Pecan Pie Cookies

Soft baked cookies stuffed with a gooey indulgent pecan pie filling; these are sure to WOW all of your guests this holiday season! They’re gluten free, refined sugar free, and can be made dairy free, too.

Serves: 12

Ingredients

• 1/4 cup Butter, Unsalted, soft
• 2 Tbsp Coconut Oil, Soft
• 6 Tbsp Classic Monkfruit Sweetener (with Erythritol), Or coconut sugar
• 1 whole Egg
• 1 tsp Pure Vanilla Extract
• 1 tsp Molasses
• 1 cup Almond Flour, +2 tbsp
• 1/4 cup Coconut Flour
• 1/4 tsp Baking Soda
• 1/4 tsp Sea Salt
• 1 1/4 cups Pecans
• 1/4 cup Pure Maple Syrup
• 1/4 cup Almond Butter
• 1 Tbsp Ghee, Or butter / vegan butter
• 1 tsp Pure Vanilla Extract
• 2 Tbsp Mini Chocolate Chips, Semi-Sweet
• 1 pinch Maldon Sea Salt Flakes

Process

1. Beat butter, coconut oil, and sugar together
2. Add egg & extracts and beat again
3. Add remaining ingredients until smooth
4. Wrap dough in plastic wrap and refrigerate for half hour
5. Dust a surface with coconut flour and roll out dough
6. Roll into balls- 10-12 depending how large you’d like them (the larger the more filling you can get in them). Flatten slightly
7. Freeze for 10 min
8. Then bake at 325 for 12-13 minutes.
9. Right out the oven Use a cookie cutter to swirl your cookies into perfect circles and use the back of a spoon to press a center into the cookies to allow for the filling. Allow to cool several minutes on baking sheet, then move to cooling rack
10. On stove combine combine almond butter, ghee, and maple syrup, stirring until fully mixed. Remove from stovetop and stir in pecans and coat well
11. Scoop into the center of your cookies
12. Sprinkle with mini chocolate chips and flakey sea salt
13. Enjoy!

Pecan Pie Cookies

Print Pin Rate

Prep Time: 15 minutes minutes

Cook Time: 12 minutes minutes

Servings: 12

Ingredients

Cookie

• 1/4 cup Butter Unsalted, soft
• 2 Tbsp Coconut Oil Soft
• 6 Tbsp Classic Monkfruit Sweetener with Erythritol – Lakanto, Or coconut sugar
• 1 whole Egg
• 1 tsp Pure Vanilla Extract
• 1 tsp Molasses
• 1 cup Almond Flour +2 tbsp
• 1/4 cup Coconut Flour
• 1/4 tsp Baking Soda
• 1/4 tsp Sea Salt

Pecan Filling

• 1 1/4 cups Pecans
• 1/4 cup Pure Maple Syrup
• 1/4 cup Almond Butter
• 1 Tbsp Ghee Or butter / vegan butter
• 1 tsp Pure Vanilla Extract
• 2 Tbsp Mini Chocolate Chips Semi-Sweet
• 1 pinch Maldon Sea Salt Flakes

Instructions

• Beat butter, coconut oil, and sugar together
• Add egg & extracts and beat again
• Add remaining ingredients until smooth
• Wrap dough in plastic wrap and refrigerate for half hour
• Dust a surface with coconut flour and roll out dough
• Roll into balls- 10-12 depending how large you’d like them (the larger the more filling you can get in them). Flatten slightly
• Freeze for 10 min
• Then bake at 325 for 12-13 minutes.
• Right out the oven Use a cookie cutter to swirl your cookies into perfect circles and use the back of a spoon to press a center into the cookies to allow for the filling. Allow to cool several minutes on baking sheet, then move to cooling rack
• On stove combine combine almond butter, ghee, and maple syrup, stirring until fully mixed. Remove from stovetop and stir in pecans and coat well
• Scoop into the center of your cookies
• Sprinkle with mini chocolate chips and flakey sea salt
• Enjoy!