18 Delicious Pecan Flour Recipes Gluten-Free

Craving gluten-free treats that don’t skimp on flavor? Pecan flour is your secret weapon! Nutty, rich, and packed with wholesome goodness, it’s the perfect base for everything from cozy muffins to crispy fried chicken. Whether you’re baking for a crowd or whipping up a quick weeknight dessert, these 18 delicious recipes will make you forget gluten was ever a thing. Ready to get inspired? Let’s dig in!

Pecan Flour Chocolate Chip Cookies

These nutty, chewy cookies swap traditional flour for pecan flour, adding a rich toasty flavor that pairs perfectly with melty chocolate chips.

Ingredients

• 1 1/2 cups pecan flour
• 1/2 cup unsalted butter, softened
• 1/2 cup packed brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3/4 cup semi-sweet chocolate chips

Instructions

1. Preheat oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened butter, 1/2 cup brown sugar, and 1/4 cup granulated sugar until fluffy (about 2 minutes). Beat in the egg and 1 tsp vanilla extract.
3. Add 1 1/2 cups pecan flour, 1/2 tsp baking soda, and 1/4 tsp salt, mixing just until combined. Fold in 3/4 cup chocolate chips.
4. Scoop 1-tbsp portions of dough onto the sheet, spacing them 2 inches apart. Bake for 10–12 minutes until edges are golden but centers are still soft.
5. Let cool on the sheet for 5 minutes before transferring to a rack.

The pecan flour gives these cookies a subtly earthy depth, while keeping them irresistibly tender—no one will guess they’re gluten-free!

Tip: For extra crunch, toast the pecan flour in a dry skillet over medium heat for 3–4 minutes before using (let it cool first).

Pecan Flour Banana Bread

This nutty, moist banana bread swaps traditional flour for pecan flour, adding a rich, toasty depth that pairs perfectly with ripe bananas.

Ingredients:

• 1 ½ cups pecan flour (packed)
• 3 very ripe bananas, mashed (about 1 ½ cups)
• 2 large eggs
• ½ cup melted coconut oil
• ⅓ cup pure maple syrup
• 1 tsp vanilla extract
• 1 tsp baking soda
• ½ tsp cinnamon
• ¼ tsp salt

Instructions:

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan or line with parchment paper.
2. In a large bowl, whisk together the mashed bananas, eggs, ½ cup melted coconut oil, ⅓ cup maple syrup, and 1 tsp vanilla extract until smooth.
3. Add 1 ½ cups pecan flour, 1 tsp baking soda, ½ tsp cinnamon, and ¼ tsp salt to the wet ingredients. Fold gently until just combined (don’t overmix).
4. Pour batter into the prepared pan and bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean.
5. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

The pecan flour gives this banana bread a subtly earthy sweetness and a tender crumb that’s irresistible warm with a pat of butter.

Tip: For extra crunch, sprinkle chopped pecans on top before baking!

Pecan Flour Pancakes with Maple Syrup

These nutty, fluffy pancakes are a gluten-free twist on a classic—perfect for a cozy weekend breakfast with a drizzle of real maple syrup.

Ingredients:

• 1 cup pecan flour
• 1/4 cup tapioca flour
• 1 tsp baking powder
• 1/4 tsp salt
• 2 large eggs
• 1/2 cup milk (or dairy-free alternative)
• 1 tbsp melted butter (plus extra for cooking)
• 1 tbsp maple syrup (plus extra for serving)
• 1/2 tsp vanilla extract

Instructions:

1. In a bowl, whisk together pecan flour, tapioca flour, 1 tsp baking powder, and 1/4 tsp salt.
2. In another bowl, beat 2 eggs, then stir in 1/2 cup milk, 1 tbsp melted butter, 1 tbsp maple syrup, and 1/2 tsp vanilla extract.
3. Gently fold the wet ingredients into the dry mix until just combined (small lumps are okay).
4. Heat a skillet over medium-low and melt a pat of butter. Pour 1/4 cup batter per pancake, cooking for 2–3 minutes until bubbles form on top. Flip and cook for another 1–2 minutes until golden.
5. Serve warm with extra maple syrup.

