Toast Pecans. Spread pecans out on a baking sheet and roast at 350 degrees F 8-10 minutes, until fragrant and toasted. Cool pecans slightly, then roughly chop pecans. Set aside.

Combine Dry Ingredients. In a medium bowl, combine gluten-free flour, baking soda, baking powder, salt, and cinnamon. Whisk until well blended and set aside.

Cream Butter & Sugars. In the bowl of a stand mixer (or a large mixing bowl), combine softened butter, brown sugar, and granulated sugar. Cream with the paddle attachment (or a hand mixer) 2-3 minutes, until smooth and fluffy.

Combine. Scrape down the sides of the bowl and mix in egg, maple syrup, vanilla, and maple extract. (The mixture may look a little separated. Don't panic!)

Mix In Dry Ingredients. Add the dry ingredients and mix on low speed until just a few floury patches remain. Add chopped pecans and continue mixing until evenly blended. The dough will seem fairly soft.

Chill Cookie Dough 2 Hours. Do NOT skip this step, or your cookies will spread far too much.

Preheat & Prep. When you're ready to bake the cookies, preheat oven to 350 degrees F. Line two cookie sheets with parchment paper. (This way, you can alternate cookie sheets with each batches and avoid putting cold dough on a hot cookie sheet)

Scoop & Roll Dough. Use a medium cookie scoop to measure 1 1/2 Tablespoon scoops of cookie dough. Roll each dough ball smooth with your hands and place on a prepared baking sheet.

Bake 10-12 Minutes, or until set around the edges and just golden brown. Keep in mind the cookies will continue to set as they cool. Use a large round cookie cutter to gently coax the warm cookies into perfect circles if desired. Let the cookies 1-2 minutes on the baking sheet before transferring to a wire rack to cool completely.

Combine. In a medium bowl, combine powdered sugar, cream, maple syrup, vanilla, maple extract, and a pinch of salt.

Whisk until smooth. Ideally, you want the glaze nice and thick so it's opaque, but thin enough to be drizzled. If the glaze is too thick, add additional cream 1/2 teaspoon at a time, until it thins out to your desired consistency. If the glaze is too thin, add additional powdered sugar 1 Tablespoon at a time until it's thick enough.

Drizzle Glaze Over Cookies. Use a spoon or fork to drizzle the maple glaze over the cooled cookies and allow the glaze to set completely.

Serve & Store. Enjoy right away once the glaze sets, or store leftover cookies in an airtight container at room temperature 2-3 days. Or, freeze cookies up to 2 months. (If freezing, I recommend separating layers of cookies with a sheet of parchment or waxed paper to protect the glaze.)