Gluten Free Chocolate Orange Pecan Cookies

Friends and family won't guess these are gluten free, they'll just know they are yummy!

  • Prep time: 15 min
  • Makes: about 4 dozen

Nutritional Information

PER SERVING (1 cookie)

  • Calories
    .
    137
  • Fat
    .
    7 g
  • Saturated Fat
    .
    4 g
  • Cholesterol
    .
    18 mg
  • Carbohydrates
    .
    18 g
  • Fibre
    .
    2 g
  • Sugars
    .
    9 g
  • Protein
    .
    1 g
  • Sodium
    .
    76 mg
  • Potassium*
    .
    37 mg
  • Calcium
    .
    28 mg
  • Iron
    .
    0.7 mg
*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued

Ingredients

1 cup / 250 ml softened butter
1 cup / 250 ml packed brown sugar
1/2 cup / 125 ml granulated sugar
2 Naturegg Omega 3 Eggs
2 tsp / 10 ml each vanilla extract and finely grated orange
3 cup / 750 ml gluten-free flour blend
1 tsp / 5 ml baking soda
1 tsp / 5 ml xanthan gum
1/2 tsp / 2 ml salt
1 1/2 cup / 375 ml chocolate chips
1 cup / 250 ml chopped toasted pecans

Directions

  1. Preheat the oven to 350°F (180°C). Beat the butter with brown and granulated sugars until fluffy. Beat in the eggs, one at a time; followed by vanilla and orange zest. In a separate bowl, whisk flour blend with baking soda, xanthan gum and salt.

  2. Add flour mixture to butter mixture. Mix on low until combined. Blend in chocolate chips and toasted pecans until uniformly blended.

  3. Use a rounded tablespoon or medium cookie scoop to drop dough, about 2-inch (5 cm) apart onto parchment paper lined baking sheets. Use the back of a spoon to flatten cookies slightly. Bake for 10 to 12 minutes or until just golden on the bottom. Transfer to a rack to cool completely.

Tips

  1. The gluten free flour blend used in this recipe is available with traditional flours in the baking section of most major supermarkets. It contains a combination of rice flour, sugar beet starch, potato and tapioca starches. If using your own blend, adjust the ingredients as needed.

  2. Xanthan gum helps to promote tender textures in gluten-free baked goods. It can be found in the organic or health foods section of many supermarkets or at bulk food stores. It is pantry stable and can be used for all kinds of gluten free baking.

  3. *If your gluten free flour blend already contains xanthan gum, omit from recipe.

  4. Omit the orange zest and pecans if desired.

  5. Depending on your preference, semi-sweet or milk chocolate chips work equally as well in this recipe.

This recipe was made with:

Naturegg Omega 3

A nutritionally enhanced egg that offers even more essential nutrients.

Learn More

Tips: Shell Eggs

When separating eggs, squeeze an empty plastic bottle and hold over the yolk, release some of the pressure and the yolk will suck into the bottle.

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