The pecan flour gives these pancakes a rich, toasty flavor and tender crumb—no one will guess they’re gluten-free!

Tip: For extra-crispy edges, press a few chopped pecans into the batter right after pouring.

Pecan Flour Brownies

These fudgy brownies swap traditional flour for nutty pecan flour, adding a rich depth of flavor and a delightfully chewy texture.

Ingredients:

• 1 cup pecan flour (finely ground)
• 1/2 cup unsweetened cocoa powder
• 1/2 tsp baking powder
• 1/4 tsp salt
• 3/4 cup granulated sugar
• 1/2 cup melted butter (cooled slightly)
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup dark chocolate chips

Instructions:

1. Preheat oven to 350°F. Line an 8×8-inch baking pan with parchment paper.
2. In a bowl, whisk together 1 cup pecan flour, 1/2 cup cocoa powder, 1/2 tsp baking powder, and 1/4 tsp salt.
3. In a separate bowl, mix 3/4 cup sugar, 1/2 cup melted butter, 2 eggs, and 1 tsp vanilla extract until smooth.
4. Fold the dry ingredients into the wet mixture until just combined, then stir in 1/2 cup chocolate chips.
5. Spread batter evenly into the pan and bake for 20–22 minutes, until the edges are set but the center is slightly soft.
6. Cool completely before slicing for clean edges.

The pecan flour gives these brownies a subtly toasty flavor and a dense, melt-in-your-mouth crumb—no one will guess they’re gluten-free!

Tip: For extra decadence, sprinkle flaky sea salt on top while the brownies are still warm.

Pecan Flour Pie Crust

This nutty, buttery crust adds a rich, toasty flavor to any pie—perfect for turning a classic dessert into something extra special.

Ingredients:

• 1 1/2 cups pecan flour (finely ground pecans)
• 1/4 cup all-purpose flour
• 2 tbsp granulated sugar
• 1/4 tsp salt
• 6 tbsp cold unsalted butter, cubed
• 1 large egg yolk
• 1 tbsp ice water (if needed)

Instructions:

1. In a food processor, pulse the pecan flour, all-purpose flour, 2 tbsp sugar, and 1/4 tsp salt until combined.
2. Add the cold butter and pulse until the mixture resembles coarse crumbs.
3. Add the egg yolk and pulse just until the dough starts to clump. If too dry, drizzle in 1 tbsp ice water.
4. Press the dough into a 9-inch pie dish, smoothing the bottom and sides. Chill for 30 minutes.
5. Preheat oven to 350°F. Prick the crust with a fork, then bake for 15–18 minutes until lightly golden.

The pecan flour gives this crust a delicate, crumbly texture and a deep, nutty aroma—ideal for custard or chocolate pies where you want a little extra richness.

Tip: For extra crunch, toast the pecans before grinding them into flour.

Pecan Flour Muffins with Blueberries

These tender, nutty muffins are studded with juicy blueberries for a lightly sweet breakfast or snack—gluten-free but full of flavor!

Ingredients

• 1 1/2 cups pecan flour
• 1/4 cup coconut flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3 large eggs
• 1/3 cup maple syrup
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract
• 1 cup fresh blueberries

Instructions

1. Preheat oven to 350°F. Line a muffin tin with 9 parchment liners.
2. In a bowl, whisk together 1 1/2 cups pecan flour, 1/4 cup coconut flour, 1/2 tsp baking soda, and 1/4 tsp salt.
3. In another bowl, beat 3 large eggs, then stir in 1/3 cup maple syrup, 1/4 cup melted coconut oil, and 1 tsp vanilla extract.
4. Fold wet ingredients into dry until just combined. Gently mix in 1 cup fresh blueberries.
5. Divide batter evenly among liners. Bake for 20–22 minutes until tops spring back when pressed.

