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Gluten Free Pecan Pie Cookies

Paleo Guilt-Free Pecan Pie Cookies (vegan) - Allergy Free Alaska

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 Guilt-Free Pecan Pie Cookies are definitely guilt-free (Paleo & vegan). 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. 😉

Looking for another vegan and Paleo dessert recipe? Try these Paleo Almond Joy from Beaming Baker.

xoxo
Megan

You might also like these Vegan Paleo Pecan Pie Bars:
Vegan Paleo Pecan Pie Bars

Gluten-Free Pecan Pie Cookies

Gluten-Free Pecan Pie Cookies

Yield: about 18 cookies

Ingredients

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, gently packed
  • 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

Instructions

To make the filling:

  1. Cover the chopped dates in 1 cup of hot water and set aside for at least 10 minutes.
  2. 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.
  3. 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:

  1. Preheat oven to 350 degrees (F) and line a cookie sheet with parchment paper.
  2. In a large mixing bowl, combine the blanched almond flour, sea salt, and baking soda. Whisk in the coconut oil until the dough resembles coarse crumbs.
  3. 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.
  4. 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.
  5. 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).
  6. Bake for 12 to 14 minutes, or until the bottoms of the cookies are golden brown.
  7. Allow the cookies to completely cool on the cookie sheet (otherwise they will fall apart).

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Wanda

Friday 18th of December 2020

Any idea how will these will keep? My daughter is gluten free and I plan to include them at Christmas. I would like to make as far ahead as possible. Thoughts?

Mēgan

Thursday 24th of December 2020

Hi Wanda, I prefer to enjoy them the day I make them. If you make them ahead of time, the air gets to them and they become softer. Not a bad soft, but I definitely prefer them day of.

Dona

Monday 3rd of February 2020

Two questions: 1. Do you have nutritional values available? I am on a Keto diet and am wondering if that will work. 2. You say almond flour but in the directions you mention almond meal. Can they be interchanged? Thank you.

Mēgan

Sunday 16th of February 2020

Hi Donna, No, I do not provide nutritional values for my recipe at this time. Sorry about that.

Thank you for pointing that out! That's actually a typo. They are two different things, but blanched almond flour should be used in this recipe. I'll correct that! :)

Joann

Saturday 5th of October 2019

I just made these for a party and people loved them! No one would have know they were gluten free if I hadn’t told. So excited! Finally something with awesome flavor and texture. Holidays will be doable now! Thank you! Yum yum 😋

Mēgan

Saturday 12th of October 2019

I'm so happy to hear that, Joann! Thanks for coming back and letting me know you tried them!

Kim

Friday 14th of December 2018

Hi - can I make these with GF baking flour? And is the dough supposed to be dry-ish?

Thanks! Kim

Megan

Monday 17th of December 2018

Hi Kim, No, I don't recommend making these with GF baking flour. This recipe was written specifically with blanched almond flour in mind. Blanched almond flour is high in healthy fats, so the dough stays moist. GF baking flour does not contain the same level of fat and natural oils.

April

Wednesday 21st of November 2018

I forgot the dates. ? Anything that I can use in place of them? I'm not sure if they're purpose is for thickening or sweetening.

Megan

Wednesday 21st of November 2018

Oh no, April! Unfortunately there is no substitute for them in this recipe. The dates thicken, sweeten, and bind the recipe ingredients together.