Rhoda Angove Recipe

Chocolate Bourbon Pecan Cookies

By Rhoda Angove mamasmixinbowl

Prep Time:
Cook Time:

We are three sisters or southern belles as we like to refer to ourselves from the Northwest who secretly pine for the South. We effectively use the rainy days here, to perfect our baking. We have always loved chocolate chip cookies, of course who doesn’t? So armed with our chocolate chip cookie recipe we decided to give it a complete Southern makeover and the Chocolate Bourbon Cookie was born. Not only do we love a good cookie, but a gluten-free one as well. Since our brother is a Naturopath Dr. he has wised us up to finding healthier, gluten-free options to our sweet treats.

Blue Ribbon Recipe

Notes from the Test Kitchen:
These cookies made such a wonderful aroma in the Test Kitchen, I was counting down the minutes until they came out of the oven. I couldn't wait and ate a few without the icing ... they were good. Once topped with the brown butter coffee frosting, they were really good!


3/4 c
butter, softened
3/4 c
evaporated cane sugar
3/4 c
light brown sugar, firmly packed
large egg
1 tsp
madagascar bourbon vanilla extract
1/8 c
jim beam bourbon
2 1/4 c
gluten free flour blend*
1/3 c
unsweetend cocoa powder
1 tsp
baking soda
1/2 tsp
1 1/2 c
ghirardelli 60% bittersweet chocolate chips
1 c
chopped pecans
1 c
butter, softened
4 c
powdered sugar
2 tsp
madagascar bourbon vanilla extract
1 tsp
hot water
1/2 tsp
italian roast instant coffee
1/4 c
heavy cream
whole pecans for decorating cookies

Directions Step-By-Step

Preheat oven to 350F degrees
In large bowl cream butter and sugars until light and fluffy; beat in egg, vanilla and bourbon.
In medium bowl combine flour, cocoa powder, baking soda and salt; add to creamed mixture. Stir in chocolate chips and chopped pecans.
Drop by heaping tablespoonfuls onto cookie sheet and refrigerate for at least 30 minutes.
After cookies have chilled, place them about 2 inches apart onto nonstick cookie sheet and bake for 12 to 14 minutes. Cool completely on wire racks. Once cooled, frost them and place a pecan on top for the finishing touch.
*Gluten Free Flour Blend
2 cups rice flour
2/3 cup potato starch
1/3 cup tapioca starch
1 teaspoon xanthan gum

Add all the flours together in a bowl and then whisk thoroughly to remove lumps.
Browned Butter Coffee Frosting
Heat butter in a heavy saucepan over medium heat. Stir the butter constantly so that the butter doesn't burn.

Remove from heat when butter turns light brown and gives off a nutty aroma. Let cool completely.

In a medium bowl combine the hot water with the instant coffee and whisk to dissolve. Then add the cooled butter with the dissolved coffee and all remaining ingredients and mix on medium speed until well combined and frosting forms.
Frost each cookie and place a pecan on top. I think you'll agree it's love at first bite!

About this Recipe

Course/Dish: Cookies, Chocolate
Main Ingredient: Flour
Regional Style: American
Other Tag: Healthy
Hashtag: #gluten-free

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Dec 10, 2014 - Sharon Colyer shared this recipe with discussion group: USA State Recipes
Penny Moran PennyM
Dec 31, 2013
FYI: White sugar, generic, store brands and pretty much any sugar NOT marked Cane sugar is actually Sugar Beet sugar. The main difference is in the glycemic index of the finished products, as true cane sugar takes longer for the body to "use" and in the amount of refinement needed. And by the way, good ol' C&H sugar is Pure Cane sugar. Raw sugar, turbinado sugar, "fancy" flavored sugar (like maple, vanilla,and other types of cane sugar, are just that: Cane Sugars. and as far as I have been able to find, cane sugars are always labeled as cane sugar. But most all store brands are either a mix of cane and beet sugars or all beet sugar. Beet requires more refinement to get to store shelf quality. Some are organic and some are not, depends on the manor in which it was farmed. And that kind of labeling, like GMOs (a WHOLE 'nuther subject altogether!!) is sometimes regulated state by state, in addition to federal laws. Just a little trivia.... :)
Caroline Ralph Caroline_Ralph
Dec 30, 2013
Oh Ronda, Outstanding Cookie recipe! Made your cookies for Christmas and could not believe how quick they were gone! Just one big Yum!! For those who might wonder...I used same amount of regular sugar and regular flour as posted in the recipe,at the market, found the Madagascar Bourbon Vanilla right next to the regular vanilla. In my opinion, this is a true "Blue Ribbon" winner! Thank you Ronda 3 P's = Pinched, Pinned and Print
Caroline Ralph Caroline_Ralph
Dec 30, 2013
I tried this recipe and say it's Family Tested & Approved!