Gluten-Free Coconut Pecan Cookies
Delight in the homely warmth of our Coconut Pecan Cookies, a family-friendly treat that marries the sweetness of coconut with the rich texture of pecans. Perfect for those seeking a gluten-free option without sacrificing flavor.
Ingredients
- 1/2 cup butter unsalted, softened (regular or dairy free)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar light
- 1 egg
- 1 1/2 tsp vanilla extract
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon ground
- 1/4 tsp nutmeg ground
- 1 1/2 cup flour gluten-free 1:1
- 3/4 cup shredded coconut unsweetened
- 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 butter, 1/2 cup granulated sugar, 1/2 cup 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 cinnamon, 1/4 tsp nutmeg, 1 1/2 cup 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 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
Recipe 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.
Nutrition
Calories: 191kcalCarbohydrates: 21gProtein: 2gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 23mgSodium: 102mgPotassium: 58mgFiber: 2gSugar: 12gVitamin A: 174IUVitamin C: 0.1mgCalcium: 20mgIron: 1mg