Gluten-Free Coconut Pecan Cookies
Ingredients Featured in Our Gluten-Free Coconut Pecan Cookies
Recipe Overview
Indulge in the comforting embrace of homemade Coconut Pecan Cookies, where every bite brings a delightful crunch of pecans and a soft, chewy texture from shredded coconut. Crafted to be gluten-free, these cookies are a testament to how sweet treats can be both delicious and accessible to everyone in the family. Whether you’re gathering for a cozy family tea time or simply in the mood for a sweet afternoon pick-me-up, these cookies promise satisfaction in every bite.
About Our
Gluten-Free Coconut Pecan Cookies
These Coconut Pecan Cookies are a perfect example of how delicious and nutritious baked goods can be. Using gluten-free flour makes them accessible to those with gluten sensitivities, while the combination of coconut and pecans provides a rich source of fiber, healthy fats, and essential minerals. The shredded coconut adds a natural sweetness and chewy texture, while the pecans offer a satisfying crunch and a boost of antioxidants. Together, these ingredients create a balanced, flavorful treat that supports a healthier lifestyle without compromising on taste.
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These cookies can be a great addition to your diet during the follicular and ovulating phases of your menstrual cycle. A certain amount of fat and sugar is necessary for healthy ovulation and menstruation. The healthy fats from the pecans and the natural sugars from the coconut help provide the necessary nutrients and energy for hormone production and balance. Completely avoiding fats and sugars can lead to an unhealthy cycle and a disordered relationship with food. Enjoying these cookies in moderation can support a balanced and healthy approach to your diet and menstrual cycle.
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What You'll Need
BAKING SODA
Helps the cookies rise and become light and fluffy.
CHOPPED PECANS
Offers a satisfying crunch and a boost of antioxidants.
EGG
Binds the ingredients together and adds moisture, contributing to the chewy texture.
GLUTEN-FREE 1:1 RATIO FLOUR
Makes these cookies accessible to those on a gluten-free diet.
GRANULATED SUGAR
Offers a perfect balance of sweetness and moisture.
GROUND CINNAMON
Adds a warm, aromatic flavor and anti-inflammatory benefits.
GROUND NUTMEG
Enhances the flavor with a subtle, spicy note.
LIGHT BROWN SUGAR
Adds moisture and a rich, caramel flavor to the cookies.
SALT
Enhances the flavor and balances the sweetness.
UNSALTED BUTTER
Creates a rich, tender texture. Use dairy-free as needed.
UNSWEETENED SHREDDED COCONUT
Provides a delightful texture and natural sweetness.
VANILLA EXTRACT
Adds a warm, aromatic flavor.
How to Make
Gluten-Free Coconut Pecan Cookies
PREPARE THE INGREDIENTS
Preheat the oven to 350˚F. Line 2 rimmed baking sheets with parchment paper or silicone mats. Soften the butter and chop the pecans.
MIX WET INGREDIENTS
In the bowl of a stand mixer (or a large mixing bowl using an electric hand mixer), beat 1/2 cup unsalted butter and 1/2 cup each of granulated sugar and light brown sugar together until light and fluffy, about 2 minutes. Add 1 egg and 1 1/2 tsp vanilla extract, beating until combined.
INCORPORATE DRY INGREDIENTS
Add 1/2 tsp baking soda, 1/2 tsp salt, 1/2 tsp ground cinnamon, 1/4 tsp ground nutmeg, and 1 1/2 cups gluten-free 1:1 ratio flour. Beat until just combined, avoiding overmixing.
FOLD IN FLAVORS
Stir in 3/4 cup unsweetened shredded coconut and 1 cup chopped pecans until evenly distributed.
SHAPE AND BAKE
Form the dough into 1 1/2 Tbsp balls. Place on baking sheets, spacing them about 2 to 3 inches apart. Bake for 10 to 12 minutes, until the edges are set. The tops should remain soft and not turn golden brown to ensure chewy cookies.
COOL AND ENJOY
Let the cookies cool on the baking sheets for 10 minutes before transferring to a wire rack to cool completely. Store in an airtight container at room temperature for up to 4 to 5 days.
