Gluten Free Pecan Pie Cookies Recipe

Prep Time 25 mins
Cook Time 15 mins
Cooling Time 40 mins
Total Time 1 hr 20 mins
Cooking Method: Baking
Difficulty: Intermediate
Calories: 220 per cookie
Ingredients
    Cookie Dough (Base)
  • ½ Cup Unsalted Butter (110g)
  • ½ Cup Granulated Sugar (100g)
  • ½ Cup Dark Brown Sugar (packed) (110g)
  • 2 large eggs + 1 egg yolk, (room temperature)
  • 2 Tsp Vanilla Bean Paste
  • 1 Cup Gluten-Free Bread Flour (130g)
  • ¾ Cup Gluten-Free All-Purpose Flour (90g)
  • ¼ Cup Oat Flour (30g)
  • ¼ Tsp Baking Soda
  • ½ Tsp Baking Powder
  • ½ Tsp Fine Sea Salt
  • Pecan Pie Filling
  • 1 Cup Pecans (chopped)
  • ½ Cup Light Brown Sugar (Firmly Packed)
  • ¼ Cup Heavy Whipping Cream
  • 1 Tsp Vanilla Extract
  • ½ Tsp Cinnamon
  • Maple Butter Topping
  • 8 Tbsp Unsalted Butter (1 stick, softened)
  • ⅛ Cup Maple Syrup (Dark or Robust)
  • ½ Tsp Kosher Salt
  • ¼ Tsp Ground Cinnamon
  • ¼ Tsp Maple Extract
Instructions
  1. 1
    Make the Cookie Dough
    1. In a saucepan, brown ½ cup (110g) unsalted butter and let it cool slightly.
    2. In a large mixing bowl, cream the browned butter with ½ cup (100g) granulated sugar and ½ cup (110g) packed dark brown sugar until light and fluffy.
    3. Mix in 2 large eggs and 1 egg yolk, along with 2 teaspoons vanilla bean paste, until smooth.
    4. In a separate bowl, whisk together 1 cup (130g) gluten-free bread flour, ¾ cup (90g) gluten-free all-purpose flour, ¼ cup (30g) oat flour, ¼ teaspoon baking soda, ½ teaspoon baking powder, and ½ teaspoon fine sea salt.
    5. Gradually mix the dry ingredients into the wet until just combined.
    6. Cover the bowl and chill the dough for at least 1 hour.
  2. 2
    Prepare the Pecan Pie Filling
    1. In a small saucepan over medium heat, combine ½ cup firmly packed light brown sugar and ¼ cup heavy whipping cream.
    2. Cook for 2–3 minutes, stirring constantly, until slightly thickened.
    3. Remove from heat and stir in 1 teaspoon vanilla extract, ½ teaspoon cinnamon, and 1 cup chopped pecans.
    4. Let the filling cool until it’s scoopable.
  3. 3
    Bake the Cookies
    1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
    2. Scoop the chilled cookie dough into balls, about 2 tablespoons each, flatten slightly, and press a small well into the center.
    3. Spoon about 1 teaspoon pecan filling into each well.
    4. Bake for 10–12 minutes, or until the edges are golden.
    5. Let the cookies cool completely before topping.
  4. 4
    Whip the Maple Butter
    1. In a stand mixer, whip 8 tablespoons (1 stick) softened unsalted butter until light and fluffy.
    2. Add ⅛ cup dark or robust maple syrup, ½ teaspoon kosher salt, ¼ teaspoon ground cinnamon, and ¼ teaspoon maple extract.
    3. Whip for another 2–3 minutes until smooth and airy.
    4. Once the cookies are completely cooled, use a small cookie scoop to add a dollop of maple butter to each cookie.
  5. 5
    Total Time

    Prep Time: 25 minutes 

    Cook Time: 10–12 minutes per batch

    Cool Time: 30–40 minutes 

    Total Time: 1 hour, 20 minutes

    Serving Size: 1 cookie
    Yield:
    24 cookies
    Estimated Calories Per Serving:
    220 calories per cookie

Note

Keywords: Gluten-Free

Thank you for trying out this recipe! We hope you enjoy making and sharing this delightful treat with your loved ones.