journal March 2012–for people who can eat gluten. They looked so good I tampered with the recipe to come up with my version of Pecan Crispers that are gluten free.

Pecan Crispers Gluten Free

1/2 cup unsalted butter, softened
1/2 cup coconut oil softened (not liquid)
2 1/2 cups light brown sugar
2 large eggs 2 cups Jules gluten free all purpose flour (if not using Jules add xantham gum)
1/2 cup coconut flour
1/4 tsp salt
1/tsp baking soda
1 cup chopped pecans

 Oven should be preheated to 350 degrees
 Line cookie sheets with parchment paper

 In a large mixing bowl beat butter, coconut oil, and brown sugar until light and fluffy. Add eggs and mix well.

In another mixing bowl whisk together the flours, salt and baking soda.
Stir into butter mixture.
Fold in pecans.

Spoon 1 1/2 inch balls of dough onto baking sheets and bake until golden. Check at 15 minutes, may need to add up to 5 more minutes depending on your oven.

When done, eat with hot tea, iced milk or coffee, and read a book.

About Diana Brandmeyer

Christian author Diana Lesire Brandmeyer writes historical and contemporary romances set from the Midwest to the Mountains. She’s written Mind of Her Own, Frontier Legacy Brides, Small Town Brides, and A Time for Love, among others. Once widowed and now remarried she writes with humor and experience on the difficulty of joining two families be it fictional or real life. *affiliate links are used on this site. It won't cost you more but those extra pennies keep me stocked in tea, thank you!

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