Most of you know I’m nibbling through my first Christmas after a Celiac Disease diagnosis last May. I’m learning to bake gluten-free and sometimes I stumble across something really good.
This is a recipe adapted from an old Southern Pecan Cookie recipe. The original cookie is thin and crispy on the edges and chewy in the center…I gotta tell you I laughed out loud when I saw my gluten free remake!
Puffy and soft in the center! What?!
When I rolled the dough in powdered sugar before baking, they reminded me of the snowball cookies I used to make at Christmas.
But if you have Celiac Disease or are gluten sensitive, these babies are a scrumptious treat!
(Like I said, I used to do these with all purpose flour, leaving out the mini chocolate chips. They were thin, crispy on the outside and chewy on the inside…they work great for making ice cream sandwiches!)
Pecan Chocolate Chip Snow Ball Cookies~Gluten Free easily!
*1 cup gluten free flour (I used Cup4Cup from Williams Sonoma)
*1/2 teaspoon baking soda
*1/2 cup (1 stick) butter (softened)
*1/2 cup packed brown sugar
*1/4 cup sugar
*1 lg. egg
*1 teaspoon vanilla
*3/4 Mini semi-sweet chocolate chips
*1 cup chopped pecans…toasted.
(Toast on parchment covered cookie sheet for 5 min. at 350*)
Preheat oven to 350*
Whisk flour and baking soda.
In mixer, mix butter and both sugars until light and fluffy.
Beat in egg and vanilla.
Mix in pecans & mini chocolate chips.
Scoop out rounded balls of dough and roll in powdered sugar.
(I used an ice cream scoop app. the size of a tablespoon)
Put balls on parchment lined cookie sheet.
Bake at 350* for 8 minutes or until lightly browning.
These little cookies aren’t overly sweet, so they’re perfect with a cup of hot chocolate or coffee!
~Whatever you’re doing today remember to whisper a prayer for someone who’s heart is hurting~
Sending you love my friends