Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

Cream together the unsalted butter, brown sugar, and granulated sugar in a mixing bowl until fluffy and light.

Add the eggs one at a time, mixing well after each addition. Stir in the pure vanilla extract.

Combine the gluten-free flour blend with any dry ingredients in a separate bowl. Gradually mix into the wet ingredients until well combined.

Fold in the coarsely chopped pecans and maple syrup until evenly distributed throughout the dough.

Scoop rounded balls of dough onto the prepared baking sheets about two inches apart. Bake for 10-12 minutes or until golden brown around the edges.

Let cool completely before serving.