Butter Pecan Cookies

No one will know these are both gluten- and sugar-free unless you tell them!

Time: ~ 25 minutes

Yield: 4-6 servings


• 1 1/2 cups toasted pecans*

• 1 cup butter, room temp

• 1 cup monk fruit sugar

• 2 eggs*

• 1 tablespoon vanilla

• 2 1/2 cups gluten-free flour mix

• 1 teaspoon baking soda

• 1 teaspoon corn starch

• ½ teaspoon sea salt

• More sea salt for garnishing

Gluten Free Baking Mix

Makes enough for about 2 batches, plus a bit left over.

• 1/2 cup coconut flour

• 1/2 cup brown rice flour

• 1 1/4 cups almond meal

• 3/4 cup chestnut flour

• 1/2 cup quinoa flour

• 1/2 cup tapioca flour

• 1 1/4 cups sweet rice flour


1) If you’re making your own gluten-free baking mix, combine your flours and stir together. Set aside.

2) Toast pecans over medium low in a skillet until they become fragrant. Remove from heat and let cool.

3) Using a hand or stand mixer, whip butter and gradually add in the monk fruit sugar. Add in eggs one at a time, then vanilla.

4) Stir in dry ingredients until combined. Chop up pecans and stir together until thoroughly mixed. Cover dough with plastic wrap and chill for at least 3 hours.

5) Remove dough and let come to room temperature – at least 20 minutes. Line baking sheets with parchment paper. Preheat oven to 350F.

6) When pliable, use a scoop or a spoon to gather a tablespoon of cookie dough. Roll with hands into flattened disks. Place an inch or so apart on baking sheet. Sprinkle with sea salt. Bake for 8-10 minutes — until edges or tops begin to brown.

7) Let cool on baking sheets for 5 minutes and then transfer to cooling rack.

Enjoy with a tall glass of milk or a hot cup of tea (or coffee).

*Local goodies from Barnhill Orchards and Bluebird Hill Berry Farm.