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Gluten Free Pecan Pie Cookies

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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 almond meal, 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).
© Megan

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Reader Interactions

Comments

    • Megan

      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

      Reply

      • kim ersan

        Just say No to Palm Oil. There is coconut oil that is flavor reduced. Since it is impossible to tell the difference between sustainably harvested or otherwise it is just a great idea to avoid palm oil at all costs! <3

        Reply

  3. amber

    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

    Reply

  4. Katherine Natalia @ Green Thickies

    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.

    Reply

    • Megan

      Hi Katherine,
      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! 🙂 I can’t wait to hear what you think of these. Thanks for stopping by!
      Hugs,
      Megan

      Reply

  5. Marya

    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. =)

    Reply

    • Megan

      Hi Alyssa,
      Thank you! Yes, these would be great with all sorts of fillings. 🙂 Although, I’m with you… I’m partial to the pecan pie!
      Hugs,
      Megan

      Reply

    • Anne

      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.

      Reply

  11. glutenfreedairyfree (@glutenfreedairy)

    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!!

    Reply

  12. Cindy (Vegetarian Mamma)

    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

    Reply

  15. Lisa Sands

    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!

    Reply

  18. Nancy

    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.

    Reply

    • Megan

      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

      Reply

  21. Jodye @ Chocolate and Chou Fleur

    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.

    Reply

  22. Sarahlynn

    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

    Reply

    • Megan

      Hi Sarahlynn,
      You are so welcome! I don’t have any experience baking at a high altitude, so your tips are very much appreciated! 🙂 And what a great idea… a waffle topping. YUM!!
      Hugs,
      Megan

      Reply

  23. June

    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!

    Reply

  24. tessadomesticdiva

    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!

    Reply

  28. Shanon

    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!

    Reply

  33. Ann Baker

    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.

    Reply

  36. Gina

    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

    Reply

  37. Ashley Bruno

    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

    Reply

    • Megan

      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

      Reply

  39. Holly

    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…..

    Reply

  41. Kelly

    These are amazing!!!! My family makes pecan tassies every year for thanksgiving (they are similar to these but with flour, butter… You get the idea) and I am grain-free, vegan, and low-sugar, so when I tried this recipe I was in heaven! Well done.

    Reply

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  44. Laura (Cooking off the Land)

    I just made these cookies for my husband’s birthday, and they are awesome! We have been eating Paleo for four months now. One of his favorite desserts is pecan pie, so when I came across this recipe I had to give it a try! I have never been a fan of pecan pie before because I always thought it was way too sweet, but these had the perfect amount of sweetness to them. My husband loved them too, so they were a huge success at our house!!

    Reply

  45. Angie

    These are awesome!! I just tried another version – just the base with a bunch if cinnamon & a little almond extract. Tastes just like a snickerdoodle cookies!! Yum!!

    Reply

    • Megan

      The base of this cookie is slightly crumbly, but they hold together quite nicely. They aren’t abnormally crumbly. I don’t recommend adding an egg – it would completely change the texture and make the dough too wet.

      Reply

      • Charis

        Hi, I added one tablespoon of cassava flour to the cookie mix to make sure they would hold together and used prunes instead of dates. Not a date fan. They turned out fabulously. Will be a staple in holiday baking every year. They also warmed up well. Love the recipe. Could not keep the family out of them before Christmas and had to hind them.
        Thank you

        Reply

  49. Laurie

    I love these cookies, but the spread a lot. sort of like one big cookie with blobs of pecan pie filling that did not spread. What did we do wrong? We made the cookies according to the recipe.
    Thanks

    Reply

    • Megan

      Hi Laurie,
      When you measured out the blanched almond flour, did you pack it in the measuring cup? Like you would if you were measuring brown sugar? If you did, it might just be a difference in temperature/humidity. Maybe try refrigerating the cookie dough until it’s good and cold, and then form and bake your cookies. That should help prevent them from spreading so much. Hope that helps! Merry Christmas!
      Megan

      Reply

    • Megan

      Hi Olivia,
      I don’t recommend it. Almond meal bakes differently than blanched almond flour. It’s more dry than the blanched version, and normally produces crumbly and dry baked goods.

      Reply

  52. Cheri

    I can’t have coconut or almonds. Is there another GF flour and milk that will work in place of the Almond and also a replacement for the coconut oil?

    Reply

    • Megan

      Hi Cheri,
      This recipe was written specifically for the blanched almond flour and coconut oil. If you can’t have either, this probably isn’t the right recipe for you. What about this Gluten Free Pecan Pie recipe instead? You can substitute organic cane sugar for the coconut sugar. 😉

      Reply

  53. Love Paleo Desserts

    I stumbled across this while looking for Paleo desserts. I am bookmarking these and pinning them. They look delicious and I’ll be creating my own version of them ASAP! Thanks for the great recipe.

    Reply

  54. Holly

    I made these tonight, followed the recipe exactly and they turned out perfectly! And they are delicious! The whole family loved them. Thank you so much for all the hard work you put into developing your recipes. You help make living gluten free much easier. 🙂

    Reply

  55. Heather | Cook It Up Paleo

    These look really good! Pre-paleo, my friends and I would make homemade pecan pie (read; mostly corn syrup) with white flour flaky crust; so good! I also love that these are cookies rather than a big ol’ pie; I can indulge without having to have a huge slice of pie!

    Reply

  56. kristin

    Hi there! These look so yummy and I want to make them for thanksgiving next week! Could i substitute regular flour for the almond flour without much difference? I would love for you to let me know!

