• Melt butter in a large skillet over medium heat. Add in chopped pecans and cook, stirring occasionally, for 4 to 5 minutes, or until lightly toasted. Set aside until needed.
  3 tbsp butter, 1 1/4 cups raw pecans
• In a large mixing bowl or stand mixer, beat the softened (not melted) butter, coconut sugar and cane sugar until light and fluffy—about 2 minutes
  2 sticks (8oz) butter, 1/2 cup organic cane sugar, 1 scant cup organic coconut sugar + 2 tsp black strap molasses
• Add in vanilla. Beat in eggs and egg yolk, one at a time, beating until eggs are just combined.
  1 tbsp vanilla extract, 2 large eggs + 1 extra egg yolk
• Using a rubber spatula, fold in the flour, stirring until just combined. Fold in the buttered pecans.
  2 1/2 cups Bob's Red Mill 1 to 1 Baking Flour, 3/4 tsp salt, 1 tsp baking soda, 1 tbsp Arrowroot Powder (or Cornstarch)

To Bake

• Preheat the oven to 375 degrees (F). Line two large baking sheets with parchment paper. 
• Using a large cookie scoop, divide the dough into 3-tablespoon sized balls and place onto prepared baking sheets, leaving about 3 inches between each ball of dough for spreading.
• Firmly press a pecan half on top of each ball of cookie dough. 
• Bake, one tray at a time, in a preheated oven for 10 to 11 minutes. Don't overbake! Gluten Free cookies are better slightly under baked to keep them gooey and not too dry.
• Sprinkle warm cookies with granulated sugar. 
• Allow cookies to cool on the pan for 15 minutes, then carefully transfer to a cooling rack. 

Vanilla Frosting

• Mix all ingredients together in a small bowl
  1/2 cup powdered sugar, 1/4 tsp vanilla extract, 1-2 tsp milk