A subtly sweet shortbread topped with pecan pie filling… does it get any better?
When I was little, my mom made sure we had pecan pie every holiday; it was my dad’s favorite. Since changing my eating habits I wanted to make a healthier alternative to the sugar-filled classic, something I didn’t have to feel guilty about eating.
These are definitely guilt-free.
And tasty too!
I am willing to bet you will have a hard time NOT eating the filling… just make sure you save enough of it to fill the cookies!
This recipe is linked to Freaky Friday, Gluten Free Fridays, Healthy Vegan Fridays, Simple Meals Friday, Fight Back Friday, Allergy Friendly Friday, Wellness Weekend, Monday Mania, My Meatless Mondays, Make Your Own Monday, Slightly Indulgent Tuesdays, Traditional Tuesdays, Fat Tuesdays,Wheat-Free Wednesdays, Allergy Free Wednesdays, Gluten Free Wednesdays, and the EOA Link Up.
Pecan Pie Cookies
Yields about 18 cookies
For the filling:
1/3 cup dates, chopped
5 tablespoons maple syrup
1/4 cup coconut oil
1 tablespoon almond milk
1/4 teaspoon vanilla extract
1/8 teaspoon sea salt
1 1/2 cups pecans, chopped
For the cookie base:
2 1/4 cup blanched almond flour, packed (I used Honeyville)
1/4 teaspoon sea salt
1/4 teaspoon baking soda
5 tablespoons coconut oil, at room temperature
3 tablespoons maple syrup
1-2 tablespoons almond milk
1 1/2 teaspoons vanilla extract
To make the filling:
- Cover the chopped dates in 1 cup of hot water and set aside for at least 10 minutes.
- In a small saucepan over low heat, combine the maple syrup, coconut oil, almond milk, and vanilla extract. Stir until the coconut oil is just melted and then remove from heat.
- Drain and discard the hot water from the dates, and place the dates in a blender with the saucepan contents. Blend until smooth, pour back into the saucepan (so you don’t dirty another bowl) and then stir in the sea salt and chopped pecans. Set aside.
To make the cookie base and form the cookies:
- Preheat oven to 350 degrees (F) and line a cookie sheet with parchment paper.
- In a large mixing bowl, combine the almond meal, sea salt, and baking soda. Whisk in the coconut oil until the dough resembles coarse crumbs.
- Stir in the maple syrup, vanilla, and almond milk. Start with 1 tablespoon of almond milk and add another tablespoon only if the dough needs more moisture to pull it together.
- Roll the dough into balls (using about 1 1/2 tablespoons of dough each) and place on the cookie sheet. Flatten the balls of dough and use your fingers to make a well (or indentation) in the middle of the cookies.
- Generously fill the cookies with the pecan pie filling (and I do mean generously fill, otherwise you will be left with a lot of filling left over).
- Bake for 12 to 14 minutes, or until the bottoms of the cookies are golden brown.
- Allow the cookies to completely cool on the cookie sheet (otherwise they will fall apart).
Enjoy… and please let me know how you like these! I love comments!
xoxo
Megan
I’m definitely going to have to try these!
Is there an oil that I could substitute for the coconut oil?
Hi Kari,
Possibly palm shortening, just keep in mind I haven’t tried it myself. If you do try it, please come back and leave a comment to let us know how they turned out.
Good luck!
Megan
Megan, these are absolutely brilliant. Seriously. Not only do I love the flavor combo…but I LOVE little finger foods. I want these NOW.
Great recipe my friend.
Hugs,
–Amber
Hi Amber-
Thank you dear friend! I wish you were closer, because I would share my stash with you!
Hugs,
Megan
Oh yum! I made a very basic cookie the other day using coconut oil and almond flour for the first time last week and it was absolutely gorgeous. My husband even liked it and he never likes my baking normally. These look like a luxury twist on the simple cookie I made. I adore pecans so I’m definitely going to try this. Thank you.
Hi Katherine,
I can’t wait to hear what you think of these. Thanks for stopping by!