The pecan flour gives these muffins a rich, toasty depth that pairs perfectly with bursts of bright berry—no one will guess they’re grain-free!

Tip: For extra crunch, sprinkle muffin tops with chopped pecans before baking.

Pecan Flour Waffles

These nutty, golden waffles are a gluten-free twist on the classic—light, crispy, and packed with toasty pecan flavor.

Ingredients

• 1 1/2 cups pecan flour
• 1/4 cup tapioca flour
• 1 tsp baking powder
• 1/2 tsp salt
• 3 large eggs
• 1/3 cup milk (dairy or unsweetened almond)
• 2 tbsp melted butter (or coconut oil)
• 1 tbsp maple syrup
• 1 tsp vanilla extract

Instructions

1. Preheat your waffle iron to medium-high (about 375°F). Lightly grease if needed.
2. In a bowl, whisk together 1 1/2 cups pecan flour, 1/4 cup tapioca flour, 1 tsp baking powder, and 1/2 tsp salt.
3. In another bowl, beat the eggs, then stir in 1/3 cup milk, 2 tbsp melted butter, 1 tbsp maple syrup, and 1 tsp vanilla extract.
4. Gently fold the wet ingredients into the dry until just combined (batter will be thick).
5. Scoop 1/3 cup batter onto the waffle iron and cook for 4–5 minutes until deeply golden and crisp.

The pecan flour gives these waffles an irresistible nutty depth—almost like a praline in breakfast form! They’re sturdy enough to hold a mountain of berries but delicate enough to melt in your mouth.

Tip: For extra crunch, sprinkle chopped pecans onto the batter right after pouring it onto the iron.

Pecan Flour Lemon Bars

These zesty lemon bars swap traditional flour for nutty pecan flour, adding a rich depth to the classic tangy-sweet treat.

Ingredients:

• For the crust: 1 1/2 cups pecan flour, 1/4 cup granulated sugar, 1/4 tsp salt, 6 tbsp melted butter
• For the filling: 3 large eggs, 3/4 cup granulated sugar, 1/3 cup fresh lemon juice (about 2 lemons), 1 tbsp lemon zest, 2 tbsp powdered sugar (for dusting)

Instructions:

1. Prep: Preheat oven to 350°F. Line an 8×8″ baking pan with parchment paper.
2. Crust: Mix 1 1/2 cups pecan flour, 1/4 cup sugar, and 1/4 tsp salt. Stir in 6 tbsp melted butter until crumbly. Press evenly into the pan. Bake for 15 minutes until lightly golden.
3. Filling: Whisk eggs, 3/4 cup sugar, 1/3 cup lemon juice, and 1 tbsp zest until smooth. Pour over hot crust.
4. Bake: Return to oven for 20-22 minutes until filling is set (edges should be slightly puffed). Cool completely in pan.
5. Serve: Chill for 1 hour, then dust with 2 tbsp powdered sugar. Cut into squares.

The pecan crust adds a toasty, almost shortbread-like texture that balances the bright lemon filling perfectly—no one will guess it’s gluten-free!

Tip: For extra-clean cuts, chill the bars overnight and wipe your knife between slices.

Pecan Flour Pizza Dough

This nutty, gluten-free pizza crust is surprisingly easy to whip up and adds a rich, toasty flavor to your favorite toppings.

Ingredients:

• 1 1/2 cups pecan flour
• 1/2 cup grated Parmesan cheese
• 1 large egg
• 2 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp salt

Instructions:

1. Preheat oven to 375°F and line a baking sheet with parchment paper.
2. In a bowl, mix 1 1/2 cups pecan flour, 1/2 cup grated Parmesan, 1/2 tsp garlic powder, and 1/2 tsp salt.
3. Add 1 large egg and 2 tbsp olive oil, stirring until a sticky dough forms.
4. Press the dough onto the baking sheet into a 10-inch circle (about 1/4-inch thick).
5. Bake for 12–15 minutes until firm and lightly golden at the edges.

The pecan flour gives this crust a crisp edge with a slightly chewy center—perfect for holding up to bold sauces without crumbling.

