If you need a super delicious cookie to bring to friends and family that will knock their socks off, look no further! I am in love with these Pecan Pie Cookies! If you like pecan pie and cookies then you will love these. I think I might actually like them more than pie! If you can contain yourself to only have one (or two) than it’s the perfect little treat! We are going to be moving to Colorado over Christmas, so it is going to be tricky with presents and such, BUT I offered to make my extended family these cookies instead of presents. I feel like it’s a pretty great deal;)
And if you are trying to avoid flour these are perfect! I used almond flour (since I had to use it up before the move) and I thought they were so delicious. I thought about trying them next time with whole wheat flour, but I don’t think I want to mess it up! I am already counting down the days until I get to make these again!
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- For the filling:
- 1/3 cup dates, chopped
- 5 tablespoons maple syrup
- 1/4 cup butter or coconut oil
- 1 tablespoon milk or 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 almond flour, gently packed
- 1/4 teaspoon sea salt
- 1/4 teaspoon baking soda
- 5 tablespoons butter or coconut oil at room temperature (if you use butter, cut it up into little pieces)
- 3 tablespoons maple syrup
- 1-2 tablespoons milk or 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, butter, milk, and vanilla extract. Stir until the butter 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 and line a cookie sheet with parchment paper.
- In a large mixing bowl, combine the almond flour, sea salt, and baking soda. Cut in the butter until the dough resembles coarse crumbs.
- Stir in the maple syrup, vanilla, and milk. Start with 1 tablespoon of 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).
Recipe Adapted From: allergyfreealaska.com