Gluten-Free Bird's Nest Cookies

Eating wheat is not an option for me. Most gluten-free cookies are sandy and bland. I think you will enjoy these! They're perfect for Easter!

• Preparation Time: 20 mins
• Cooking Time: 10 mins
• Total Time: 30 mins
• Calories: 225 Calories

Ingredients

• 1 teaspoon vanilla extract
• ½ teaspoon salt
• 1 cup butter, softened
• ¾ cup chopped pecans
• 2 eggs, separated
• ½ cup brown sugar
• 1 ½ teaspoons xanthan gum
• 1 cup coconut flakes
• 2 ¼ cups gluten-free all-purpose baking flour (such as Bob's Red Mill®)
• 1 (10 ounce) package candy-coated milk chocolate pieces (such as M&M's®)

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease 2 cookie sheets.

Step 2

Combine butter and brown sugar in a large bowl; beat with an electric mixer until light and fluffy. Add egg yolks one at a time, beating well after each addition. Beat in vanilla extract and salt.

Step 3

Sprinkle xanthan gum over flour in a separate bowl; mix together very well. Beat flour mixture into the butter mixture until dough comes together. Cover with plastic wrap and refrigerate for 30 minutes.

Step 4

Mix coconut flakes and pecans in a shallow bowl. Beat egg whites in a small bowl.

Step 5

Pinch off small pieces of dough and roll into balls. Dip into the egg whites then roll in the coconut mixture. Place 2 inches apart on the greased cookie sheets. Press 3 milk chocolate pieces into the center of each cookie, like eggs in a nest.

Step 6

Bake in the preheated oven until edges are golden, 8 to 10 minutes. Transfer to a wire rack to cool.