Tip: For extra crunch, sprinkle the parmesan under your toppings instead of mixing it into the dough.

Pecan Flour Chocolate Cake

This rich, nutty chocolate cake is gluten-free but full of flavor—perfect for when you want something decadent without the wheat.

Ingredients:

• 1 ½ cups pecan flour
• ½ cup cocoa powder
• ¾ cup granulated sugar
• 1 tsp baking powder
• ¼ tsp salt
• 3 large eggs
• ½ cup melted butter (or coconut oil)
• 1 tsp vanilla extract
• ½ cup hot coffee (or water)

Instructions:

1. Preheat oven to 350°F. Grease an 8-inch round cake pan and line the bottom with parchment paper.
2. In a bowl, whisk together 1 ½ cups pecan flour, ½ cup cocoa powder, ¾ cup sugar, 1 tsp baking powder, and ¼ tsp salt.
3. Add 3 eggs, ½ cup melted butter, and 1 tsp vanilla extract. Mix until smooth.
4. Pour in ½ cup hot coffee and stir until the batter is glossy and combined.
5. Bake for 30–35 minutes, until a toothpick inserted comes out clean. Cool in the pan for 10 minutes, then transfer to a rack.

The coffee deepens the chocolate flavor, while the pecan flour keeps it tender and subtly nutty—no one will guess it’s gluten-free!

Tip: For extra decadence, dust with powdered sugar or drizzle with melted chocolate while still warm.

Pecan Flour Cinnamon Rolls

These tender, nutty cinnamon rolls swap traditional flour for pecan flour, adding a rich, toasty flavor that pairs perfectly with warm spices.

Ingredients

• 2 cups pecan flour
• 1/4 cup coconut sugar
• 1 tsp baking powder
• 1/2 tsp salt
• 1/4 cup melted coconut oil
• 2 large eggs
• 1 tbsp vanilla extract
• 1/4 cup maple syrup
• 2 tbsp ground cinnamon
• 1/4 cup softened butter

Instructions

1. Preheat oven to 350°F. Line an 8-inch round pan with parchment paper.
2. In a bowl, whisk together 2 cups pecan flour, 1/4 cup coconut sugar, 1 tsp baking powder, and 1/2 tsp salt.
3. Stir in 1/4 cup melted coconut oil, 2 large eggs, and 1 tbsp vanilla extract until a sticky dough forms.
4. Roll dough between two sheets of parchment into a 10×12-inch rectangle. Spread 1/4 cup softened butter evenly over the surface, then sprinkle with 2 tbsp ground cinnamon and drizzle with 1/4 cup maple syrup.
5. Tightly roll into a log, slice into 8 pieces, and arrange in the pan. Bake for 22–25 minutes until golden and fragrant.

The pecan flour gives these rolls a delightfully crumbly texture, while the maple-cinnamon filling caramelizes into gooey pockets. Tip: For extra crunch, sprinkle chopped pecans on top before baking!

Pecan Flour Breadsticks

These pecan flour breadsticks are delightfully nutty, crisp on the outside, and tender within—perfect for pairing with soups or cheeses.

• 1 1/2 cups pecan flour
• 1/2 cup tapioca flour
• 1 tsp baking powder
• 1/2 tsp salt
• 2 large eggs
• 2 tbsp olive oil
• 1 tbsp honey
• 1 tbsp water (if needed)

1. Preheat oven to 350°F and line a baking sheet with parchment paper.
2. In a bowl, whisk together 1 1/2 cups pecan flour, 1/2 cup tapioca flour, 1 tsp baking powder, and 1/2 tsp salt.
3. In another bowl, beat 2 large eggs, then stir in 2 tbsp olive oil and 1 tbsp honey until smooth.
4. Gradually mix the dry ingredients into the wet until a dough forms. If too dry, add 1 tbsp water.
5. Divide dough into 8 portions, rolling each into a 6-inch stick. Arrange on the baking sheet.
6. Bake for 18–20 minutes until golden and firm to the touch. Cool slightly before serving.

