Loaded with candied ginger and powdered ginger, these gluten-free Ginger Pecan Cookies are a cinch to whip up and can be made ahead and stored until you need them. Whip up a batch of these for your holiday cookie exchange parties and holiday get-togethers or afternoon tea.
I simply love to munch on a couple of these cookies with a hot cup of coffee. They have such a delightful taste as they are packed with aromatic and warming spices and candied ginger!
These Ginger Pecan Cookies are loosely based on these Chocolate Peppermint Cherry Cookies, only I replaced the all-purpose flour with a mixture of gluten-free flour and pecan flour. Yes – pecan flour! Much like almond flour! Anyhoot, I made the pecan flour by grinding up pecans in my blender. Ginger and candied ginger gave these cookies a nice little zing.
What are the ingredients needed to make these cookies?
You need the following 11 ingredients to make these Ginger Pecan Cookies:
- Pecans
- Gluten-free flour
- Baking powder
- Baking soda
- Salted butter
- Brown sugar
- White sugar
- Eggs
- Powdered ginger
- Powdered cardamom
- Candied ginger
Yesterday I popped into a Kohl’s store and was pleasantly surprised to find all their Christmas decorations out. Now, you might subscribe to the notion that holiday decor should follow a seasonal pattern. Christmas decorations should follow Thanksgiving ones, which in turn should follow Halloween…
But, Christmas is my all-time favorite holiday, and early decorations and displays are just a reminder to me that I need to start menu and cookie planning soon!
And, what I mean by cookie planning is that these Ginger Pecan Cookies can be made ahead. Yes – you can make the dough for these cookies a month or 2 weeks in advance. As long as the dough is sealed and stored well, these cookies will be just as fresh after a month as if you made the dough the night before.
Over the holidays, I plan on adding more vacuum-sealed cookie dough packages to the freezer to keep this package of gluten-free Pecan Ginger Cookies company.
Then when holiday parties and Christmas cookie exchanges come around, all I need to do is pop these bags out of the freezer, open them up, cut the dough, and bake, and BOOM, fresh cookies!
Ginger Pecan Cookies
Loaded with candied ginger and powdered ginger, these gluten-free Ginger Pecan Cookies are a cinch to whip up and can be made ahead and stored until you need to whip these up for Christmas cookie exchange parties and holiday get-togethers!
Ingredients
- 1 1/2 + 1/2 cup Pecans
- 1 1/2 cups gluten free flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 1/2 sticks salted butter
- 1 cup brown sugar
- 1/2 cup refined sugar
- 2 eggs
- 3/4 tsp ginger
- 1/4 tsp cardamom
- 5-6 pieces candied ginger
Instructions
- Add 1 1/2 cups of the pecans to a blender and pulse until resembling a flour-like consistency. Don't over blend, as this would leave them to become pecan "butter" - when done, set aside.
- Cream butter and sugar in a bowl using an electric mixer.
- Then add in the eggs one at a time, blending, so all ingredients are well incorporated between each egg.
- Add the gluten-free flour, baking soda, baking powder, ginger, cardamom, and ground pecans to a bowl and mix well.
- Then add the dry ingredients into the bowl with the wet ingredients, a little at a time, and mix, so all ingredients are well incorporated.
- Cut the candied ginger into tiny pieces and add those as well as the 1/2 cup of pecan pieces to the dough and mix with a spoon.
- If freezing the dough, then vacuum seal and save the dough until needed. However, if you plan on enjoying these Ginger Pecan cookies soon, then chill the dough for at least a couple of hours.
- Then, preheat oven to 325. Line a baking tray with parchment paper. Break of tablespoonfuls of chilled dough, roll into rough pieces and bake for 10–12 minutes at 325 degrees.
Notes
•When you plan on using the frozen dough, make sure to remove it from the freezer and place in the refrigerator for at least 6 hours. Then, break off spoonfuls and bake at 325 for 10-12 minutes on a parchment lined baking tray.
Nutrition Information
Yield 30 Serving Size 1 cookieAmount Per Serving Calories 196Carbohydrates 14.7gFiber 2gSugar 8.7gProtein 2.5g
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Friday 1st of November 2019
[…] fact, last year I made a variety of cookie dough in October, added the dough to FoodSaver Bags and vacuum sealed the bags until December taking the […]
David @ Spiced
Friday 12th of October 2018
These cookies sound delicious, Shashi! I love ginger (especially around the holidays) and the crunch from pecans would be a great addition. We have that same FoodSaver, and I love it! We use it all the time. But I've never thought about stocking up on Christmas cookies ahead of time. Excellent idea! I'll have to start this weekend...and then I'll have to try not to eat them all first! Haha. Hope you and Lil S have a great weekend ahead, my friend!
allie
Thursday 11th of October 2018
P.S. These photos are GORGEOUS!!!!
Allie
Thursday 11th of October 2018
Gorgeous cookies my friend!!!! They look absolutely delish and I have a number of friends who are GF and it can be a challenge to know what is safe. Thanks for sharing this great recipe. I am also psyched to learn about this FoodSaver. What an ingenious idea. I REALLY WANT ONE!!! Would be great, I love planning ahead for holidays. XO
Jennifer | Savorwithjennifer
Wednesday 10th of October 2018
I LOVE candied ginger and have never had it in a cookie. I can’t wait to try these! Sounds perfect for my cookie exchange.