Pecan Pie Cookies
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These pecan pie cookies are soft baked 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.
The pecan pie filling is my go-to! I’ve used it to make Pecan Pie Mini Cheesecakes and Pecan Pie Protein Bars, too!
I love that you get all the gooeyness, without the corn syrup and loads of sugar!
Why You’ll Love These Pecan Pie Cookies
- They’re gluten free, and sweetened without refined sugars
- They can be dairy free as well
- You get to enjoy all the sweetness of gooey pecan pie filling, without the corn syrup or excess sugars
- Your guests will absolutely love them!
- They’re perfect with thanksgiving, Christmas, or any fall or holiday event you’ve got coming up
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
- 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!
Variations for Dietary Preferences
- Butter– if dairy free you can sub this foe vegan butter or coconut oil
- Sweetener – You can use coconut sugar or organic cane sugar in place of the sugar free sweetener
- Egg – I have not tried for certain, but a flax egg should hold up well in this recipe
- Molasses – brings out the traditional pecan pie flavor. If you don’t have this you can substitute for pure maple syrup
- Almond flour – unfortunately, almond flour holds moisture much differently than other flours. I don’t believe substituting another flour would work well here.
If you give these Pecan Pie Cookies a try I would love if you could leave a comment below sharing your thoughts! Or tag me on social media so I can see your version!
See how others are enjoying this recipe!
I made your pecan pie cookies and they are sooooo delicious!
-Emily
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!