pecan goodness in a cookie
Makes: 3 1/2 dozen cookies
2 1/4 cups gluten free baking blend for muffins and quick breads
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1/2 teaspoon xanthan gum
1/2 cup unsalted butter
1/2 cup coconut oil
1/2 cup granulated sugar
1/2 cup powdered sugar
1 egg
1/2 teaspoon vanilla extract
1 cup pecan halves, chopped fine
1. Preheat Oven: Adjust oven rack to middle position. Preheat oven to 375 degrees.
2. Mix Dry Ingredients: In a medium bowl whisk together the baking blend, baking soda, cream of tartar and xanthan gum until combined. Set aside.
2. Mix Wet Ingredients: In a large bowl add the butter, coconut oil, granulated sugar, and powdered sugar and beat until well combined and fluffy.
3. Add Egg: Add egg to the butter mixture and beat until well combined.
4: Add Vanilla: Add vanilla until well combined.
5. Add Dry Mixture: Add 1/4 of the dry mixture to the wet mixture and beat on low speed until well combined. Add 1/3 of the remaining dry mixture and beat on low speed until well combined. Add 1/2 of the remaining dry mixture and beat on low speed until well combined. Add remaining dry mixture and beat on low speed until well combined.
6. Add Pecans: Add pecans to the batter and fold in using a spatula until well combined.
7. Scoop & Bake: Drop by mounded tablespoon scoops onto ungreased baking sheets 2 inches apart, 12 per sheet.
8. Bake Cookies: Bake cookies 10 minutes, rotating pan after 5 minutes.
9. Cool & Serve: Allow cookies for 1 minute before transferring to a wire rack to cool completely. Serve & enjoy!
