Baker Bettie

Dark Chocolate and Toasted Pecan Cookies with Browned Butter (gluten-free edition)

 

Remember these…

Dark Chocolate and Toasted Pecan Cookies w/Browned Butter (gluten-free)

Well, last night I made them again.  In an easy gluten free version.  And they taste JUST as amazing!

Dark Chocolate and Toasted Pecan Cookies w/Browned Butter (gluten-free)

Ok… so they don’t look quite the same.  I couldn’t get them to stand as tall as the with gluten version. But seriously. The flavor is the same caramely, salty, sweet, “adult cookie” flavor.

And the texture is awesome too.  Slightly crunchy on the outside and super chewy on the inside.

Dark Chocolate and Toasted Pecan Cookies w/Browned Butter (gluten-free)

Here is the thing about gluten free baking.

It. is. complicated.

I have to give mad props to those who have become great at it.

I don’t know if I will ever be that person.  But my goal here is to find some fairly easy, fool proof recipes that anyone could make.  Because I guarantee that even if you personally don’t need to avoid gluten, you currently know or will someday know somebody that does.

So make them these cookies.

Dark Chocolate and Toasted Pecan Cookies w/Browned Butter (gluten-free)

And marvel at how easy good gluten free baking CAN be.

A little science for the geeks like me…

Gluten is most commonly known as coming from wheat.  When wheat is processed with other ingredients (mainly water) the protein in wheat creates gluten.  But not only wheat, I recently learned that gluten comes from barley,rye, and malt as well.  (Thank you Cara from Fork and Beans).

Here is the the thing about gluten and baked goods.  It literally acts like a glue.  It is sticky and stretchy and is the main part of the structure for baked goods.  So this can be tricky to replace.

Dark Chocolate and Toasted Pecan Cookies w/Browned Butter (gluten-free)

There are MANY different gluten free flour replacement options and they often require the use of at least 3 different ingredients.  Mainly a flour, a starch and a gum.  And while becoming great at figuring out these combinations is a necessity for many, it doesn’t always have to be this complicated. Especially for those who don’t do it often.

I found this article claiming that a mixture of 24 oz rice flour and 16 oz corn starch makes a gluten free all-purpose flour that can be used in most any recipe.  This sounded too easy to me.  So I tried it.  And it worked.

Dark Chocolate and Toasted Pecan Cookies w/Browned Butter (gluten-free)

Rice Flour is literally what it sounds like.  It comes from finely ground brown or white rice. IT can actually be made at home by grinding rice and putting it through a sieve to remove any large particles, though it is easily found in stores these days.  Rice flour is commonly used in gluten free recipes.  I find that brown rice flour has a better flavor for cookies because it is a bit nuttier.

Corn Starch is commonly used as a thickening agent in cooking (i.e. creating a roux, thickening soups).  I could go into all the sciency stuff about why this all works but there is no need to do that.  The thing that is important here is that cornstarch is flavorless after cooking.  This is especially good in gluten free recipes because it isn’t going to add any different flavors that you aren’t used too.  The starch will also help add structure and tenderness to the baked good.

So to make this gluten free all purpose mixture all you have to do is mix a 24 oz bag of brown rice flour with a 16 oz of cornstarch.  Put it in a large ziplock or large tupperware and mix well.  I noticed that cup for cup this mixture weights quite a bit less than regular all-purpose flour.  So when substituting add 1/4 cup per cup of all-purpose flour.

  • 1 cup all purpose flour = 1 1/4 cup rice flour/cornstarch mixture
  • 1/4 cup all purpose flour= 1/4 cup plus 1 tbsp rice flour/cornstarch mixture 

Click here for the regular version

Dark Chocolate and Toasted Pecan Cookies w/Browned Butter (gluten-free)

Dark Chocolate and Toasted Pecan Cookies w/Browned Butter (gluten-free)
Gluten Free Dark Chocolate and Toasted Pecan Cookies with Browned Butter

Gluten Free Dark Chocolate and Toasted Pecan Cookies with Browned Butter

Ingredients

  • 1 cup (2 sticks) unsalted butter
  • 1/4 cup granulated sugar
  • 1 1/2 cups dark brown sugar
  • 2 eggs, room temperature
  • 1 TBSP pure vanilla extract
  • 2 1/2 cups gluten free flour mixture (see above for the recipe)
  • 2 cups oat flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 1/4 tsp kosher salt
  • 10 oz dark chocolate (at least 60%) cut into chunks or you can use chocolate chips
  • 1 1/2 cups pecans, toasted

