Preheat oven to 375 degrees and line baking pans with silicone liners.
Beat sugars, butter, peanut butter, vanilla and eggs in large mixing bowl.
Stir in gluten free flour blend, baking soda, and salt.
Stir in chopped pecans and chocolate chips.
Drop dough about 2 inches apart onto prepared baking pans.
Bake 8 to 10 minutes or until light brown (centers will be soft).
Cool 5 minutes on pan before removing to a wire rack to cool completely.
Notes
Check the ingredients of your gluten free flour mix for xanthan gum. If your flour mix doesn’t contain it, try adding ¾ teaspoon to the recipe. I used Bob’s Red Mill Gluten Free 1 to 1 Baking Flour which has xanthan gum in it.
Make sure to use butter, peanut butter, and eggs that are at room temperature. It’s quicker and easier to mix up these ingredients when they’re at room temperature, than it is when they are straight from the refrigerator.
Use a medium cookie scoop to drop the dough on the prepared pans. The scoop allows you to use the same amount of dough for each cookie.