Step 1

Cream the butter and brown sugar in a large bowl until light and fluffy.  Add the vanilla, 2 tablespoons yogurt and egg/sub, beating until light and thoroughly mixed.  Finally, mix in the gluten free flours and chopped pecans. Add more yogurt if needed to get the dough to hold together.

Step 3

Refrigerate the dough until cold, at least 1-2 hours.

Step 5

Preheat oven to 350 F (static) or 325 F (convection).

Step 7

Scoop tablespoons of the dough onto a parchment-lined baking sheet, flattening the balls of dough slightly.  The final product will look very much coming out of the oven like it did going in, so make 'em pretty!

Step 9

Bake for 10-15 minutes, until cooked through and slightly browned (baking longer makes crispier cookies).  Cool for 5 minutes slightly before removing from baking sheet.