Instructions

  1. In a medium saucepan, melt the butter over medium heat. Once the butter is melted, increase the heat to medium-high and stir constantly until the butter turns a dark amber color. This should take about 4 minutes after the butter is melted. Allow to cool to room temperature.
  2. Preheat the oven to 375 degrees.
  3. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, and brown sugar until creamy. Add the eggs one at a time and beat until incorporated. Add the vanilla.
  4. In a separate bowl, whisk the gluten-free flour, oatmeal flour, baking soda, baking powder and salt until combined. With the mixer on medium speed, gradually add the dry ingredients until well combined. Scrape down the side of the bowl as needed. Remove the bowl from the mixer and add the chocolate and pecans. The dough will be very thick so use clean hands to mix the chocolate and nuts into the dough.
  5. Use a large scoop and drop 6 rounded mounds of dough onto a cookie sheet lined with foil or parchment.
  6. Place in the freezer while you preheat the oven to 375 degrees. Bake in a 375 degree oven for 8-10 minutes. The cookies will look under-baked, but they will be perfect.
Nutrition Information:

Amount Per Serving: Calories: 0

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25 comments on “Dark Chocolate and Toasted Pecan Cookies with Browned Butter (gluten-free edition)”

  1. You have outdone yourself again! This is a great way to feel less guilty about indulging in cookies. It is because of posts like these that I nominated you for the Kreativ Blogger Award. Did you get my nomination.

    I cannot wait to try this challange…

  2. Bless your heart! Thank you for this awesome recipe. This literally combines all my favorite things (chocolate, pecans and butter) in a gluten free package. So excited to try it out!

  3. I giggled so hard at that picture of your baker. That is adorable–absolutely adorable! Love the look of these cookies too–the color is beautiful {something that GF/vegans appreciate and have to work hard at!} This girl is happy 🙂 xo!

    • Browned butter girl! Or browned Earth Balance helps with the color. Did you also know that upping the baking soda content helps browning too? (pushes glasses up nose)

  4. Delicious photography of delicious cookies!

  5. Ah, gluten free. Nice recipe and great photography. Bravo!

  6. The title of this blog post alone warranted an OMG! Will definitely try these out!

  7. Amazing looking cookies. I love how your blogs not only give out good recipes and drool-worthy pictures, but you also tend to teach us something we didn’t know – like the gluten free flour or the difference between cocoa powders. Thank you for this! I really appreciate your blogs.

    And its true -even if you don’t need to cook gluten free for yourself -at some stage in your life you will probably meet someone who has this intolerance.

  8. Nobody puts baby in a corner! hahah Love it! Cookies look fabulous too:]

    • Now all we need is a Patrick Swayze-esque cookie to come and lift our female cookie in the air and twirl her around. . .

      With some “Time of Your Life” playing in the background of course 🙂

  9. I think the Baker Bettie and the cookie revolution pic is adorable! I love this series 🙂

  10. Can’t wait to try this and thanks for the gluten information.

    Aroo, Stuart’s Peep

  11. Well my gluten-reducing aquaintances have special events coming up – it will be good to meet them at least part of the way…once in a while 😉

    • I think you will be really surprised that you can’t really tell a difference with these. I gave one to a pastry chef friend and when I told her they were gluten free she was stunned. Said she would have never guessed!

      I have always been scared to someday find out that I have a gluten allergy, but this makes me a lot less scared. 🙂

  12. Love to hear they are slightly chewy as many of the gluten free cookies are not. Love the picture of the cookie heading to take a dip in the coffee.

    • Thanks Bam. I have made my fair share of gf cookies that are crumbly and dry. Ick. I am finally starting to figure a few things out to make them moist and chewy.

      Cookie dipped in coffee is the best way to have a cookie!

  13. I bought some gluten free flour awhile ago to play around with but I haven’t dared dig it out yet. It’s like I’ve heard it can be tricky so many times that I’m afraid of wasting my time! Glad these worked out for you – it certainly gives me hope that I too should give it a try!

    • Is it a pre-mixed gluten free all-purpose flour? I haven’t had much luck with those, though I’m sure other people who are more experienced do. You should try this! I was very happy with the results.

  14. I definitely have some gluten-free friends who’ve been asking.. I’m going to be trying these out!

  15. do you have the weight measurements for this recipe? how much does a cup of the ‘ brown rice flour + arrowroot powder’ weigh? thnx

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