One of the things I enjoy making most is cookies. I also really like pecan pie. So, why not marry the 2 together? Pecan pie cookies are nutty, buttery, and slightly addicting. If you don’t eat the entire batch, you could get a jump start on Christmas baking, as pecan pie cookies freeze really well. This version is gluten free, but you can easily sub out the gluten free flour for regular flour. I’ve made them both ways and they are equally scrumptious! Awesome with coffee. I think I say that about every baked good, though.
Gluten Free Pecan Pie Cookies
Ingredients
- 1 c. brown sugar
- 3/4 c. butter room temperature
- 1 egg
- 2 tsp. vanilla
- 2 c. gluten free flour
- 2 tsp. baking powder
- 1/2 tsp. salt
Filling
- 1 c. pecans
- 1/2 c. brown sugar
- 1/4 c. heavy whipping cream
- 2 tsp. vanilla
Instructions
- Preheat oven to 350 degrees. Place pecans on a baking sheet. Toast in oven until aromatic – about 7-10 minutes. Set aside. Chop when cooled.
- In a mixing bowl, cream together butter and brown sugar. Mix in egg and vanilla. Add dry ingredients, mix until combined.
- Line baking sheet with parchment paper. Use a scoop to form dough into evenly sized balls. Place on baking sheet. Using your thumb, form a well in the middle of each cookie.
Filling
- In a medium bowl, stir together the filling ingredients, adding the chopped pecans last.
- With a smaller scoop or a tablespoon, fill the cookie wells with filling. Bake 8-12 mins, depending on how firm you like your cookies. Cool completely before storing in an air tight container.
Notes
Regular (non-gluten free) option – sub gluten free flour with same amount of regular flour
