It’s not very often that we intentionally make gluten free recipes. Not because they aren’t any good, but because nobody in our family is gluten free. So I’m not going to pretend that I know anything about anything when it comes to gluten free. Because…let’s face it, I don’t. But it is nice to experiment once in a while, and even better when experimenting produces a fantastic gluten free cookie!
Our parents get together with a group of friends every couple of months or so for bunco. These are late and wild nights! When their turn to host comes around my Mom usually turns to LLP for help and ideas. We like this because the more recipes we can give to other people to eat the LESS we eat ourselves!
Anyways, one of their friends is gluten free. Enter this recipe! My Mom picked this recipe out of a magazine she picked up at our local Marianos (AKA heaven on earth) and we decided to give it a try.
As we were mixing everything together I was alarmed by the amount of cornstarch. 1/2 cup?!?! What the heck! However, it turns out that it wasn’t a typo, our cookies turned out just fine with that amount of cornstarch. If you are gluten free, or if you like to incorporate gluten free recipes into your diet, keep this recipe in mind!
- 1 1/2 cups pecan pieces
- 1 stick butter, softened
- 1/2 cup sugar
- 1/2 teaspoon vanilla
- 1 large egg
- 2/3 cup brown rice flour
- 1/2 cup cornstarch
- 5 ounces bittersweet chocolate, coarsely chopped
- 1 ounce bittersweet chocolate, melted
- Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper and set aside.
- Use a food processor to process the pecans until finely ground.
- In a medium bowl, whisk together both flours and cornstarch. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, beat together butter, sugar, vanilla and ground pecans until light and fluffy.
- Add the egg and beat until combined.
- Beat in the flours, just until combined. Fold in the coarsely chopped chocolate.
- Use a spoon to form rounded balls of dough or use a cookie scoop. Place 3 inches apart on the baking sheet and press them down (ever so slightly) with your fingers.
- Bake for 16-18 minutes. Cool for 5 minutes, then transfer to wire racks to cool completely.
- Use a double boiler to melt the remaining chocolate. Transfer the melted chocolate to a small Ziploc bag and snip off one corner. Pipe the chocolate onto the cookies and let harden before serving.
- Optional: We also sprinkled some remaining pecan crumbs on top of the melted chocolate.