An easy, one bowl recipe for gluten free, buttery pecan cookies.
- 2 cups Bob’s Red Mill almond flour
- 1/2 cup (1 stick) unsalted butter softened to room temperature
- 1/2 cup finely chopped pecans*
- 1/2 cup powdered sugar
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 2 teaspoons vanilla extract
- 20 pecan halves
Preheat the oven to 350°F. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
In a medium size bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, blend the almond flour and butter on low speed until no more clumps remain and a soft dough forms. Turn the mixer off, add the chopped pecans, powdered sugar, salt, baking powder, and vanilla extract. Turn the mixer speed to low again and blend until a soft dough forms.
Using a cookie scoop, gently roll the dough into balls and place on the baking sheet. Do not place more than 8 cookies on a baking sheet at a time. Gently press a pecan half into the top of each dough ball, flattening the ball of dough slightly. Bake the cookies for 10 minutes, until the cookies just begin to brown. Remove from the oven and allow to rest on the baking sheet at least 10 minutes before transferring to a wire rack to cool completely. Cookies stay fresh in an airtight container up to 1 week. Baked cookies may be frozen, up to 3 months.
*It is important the pecans are finely chopped. Larger chunks inhibit the dough from sticking together as nicely as possible.