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–+ servings

Pecan Pie Cookies

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Prep Time: 15 minutes
Cook Time: 12 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!