I love the combination of almond flour and coconut oil. I think they compliment each other beautifully; you just can’t go wrong with either!
Hugs,
Megan
I love almond flour cookies made with coconut oil! The protein works great to stabilize my blood sugar. And I was so surprised by the depth of flavor the combo creates. This is going on my list for holiday baking. =)
Thanks, Marya!
Love the sound of these cookies. And I love how versatile the base of the cookie is. They would be delicious with all sorts of fillings (although I’m partial to this pecan pie!).
Hi Alyssa,
Although, I’m with you… I’m partial to the pecan pie!
Thank you! Yes, these would be great with all sorts of fillings.
Hugs,
Megan
What an awesome idea! Thanks for the great recipe
You are totally welcome, Cassidy! Thank you!
These are ingenious!!! They’re going in my Christmas baking pile!!!!
My husband’s family make a cookie called pecan tassies where the crust is done in a mini muffin pan… I just might have to test it out with this cookie! I like to make GF things that appear “normal” and expected.
Awesome!
Thanks, Anne. You’ll have to let me know what you think of them!
Hugs,
Megan
These sound heavenly Megan! Yum, yum. I can never pass up pecan pie so these cookies are right up my alley!
Sweet Laura! Thank you!
Hugs!
These couldn’t look anymore delicious…I am sucker for pecan pie (the real stuff!)! Pinned for trying!
Thanks, Tessa!
Hugs,
Megan
I don’t know if these can really be called “guilt free” when you eat half of the pecan topping before topping the cookies.
My cookies melted in the oven (not your fault…a curse must have been put upon me at one time, because I always melt cookies) so they look a lot different than yours, however the taste is FABULOUS!!! I have blisters on my tongue to prove it since I couldn’t wait to let them cool before eating them. AWESOME recipe!!
Thank you!! I had an issue eating half of the pecan topping too… he-he!!
Hugs,
Megan
HI Megan! Your cookies look awesome! I love pecans, we had to ditch them over a year ago with a slew of food allergies that were DX in our house. I am sure you understand
Happy to connect with you and happy to have you link up!
Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest!
I hope to see you again this week!
Stop by this week to see if you were the winner of the Sugar and Spice Prize pack! We had a super great variety of recipes and entries this week!
Cindy from vegetarianmamma.com
How long can these be kept and/or do they freeze well?
I made these the other day and they turned out absolutely amazing! Came out exactly like the picture, and my husband came back for seconds (and thirds). The only problem I had was they didn’t last long enough!
I guess I’ll have to make a double batch next time. Thanks so much for the recipe, Megan!
These look fantastic Megan! My mom is a die hard Pecan Pie fan so I want to bake her a batch! Thanks for another great recipe.
These are DEFINITELY going to be on my dessert table for Christmas! I love pecan pie too and pecan tassies that I’ve not been able to make for years. I’m so excited to get to make these! Thanks so much for this great recipe!
These look absolutely amazing. I feel guilty eating a regular (gluten free, of course) pecan pie, but these sound like a wonderful, guilt free treat.
Pingback: healthy vegan friday #21 | the veggie nook
Wow! These look amazing! You’ve combined all of my favorite ingredients in an awesome little cookie!
Thanks, Rachel!
How should I store these? Making now (Friday night) for part on Sunday.
Thanks!
Hi Tara,
I’ve stored these in an airtight container at room temperature overnight, but they’ve never lasted long enough for me to see how they do longer than that (they get devoured)! I would probably recommend storing them in the refrigerator past 24 hours.
Megan
Pingback: Christmas Cookie Recipes | Healthy Cookie Recipes
I think I might just make the filling and call it a day! It sounds absolutely mouthwatering. I’ve never been one for cookies or pies, but I’m always a fan of what’s inside: warm cinnamony apples? yes, please. Chocolate chips by the handful? – of course! I think the crust takes away from my eating experience, but I may be crazy.
Hi Jodye,
HA!! I like the way you think!
