These gluten-free Pecan Pie Cookies are a delightful twist on the classic holiday pie. With a tender, melt-in-your-mouth cookie base and a rich, nutty filling, they’re the perfect bite-sized treat for any occasion. Whether you’re looking for a sweet addition to your holiday spread or a fun cookie for a mid-week treat, these Pecan Pie Cookies will satisfy your dessert cravings in the most delicious way possible.
The Secret to a Perfect Gluten Free Cookie
The key to creating a gluten-free cookie that is both soft and slightly chewy lies in the balance of ingredients. A blend of gluten-free flour and cornstarch (or potato starch for those that stay away from corn) gives these cookies a light texture without being too crumbly. Meanwhile, using unsweetened applesauce helps keep the dough moist and tender, adding a subtle hint of sweetness that complements the pecan filling beautifully.
The Rich Pecan Filling
The filling is where these cookies truly shine. A combination of chopped pecans, coconut milk, and a touch of sugar-free maple syrup creates a caramel-like filling that tastes just like the center of a traditional pecan pie. The addition of cinnamon and vanilla extract enhances the warm, cozy flavors, making these cookies the ultimate autumn-inspired treat.
Baking Tips and Tricks
- Chill the Dough: Make sure to chill the cookie dough before shaping. This helps prevent the cookies from spreading too much during baking, ensuring that the filling stays in place.
- Creating the Perfect Well: When pressing down the dough balls, aim for a deep, rounded well in the center. This will hold the pecan filling without spilling over the edges.
- Even Baking: For best results, bake the cookies on the middle rack of your oven, rotating the baking sheet halfway through. This promotes even baking and prevents over-browning.
- Cooling the Filling: Let the pecan filling cool completely before spooning it onto the cookie dough. A cooled filling is thicker and easier to work with, making assembly a breeze.
Pairing Suggestions
These Pecan Pie Cookies pair beautifully with a warm beverage. Try serving them with a cup of hot apple cider, cinnamon-spiced coffee, or an orange spice tea. The sweet, nutty flavors of the cookies will enhance the comforting warmth of your favorite fall drinks.
Storing and Freezing
If you have leftovers, store these cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze the cookies without the filling for up to 2 months. Simply thaw at room temperature, add the filling, and bake until heated through for a fresh-baked taste every time.
Why Choose This Recipe?
These Pecan Pie Cookies are not only gluten-free but also lower in sugar thanks to the use of low-carb sweeteners. They offer the classic flavor of pecan pie in a more manageable serving size, making them a wonderful option for anyone looking to enjoy holiday treats without compromising on dietary preferences.
Final Thoughts
With a combination of rich, nutty flavors and a tender cookie base, these gluten-free Pecan Pie Cookies bring all the joy of traditional pecan pie into a convenient, cookie-sized package. Their buttery texture, caramelized filling, and sweet-spiced notes make them an irresistible addition to any dessert table. Enjoy them as a treat to share with loved ones or a snack just for yourself—either way, these cookies are sure to become a new favorite.
Pecan Pie Cookies (Gluten Free)
Ingredients
Cookie
- ½ cup avocado oil
- ¾ cup low carb granulated sweetener
- ½ cup unsweetened applesauce*
- 1 teaspoon vanilla extract
- ¼ cup low powdered sweetener
- 1 tablespoon cornstarch or potato starch
- 2 ¾ cups gluten-free flour
- 1 teaspoon baking soda
- ½ teaspoon salt
Filling
- 1 tablespoon cornstarch or potato starch
- 6 tablespoons coconut milk full fat
- 1 cup chopped pecans
- 2 tablespoons coconut oil
- 1/3 cup low carb brown sweetener
- 3 tablespoons sugar-free maple syrup
- ½ teaspoon ground cinnamon
- 1 teaspoon vanilla extract
Instructions
Cookie Dough
- In a medium-sized bowl, combine the flour, cornstarch, powdered sugar, baking soda, and salt. Stir well to ensure everything is evenly distributed. Set aside.
- In a separate large mixing bowl, add the oil, granulated sweetener, applesauce, and vanilla extract. Using a hand mixer on low speed, beat the ingredients together for 1-2 minutes until well combined and the mixture is slightly creamy.
- Gradually stir in the dry flour mixture until fully incorporated. The dough should be thick yet soft. If it seems too stiff, add 1-2 tablespoons of non-dairy milk to loosen it slightly.
- Cover the dough and refrigerate for at least 30 minutes. This will help prevent excessive spreading during baking.
Filling
- In a small bowl or measuring cup, mix 2 tablespoons of coconut milk with the cornstarch until smooth. Set this slurry aside.
- In a heavy-bottomed pan over medium heat, combine the coconut oil, 4 tablespoons of coconut milk, brown sweetener, and maple syrup. Stir frequently until a translucent syrup forms and begins to simmer gently.
- Reduce the heat to medium-low and stir in the chopped pecans. Let the mixture boil lightly for 3 minutes, stirring frequently until it starts to thicken slightly.
- Add the prepared cornstarch slurry, vanilla extract, and ground cinnamon to the syrup. Stir continuously for 2-3 minutes until the filling becomes very thick and takes a couple of seconds for any cleared area in the pan to fill back in.
- Remove the filling from heat and allow it to cool completely before using.
Assembly and Baking
- Preheat the oven to 350°F and line your baking sheets with parchment paper.
- Scoop slightly heaping 2-tablespoon portions of dough, rolling them into smooth balls. Place the dough balls onto the lined baking sheets, spacing them 2-3 inches apart.
- Use your fingers, the back of a round spoon, or a small bowl to press down each dough ball and create a deep well in the center. Smooth out any cracks around the edges to keep the shape intact.
- Spoon about 1 tablespoon of the cooled filling into the well of each cookie.
- Bake the cookies in the preheated oven for 9-11 minutes, or until the edges are firm and slightly golden.
