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    Scott Adams

    Butter Pecan Cookies (Gluten-Free)

    Scott Adams


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    Reviewed and edited by a celiac disease expert.   eNewsletter: Get our eNewsletter

    This recipe comes to us from Valerie Wells.

    Ingredients:
    2 sticks gluten-free butter, softened
    1 ½ cups white sugar
    2 eggs
    2 teaspoons gluten-free vanilla extract
    ¼ teaspoon salt (½ if you use unsalted butter)
    1 teaspoon gluten-free baking soda
    1 rounded teaspoon xanthan gum
    1 small box Jello vanilla instant pudding mix
    2 ¾ cups gluten-free flour blend (You can 1 ½ pounds of rice flour to 1 pound corn starch)
    ¾ cup coarsely ground pecans



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    Directions:
    Mix all ingredients together in order shown. Dough should be very thick & gooey. If needed stir in more flour. Chill 1 or more hours. Drop by rounded teaspoons onto un-greased cooked sheet. Bake 10 to 11 minutes at 375F.

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    Celiac.com's Founder and CEO, Scott was diagnosed with celiac disease  in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. Scott launched the site that later became Celiac.com in 1995 "To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives."  In 1998 he founded The Gluten-Free Mall which he sold in 2014. He is co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.

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