Megan
Hi Megan,
I just made your Pecan Pie Cookies, and they are amazing! A little flatter than yours, but still lovely and so delicious. For anyone up high- I’m at 6500 feet, and I used the half the amount of baking soda, and upped the oven temp 15 degrees with great results. Thanks for such an amazing recipe! I’ll be eating the leftover filling on GF waffles tomorrow morning
~Sarahlynn
Hi Sarahlynn,
And what a great idea… a waffle topping. YUM!!
You are so welcome! I don’t have any experience baking at a high altitude, so your tips are very much appreciated!
Hugs,
Megan
Pingback: Sunday Snippets
I made these yesterday and they were delicious…better than the mini pecan pies I made years ago!
Thank you for sharing your wonderful recipe!
You are so welcome, June!
Hugs,
Megan
this filling is ridiculous1 I just LOVE it…and although not guilt free in my book….it is certainly a much better option than most! Next time I will try hem as tartlets or bars, so good Megan…he reader fav this week was a good pick!
Oh my, these do look delicious, Megan! And I love all the ingredients. Thanks for sharing them for this month’s cookie theme.
Pingback: Allergy-Free Wednesdays: Holiday Edition for December 19, 2012 | The Willing Cook
Pingback: Chocolate Bark, Herb Coconut Flour Biscuits, Pecan Pie Cookies, Apple Blackberry Crumble & More
Pingback: Allergy-Free Wednesdays, Blog Hop Week 48 | Gluten Free Pantry
Pecan pie anything gets my attention. These look lovely! Must try. Thanks for posting.
–Eileen
I’m thinking these could only benefit from a chocolate drizzle. Thanks for posting this recipe!
I use your recipes like crazy! I would love if you made it so the actual recipe could be printed without printing all 10 pages of pictures and comments. Keep sharing and thanks for your time!
Oh, these look amazing! Perfect for the holidays!
These look absolutely DELICIOUS! I think I’ll try them next time I’m craving pecan pie!
these look incredible. will make them tomorrow with my kids.
Just made a batch and they are insanely good! Topped a few of them with bacon, heaven!
Made these and everyone loves them! I used palm shortening and they turned out great. Its hard to use all the filling – you could make a small tart with the amount of filling the recipe calls for. Thanks for a new addition to our holiday favorites.
These are wooooonderful!
I made these on Christmas Eve and they were amazing!!! I made less filling by using only 1 cup of pecans. They were amazing!
Are you some kind of a genius??? How do you come up with these wonderful, all natural recipes. You truly have a gift and you are helping the world with it Megan. I know so many people who would love these that only eat whole, natural desserts. Thank you …. again
Did you use the solid coconut oil or the liquid version? I find that i have a hard time baking with the solid one sometimes
Hi Ashley,
The solid; I don’t trust the liquid coconut oil. Coconut oil in its true form is supposed to be solidified at room temperature. Some trust the liquid coconut oil, but I don’t. They have to do something to it to keep it liquid, so it’s just not my preference!
Megan
Megan,
This is an awesome recipe, and I agree; it is guilt-free! I would like to feature this tomorrow on the ‘EOA’ Wednesday link-up!! Great post! Thanks for sharing at Deep Roots at Home
Hi Jacqueline,
Thanks so much for stopping by, and thank you for featuring my recipe on the EOA Link Up!
Hugs,
Megan
Just made these today for my hubby’s birthday. He loves pecan pie, but since we went Paleo almost a year ago, we haven’t had any. I just wanted something special for him today. These cookies are ah-mazing and fit the bill perfectly! I wouldn’t change a thing, and they will be a keeper for my family! I’m just sad I didn’t find these before the holidays. I will add them to my baked gifts next year! I will be spending some time looking around your blog for other recipes. Thank you so much. Also, I think I will follow the idea one poster had about adding chopped bacon to the top.mmmm…..
Pingback: New weekly round up: Things I feed my (whole foods) kids 1/27/13
Pingback: paleo desserts | Pearltrees