When Brendan first bit into one of these gluten-free salted pecan chocolate chip cookies, the first thing he said was that I could sell them. I don’t know about that, but they definitely make a chocolatey, salty, satisfyingly chewy little snack. Even my mother-in-law asked for the recipe, which kind of speaks for itself.

I actually made a mistake when I was mixing these up (pregnancy brain, I guess) and I mixed all of the dry ingredients together, rather than creaming the butter and sugar first, like I would normally do when making cookies.

So, if you see that in the recipe and are wondering if it’s a mistake, it most definitely was a mistake, but now it’s just part of the recipe. 🙂

Now, onto these gluten-free salted pecan chocolate chip cookies.

Ingredients

• 2 1/4 cups gluten-free flour (we used Namaste brand and gluten-free flours can vary quite a bit, so it may be worth sticking to the same brand if you’re looking for the same results)
• 1 teaspoon baking soda
• 1 heaping teaspoon coarse sea salt
• Fine Celtic sea salt for sprinkling
• 1 cup (2 sticks) Kerrygold Grass-fed butter, softened
• 3/4 cups sugar
• 3/4 cups packed brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 1 1/2 cups semi-sweet chocolate chips
• 1/2 cup mini white chocolate chips
• 1 cup pecans, roughly chopped (I left these pretty chunky for more texture)

Directions

Preheat the oven to 375 degrees. Combine flour, baking soda, sea salt, sugar, and brown sugar into a small bowl.

In a mixing bowl, combine the softened butter and eggs and beat just until combined. Add in the vanilla extract and beat again until combined.

Add the dry ingredients into the mixing bowl with the wet ingredients and mix until combined. Then, add in all of the pecans and all of the chocolate chips and stir to combine.

Drop by rounded tablespoon onto parchment paper-lined baking sheets. Sprinkle each cookie with a very light dusting of fine Celtic sea salt before placing cookies into the oven for 9-11 minutes or until golden brown.

Remove from the oven and let cool before serving. Enjoy!