Gluten-Free Salted Caramel Pecan Cookies

Celiac.com 10/25/2025 - Salted caramel began as a regional treasure in Brittany, France, where bakers folded flaky sea salt into buttery caramel to heighten both sweetness and depth. Across the Atlantic, pecans—long cherished in the American South—became the nut of choice for candies and pies, prized for their gentle sweetness and tender snap. This cookie marries those two traditions: a crisp-edged, soft-centered cookie studded with toasted pecans, finished with a glossy ribbon of homemade salted caramel.

Because many classic cookie formulas rely on wheat flour for chew and structure, this version is purpose-built to be gluten-free from the start. A balanced blend of gluten-free flours, a touch of cornstarch, and a carefully timed chill deliver bakery-style spread and texture—no guesswork, no grit.

Recipe Snapshot

• Yield: 18–22 cookies
• Active Time: 30 minutes
• Total Time: 1 hour 30 minutes (includes chilling and caramel cooling)

Ingredients

For the Cookies

• 1 ½ cups (210 g) gluten-free all-purpose flour blend (with xanthan gum)
• 2 Tbsp (16 g) cornstarch
• ½ tsp baking soda
• ¼ tsp fine sea salt
• ¾ cup (150 g) packed light brown sugar
• ¼ cup (50 g) granulated sugar
• ½ cup (113 g) unsalted butter, softened (or dairy-free butter stick)
• 1 large egg, room temperature (or 1 flax egg: 1 Tbsp ground flax + 3 Tbsp water)
• 1 tsp vanilla extract
• ¾ cup (85 g) pecan halves, toasted and roughly chopped
• Optional: ¼ tsp ground cinnamon

For the Salted Caramel Drizzle

• ½ cup (100 g) granulated sugar
• 2 Tbsp (30 ml) water
• ¼ cup (60 ml) heavy cream (or full-fat coconut cream), warmed
• 2 Tbsp (28 g) unsalted butter (or dairy-free butter stick)
• ¼ tsp flaky sea salt, plus more for finishing
• ½ tsp vanilla extract

Method

Toast the Pecans

1. Preheat oven to 350°F (175°C). Spread pecans on a baking sheet and toast for 7–9 minutes until fragrant. Cool, then chop.

Make the Cookie Dough

1. Whisk the gluten-free flour, cornstarch, baking soda, salt, and cinnamon (if using) in a medium bowl.
2. In a large bowl, beat butter with brown sugar and granulated sugar until light and creamy, 2–3 minutes.
3. Beat in the egg and vanilla until smooth.
4. Add dry ingredients and mix just until a soft dough forms. Fold in toasted pecans.
5. Cover and chill the dough for at least 30 minutes (up to 24 hours). Chilling helps gluten-free dough hydrate and bake evenly.

Bake

1. Line two baking sheets with parchment. Scoop dough into 1 ½ Tbsp mounds, spacing 2 inches apart.
2. Bake at 350°F (175°C) for 9–12 minutes, until edges are set and lightly golden but centers are still soft.
3. Cool on the sheet 5 minutes, then transfer to a rack to cool completely.

Make the Salted Caramel

1. Add sugar and water to a small saucepan. Cook over medium heat without stirring until the syrup turns a deep amber, 6–9 minutes. (If crystals form on the sides, gently swirl the pan.)
2. Remove from heat. Carefully whisk in warm cream—mixture will bubble vigorously—then whisk in butter, salt, and vanilla until smooth.
3. Cool to a thick, pourable consistency, about 15–20 minutes. If it thickens too much, warm briefly and stir.

Finish

1. Drizzle cooled cookies with salted caramel. Sprinkle with a pinch of flaky sea salt. Let set 10–15 minutes before serving.

Tips for Best Gluten-Free Texture

• Flour blend matters: Use a cup-for-cup blend that includes xanthan gum. If your blend lacks it, add ¼ tsp xanthan gum to the dry ingredients.
• Do not overbake: Pull cookies when edges are just golden—the centers finish setting as they cool.
• Chill time: A short chill reduces spread and improves crumb in gluten-free doughs.

Make-Ahead and Storage

• Unbaked dough: Scoop, freeze solid, and store up to 2 months. Bake from frozen, adding 1–2 minutes.
• Caramel: Refrigerate up to 2 weeks; warm gently to loosen.
• Baked cookies: Store airtight at room temperature for 3–4 days. For crisp edges, rewarm 3–4 minutes at 300°F (150°C).

Substitutions and Variations

• Dairy-free: Use dairy-free butter and coconut cream; the caramel will have a subtle coconut note.
• Nut twist: Swap pecans for toasted walnuts or hazelnuts; keep the same weight.
• Chocolate lift: Fold in ½ cup (85 g) dark chocolate chunks for a turtle-cookie vibe.

Conclusion

Celiac.com Sponsor (A12):
These Gluten-Free Salted Caramel Pecan Cookies honor two classics—French salted caramel and Southern pecans—while delivering a texture and flavor that stands proudly on its own. With a reliable gluten-free base, a touch of sea salt, and a buttery caramel finish, they prove that dietary needs and indulgence can share the same plate.