Look at these beautiful Gluten Free Coconut Pecan Cookies!
Merry Christmas, Happy Holidays and almost Happy New Year!!!
In the new year and in less than a month, my family of 3 will officially be one of 4! Our son Roy will welcome his little brother Jace to this world. I’m excited, nervous, exhausted and joyous all at the same time. Oh the ups and downs of pregnancy emotions!
This big belly comes with its many benefits and drawbacks. I’m creating life in there! How amazing is that? Cravings and eating are acceptable at the most random times. And that’s probably how I grew an extra chin or two. Bending can get very interesting. Who knew putting on socks could get so awkward? But what I mostly enjoy is that I always get the last piece of cake or cookie, without debate.
Speaking of cookies, these Gluten Free Coconut Pecan Cookies are scrumptious and so easy to make, there’s just no reason NOT to make them!
I baked these in an attempt to make a somewhat healthy dessert, but not so fast. So, I totally added a cup of sugar instead of 1/4th????♀️. But realistically, this was just me trying to function on pregnancy brain.
So one thing to know about baking gluten-free goods is that baked goods made with wheat flour depend on gluten for structure. So those made with gluten-free flour will require a thickener to keep them from crumbling. For this reason, gluten-free baking recipes usually call for Xanthan Gum to replace the elasticity and texture of gluten. I don’t have this ingredient so I looked for substitutions. I used a tablespoon of flaxseed mixed with two tablespoons of water instead. You can also use a tablespoon of chia seeds mixed with three tablespoons of water.
So all you have to do is mix up all the ingredients in this recipe with a fork then roll the dough into small balls and place on a lightly greased baking sheet.
These cookies are ready in 13 to 15 minutes.
I love the subtle coconut taste of unsweetened coconut shreds and powdered sugar on top of these cookies.
Excuse the belly! ☝️????
Luckily, my husband has been avoiding sweets lately so I don’t have to worry about these cookies disappearing on me. The last cookie will surely be mine. ???? I hope you make these and enjoy them as much we did. Happy Holidays!Print
- Gluten Free All Purpose Flour – 1.5 cups
- Xanthan Gum – 1 tbsp OR (substitute: 1 tbsp of flaxseed & 2 tbsp water)
- Butter – 1 stick, softened
- Brown Sugar – 1/4 cup, packed
- Unsweetened Coconut Shreds – 1/3 cup and more for topping
- Pecans – 1/3 cup, chopped
- Powdered Sugar – for dusting
- Preheat oven to 400 degrees F.
- Combine all ingredients in a medium bowl and mix together with a fork. Roll into small balls and place on a lightly greased baking sheet.
- Bake for 13-15 minutes. Let cool and top with unsweetened coconut shreds and powdered sugar.
GLUTEN FREE COCONUT PECAN COOKIES
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