    Thanks!

    Reply

    • Megan

      Hi Kristin,
      Unfortunately regular flour will not work in this recipe. It was written specifically for blanched almond flour, which is higher in fat (less drying) than regular flour.

      Reply

  58. Kaelie

    Made these for Christmas dinner. Boy oh boy were they delicious. Everyone, and I mean everyone, loved them. There is certainly lots of leftover filling, but I put a blob in my oatmeal and used it to dip banana slices in. Deeeeelicious.
    ***Beware of the cookies sticking. I put down aluminum foil for easier cleanup, however they stuck to the foil real bad. Spray with some coconut oil first.

    Reply

    • Megan

      Hi Kaelie,
      I’m so glad you enjoyed them! Next time you make them, try using parchment paper or a silicone mat. They work best for non-stick!
      Megan

      Reply

  59. Hannah mama

    Can I substitute the almond flour for a gluten free blend? Or coconut flour? I’m wondering since I have both of these at home already, trying to see if you’ve tried this combo before and if it works, before I go buy this almond flour.
    Thanks!

    Reply

    • Megan

      Hi Hannah,
      This recipe was written specifically for almond flour. Almond flour can’t be simply swapped out for another GF blend, because it’s much more oily (because of the natural fats from the almonds). In order to use a GF blend in this recipe, one would have to increase the fat, maybe include a binder (like egg, etc) in order to compensate for the dryer flours. Hope that helps!

      Reply

  61. Christina

    Do you think I could replace the dates with sugar pumpkin purée instead? Maybe to make it a pumpkin pecan cookie? Sounds like a great recipe and have it on my to do list to try 🙂

    Reply

  63. Tommi

    Hello! I miss baking in my old (but not as healthy life). This gives me an opportunity to fill that need! Thanks!! Is the almond milk sweetened or unsweetened? I use unsweetened Vanilla in my morning smoothies. Thanks!

    Reply

  64. tara davis

    Hi Megan, These cookies look and sound fabulous! Amy Green just posted them as part of her holiday cookie bundle. I’m so glad to have these in my stash of cookies. I’m GF and Vegan so these are totally up my alley.
    So excited to make them. Thank you!

    Reply

  65. Monica Baxendale-Cooper

    Kelly,, thank you for sharing this recipe. The cookies sound scrumptious. Can’t wait to make them.
    🙂

    Reply

  66. Rose

    Hi- These look amazing! Any suggestions for almond flour substitutes? I’d like to make these for a friend who has almond allergies in addition to being gluten and dairy-free.
    Thanks!

    Reply

    • Megan

      Hi Rose,
      I developed this recipe specifically with almond flour in mind. There is no easy substitute, unfortunately. Almond flour is very moist due to the natural fats in the almonds. If you were to make these using a GF all-purpose mix, you’d have to also compensate with more fat, moisture, etc. I’d be a completely different recipe (that I haven’t experimented with or attempted).

      Reply

  67. Patti Schwabe

    Megan, thank you so much for this recipe! I bake cookies for the holidays but don’t eat them b/c I am diabetic. I followed the recipe but substituted sugar free maple syrup for the maple syrup. O my goodness! What a treat! The filling was perfect! The dough was very sticky so I added a little coconut flour to make it handleable, maybe 2-3 Tablespoons. Easy to work with & I topped each w/a pecan half so they turned out pretty as the picture! And yummy!! Almond flour doesn’t impact my blood sugar so this is a great find! Thanks again! Happy Holidays!

    Reply

    • Megan

      Hi Patti,
      You are so welcome! Thank you so much for coming back and leaving me a comment with your substitutions. I had no idea there was such a thing as sugar free maple syrup! That’s great – I’m very happy these worked for you! 🙂
      Happy Holidays to you, too!

      Reply

  70. Jenny

    These are fantastic!!!!!!

    I used walnuts instead of pecans, because that’s what I had on hand. I never buy pecans since they are so pricey where I live. Walnuts are much cheaper and this recipe was absolutely delicious.

    Reply

  71. Taryn

    These cookies were a huge hit for the holidays this year! I made them twice and they came out totally beautiful, tasty, and consistent both times. Thanks for the share! I was wondering about the half pecan topper you used in the pics, looks pretty… would you top it with a raw or toasted nut?

    Reply

    • Megan

      Awesome, Taryn! I’m so happy you enjoyed them! I must confess, that pecan topper was thrown on haphazardly after the cookies were baked, just for pictures. So if you were to move one of those cookies in the photo, the nut would fall off. If I were do it for “real” though, I’d use a raw pecan, and nestle it into the pecan pie filling before I bake it. That way it would stick, and toast in the oven. 🙂 Hope that helps!

      Reply

  73. Laura Farmer

    Hi, these look great for Thanksgiving as a treat for my friend who can’t have the regular pie – can I make these in advance and, if so, how long i advance? Thanks!
    Laura

    Reply

    • Megan

      Hi Laura! I’m so glad they will work for your friend! I prefer these made the day of… the blanched almond flour will be slightly crisp on the outside, while the inside stays soft. The day after, the cookie portion loses its crispness around the edges. That said, they are still delicious the day after. I wouldn’t make them anymore in advance though, than 1 day.

      Reply

  74. April

    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.

    Reply

    • Megan

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

      Reply

    • Megan

      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.

      Reply

  76. Joann

    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 😋

    Reply

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