The pecan flour gives these breadsticks a rich, toasty flavor and a satisfying crunch—no one will guess they’re gluten-free!

Tip: For extra flair, brush the dough with melted butter and sprinkle with flaky salt before baking.

Pecan Flour Cheesecake Crust

This nutty, buttery crust adds a rich, toasty depth to any cheesecake—no rolling pin required!

Ingredients:

• 1 1/2 cups pecan flour (finely ground pecans)
• 3 tbsp granulated sugar
• 1/4 tsp fine sea salt
• 4 tbsp unsalted butter, melted
• 1/2 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F. Lightly grease a 9-inch springform pan.
2. In a bowl, whisk together 1 1/2 cups pecan flour, 3 tbsp sugar, and 1/4 tsp salt until combined.
3. Pour in 4 tbsp melted butter and 1/2 tsp vanilla extract, stirring until the mixture resembles wet sand.
4. Press the mixture firmly into the pan’s bottom and 1 inch up the sides. Bake for 10–12 minutes until fragrant and lightly golden.
5. Cool completely before adding cheesecake filling.

The pecan flour toasts as it bakes, giving this crust a caramel-like flavor that pairs perfectly with creamy fillings.

Tip: For extra crunch, swap 2 tbsp of pecan flour with finely chopped toasted pecans.

Pecan Flour Pumpkin Bread

This cozy pumpkin bread gets a nutty upgrade with pecan flour, making it extra moist and rich—perfect for your next lazy weekend bake.

Ingredients:

• 1 ½ cups pecan flour (packed)
• 1 cup pumpkin puree
• 2 large eggs
• ½ cup maple syrup
• ¼ cup melted coconut oil
• 1 tsp vanilla extract
• 1 tsp cinnamon
• ½ tsp ground ginger
• ½ tsp baking soda
• ¼ tsp salt

Instructions:

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan or line with parchment paper.
2. In a large bowl, whisk together pumpkin puree, eggs, maple syrup, melted coconut oil, and vanilla extract until smooth.
3. Add pecan flour, cinnamon, ginger, baking soda, and salt. Stir until just combined (don’t overmix).
4. Pour batter into the prepared pan and bake for 45–50 minutes, until a toothpick inserted comes out clean.
5. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

The pecan flour gives this bread a subtly toasty flavor and tender crumb—no one will guess it’s gluten-free!

Tip: For extra crunch, sprinkle chopped pecans on top before baking.

Pecan Flour Zucchini Muffins

These tender, nutty muffins are packed with fresh zucchini and cozy cinnamon spice—perfect for sneaking veggies into breakfast or snack time.

Ingredients:

• 1 ½ cups pecan flour
• 1 tsp baking soda
• ½ tsp salt
• 1 ½ tsp cinnamon
• 2 large eggs
• ⅓ cup maple syrup
• ¼ cup melted coconut oil
• 1 tsp vanilla extract
• 1 ½ cups grated zucchini (squeezed dry)

Instructions:

1. Preheat oven to 350°F. Line a muffin tin with parchment liners.
2. Whisk together 1 ½ cups pecan flour, 1 tsp baking soda, ½ tsp salt, and 1 ½ tsp cinnamon in a bowl.
3. In another bowl, beat 2 large eggs, then mix in ⅓ cup maple syrup, ¼ cup melted coconut oil, and 1 tsp vanilla extract.
4. Fold the dry ingredients into the wet mixture until just combined, then gently stir in 1 ½ cups grated zucchini.
5. Divide batter evenly into 10 muffin cups. Bake for 22–25 minutes until tops spring back when pressed.

The pecan flour gives these muffins a rich, buttery depth—no one will guess they’re grain-free! Tip: For extra crunch, sprinkle muffin tops with chopped pecans before baking.

Pecan Flour Apple Crisp

This cozy twist on classic apple crisp swaps traditional flour for nutty pecan flour, adding a rich depth of flavor and irresistible crunch.

