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.
Nutrition
Serving: 1 cookieCalories: 189kcalCarbohydrates: 19gProtein: 3gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 134mgPotassium: 44mgFiber: 3gSugar: 2gVitamin A: 6IUVitamin C: 0.3mgCalcium: 18mgIron: 1mg
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