This was donated by a teenager at the 2009 Tampa Bay Celiac Cookie Exchange.
1. Preheat oven to 375 degrees.
2. Whip eggs until light. Gradually add flour, xanthan gum, salt, baking powder, and vanilla.
3. Beat the batter until smooth, then add broken pecans.
4. Grease and flour cookie sheets. Drop the batter on them, spaced well apart, from a teaspoon. Bake about 8 minutes. Remove from sheets while still warm.
From our home to yours, Tina Turbin.