Ingredients:

• 4 cups thinly sliced apples (such as Honeycrisp or Granny Smith)
• 1/4 cup pure maple syrup
• 1 tbsp lemon juice
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 cup pecan flour
• 1/3 cup old-fashioned rolled oats
• 3 tbsp cold unsalted butter, cubed
• 2 tbsp brown sugar
• Pinch of salt

Instructions:

1. Preheat oven to 375°F. Toss apples with maple syrup, lemon juice, 1/2 tsp cinnamon, and nutmeg. Spread evenly in an 8×8″ baking dish.
2. In a bowl, mix pecan flour, oats, remaining 1/2 tsp cinnamon, brown sugar, and salt. Cut in butter with a fork until crumbly.
3. Sprinkle topping over apples. Bake for 30-35 minutes until bubbling and golden brown.

The pecan flour creates a uniquely toasty, almost shortbread-like crust that pairs perfectly with the tender apples. For extra texture, try sprinkling chopped pecans over the topping before baking!

Pecan Flour Carrot Cake

This moist, nutty carrot cake skips the all-purpose flour but keeps all the cozy spice and sweetness you crave—perfect for gluten-free bakers or anyone craving a richer twist.

Ingredients

• 2 cups finely grated carrots (packed)
• 2 cups pecan flour
• 3 large eggs, room temperature
• 1/2 cup melted coconut oil
• 1/2 cup pure maple syrup
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/2 tsp baking soda
• 1/4 tsp salt

Instructions

1. Preheat oven to 350°F. Grease an 8-inch round cake pan and line the bottom with parchment paper.
2. In a large bowl, whisk together 2 cups pecan flour, 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, 1/2 tsp baking soda, and 1/4 tsp salt.
3. In another bowl, beat 3 eggs, 1/2 cup melted coconut oil, 1/2 cup maple syrup, and 1 tsp vanilla until smooth. Fold in grated carrots.
4. Gently mix wet ingredients into dry until just combined. Pour batter into the prepared pan.
5. Bake for 30–35 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then transfer to a rack.

The pecan flour gives this cake a toasty depth that pairs beautifully with the maple syrup’s caramel notes—no frosting needed!

Tip: For extra texture, toast 1/4 cup chopped pecans and sprinkle them over the batter before baking.

Pecan Flour Snickerdoodle Cookies

These nutty, cinnamon-kissed snickerdoodles swap traditional flour for pecan flour, adding a rich, toasty depth that pairs perfectly with the classic cookie’s cozy spice.

Ingredients:

• 1 1/2 cups pecan flour
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp cream of tartar
• 1/4 tsp salt
• 2 tbsp granulated sugar + 1 tsp ground cinnamon (for rolling)

Instructions:

1. Preheat oven to 350°F and line a baking sheet with parchment paper.
2. In a bowl, cream together the softened butter and 3/4 cup sugar until fluffy, about 2 minutes. Beat in the egg and vanilla extract.
3. Whisk together the pecan flour, baking soda, cream of tartar, and salt, then gently fold into the wet ingredients until just combined.
4. In a small dish, mix the remaining 2 tbsp sugar and 1 tsp cinnamon. Roll dough into 1-inch balls, then coat generously in the cinnamon-sugar mixture.
5. Arrange dough balls 2 inches apart on the baking sheet. Bake for 10–12 minutes until edges are set but centers are still soft.
6. Let cool on the sheet for 5 minutes before transferring to a rack. The pecan flour keeps these cookies tender with a subtly crumbly, melt-in-your-mouth texture—no one will guess they’re gluten-free!

Tip: For extra nutty flavor, toast the pecan flour in a dry skillet over low heat for 3–4 minutes before using (let it cool first).

Conclusion

With these 18 delicious pecan flour recipes, going gluten-free has never been tastier! Whether you’re baking cookies, whipping up pancakes, or craving something savory, there’s a dish here for every craving. We’d love to hear which recipe is your favorite—drop a comment below and share this roundup on Pinterest so others can enjoy these nutty, wholesome treats too. Happy cooking!