FAQs
Can I make these cookies vegan?
Yes, you can make these cookies vegan by substituting the butter for a plant-based alternative and using a flax egg in place of the chicken egg.
How do I ensure my cookies are chewy?
Avoid overbaking by removing them from the oven when the centers are still soft. The tops should not get golden brown, or else they will be dry and over-baked.
Can I add chocolate chips?
Absolutely, fold in chocolate chips with the coconut and pecans for an extra sweet treat.
Is it necessary to chill the dough before baking?
While not required, chilling can help the cookies maintain their shape and prevent spreading.
What’s the best way to store baked cookies?
Keep them at room temperature in an airtight container to maintain freshness for up to 4 to 5 days. Dough balls can be frozen in an airtight container or freezer bag for up to 3 months.
Can I substitute other nuts for pecans?
Yes, you can use walnuts or almonds instead of pecans, depending on your preference or availability.
How do these cookies support a gluten-free diet?
By using gluten-free flour, these cookies offer a delightful treat without gluten concerns, making them suitable for those with gluten sensitivities or celiac disease.
How to make coconut pecan cookies?
To make coconut pecan cookies, mix softened butter, granulated sugar, light brown sugar, egg, vanilla extract, baking soda, salt, cinnamon, nutmeg, gluten-free flour, shredded coconut, and chopped pecans. Form the dough into balls and bake at 350˚F for 10 to 12 minutes. Let the cookies cool on baking sheets before transferring them to a wire rack.
Still hungry?
For a beautiful and fresh addition to your meal, try our Garden Salad with Edible Flowers. This delightful salad combines tender baby greens with a variety of vibrant, edible flowers, creating a visually stunning and delicious dish that is perfect for any occasion.
Pair these cookies with our simple Lavender London Fog for a relaxing end to the evening.
Gluten-Free Coconut Pecan Cookies
Ingredients
- 1/2 cup unsalted butter softened (regular or dairy free)
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 egg
- 1 1/2 tsp vanilla extract
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 1/2 cups gluten-free flour 1:1 ratio
- 3/4 cup unsweetened shredded coconut
- 1 cup pecans chopped
Instructions
- Preheat the oven to 350˚F. Line 2 rimmed baking sheets with parchment paper or silicone mats.
- In the bowl of a stand mixer (or a large mixing bowl using an electric hand mixer), beat butter and sugars together until light and fluffy. This will take about 2 minutes. Add egg and vanilla, beating until combined.1/2 cup unsalted butter, 1/2 cup granulated sugar, 1/2 cup light brown sugar, 1 egg, 1 1/2 tsp vanilla extract
- In a separate bowl, sift together the baking soda, salt, cinnamon, nutmeg, and flour.1/2 tsp baking soda, 1/2 tsp salt, 1/2 tsp ground cinnamon, 1/4 tsp ground nutmeg, 1 1/2 cups gluten-free flour
- Add the sifted dry ingredients to the bowl of the stand mixer. Beat until just combined, do not over mix. Stir in shredded coconut and chopped pecans until combined.3/4 cup unsweetened shredded coconut, 1 cup pecans
- Form the dough into 1 1/2 Tbsp balls. Place on baking sheets, spacing them apart about 2 to 3 inches.
- Bake for 10 to 12 minutes, until the edges are set. The tops will look a little under-baked, but that's ok. The tops should not get golden brown, or else they will be dry and over-baked.
- Let the cookies cool on the baking sheets for 10 minutes before removing to a wire rack to cool completely.
- Store for up to 4 to 5 days at room temperature in an airtight container.
Notes
- You can use all purpose flour if you don't need these cookies to be gluten-free.
- You can omit the nuts, or use a different nut like walnut or almond if preferred.
- Store for up to 4 to 5 days at room temperature in an airtight container.
- Dough balls can be frozen in an airtight container or freezer bag for up to 3 months. To bake, place on lined baking sheets and add 3 to 5 minutes to the total baking time.
- Baked cookies can be cooled and frozen for up to 1 month in an airtight container or freezer bag. We recommend freezing the dough balls before baking as the texture will be different after freezing the baked cookies.