Ok, I just have a few more sweets this week that have to make a debut. Sorry if you are on overload! But sweets is definitely my love language this year and I am compelled to share!
Like these Pecan Pie Cookies. The ugly stepsister of the shiny crown jewel Angel Thumbprints filled with shimmering pools of jam, these Pecan Pie Cookies are DELICIOUS!
I love the golden crispy brown sugar cookies, but if you love that gooey, brown sugary caramel pecan filling in a pecan pie, you have come to the right place with these cookies.
Each one has a little pool filled with Pecan Pie filling and you get some in every bite! These are absolutely amazing with a cup of hot chai tea or even coffee in the afternoon. A bit of a non-traditional Christmas Cookie that I think you will love. If you wanted to dress them up a bit more, you could add a drizzle of chocolate to the top!
- Cookie Dough:
- 1 cup vegan butter
- ⅔ cup packed brown sugar
- 2 teaspoons vanilla extract
- 2 cups Gluten free all-purpose baking flour (I use Bobs Red mill in the red bag)
- 1 teaspoon xanthum gum
- ½ teaspoon kosher salt
- Pecan Pie Filling:
- 3 tablespoons pumpkin puree
- 3 tablespoons brown sugar
- 2 tablespoons maple syrup
- 1 tablespoon coconut oil
- ½ teaspoon cinnamon
- Generous pinch kosher salt
- 2 tablespoons unsweetened shredded coconut
- ½ cup chopped pecans
- Preheat the oven to 350 degrees and prepare a sheet pan with parchment or a silpat
- In the bowl of a standing mixer fitted with a paddle attachment, cream together the vegan butter, brown sugar and vanilla until smooth.
- In a small bowl combine the dry ingredients and then add them to the mixer. Cream together until you have a smooth batter.
- Form the dough into golf ball sized rounds and space evenly on the sheet pan (they will spread a bit.)
- I gently flatten the round with the palm of my hand so you have more of a disc than a ball, then gently press your thumb into the center of the cookie to make an indentation.
- Because I like a lot of filing, I do two thumb indentations, side to side so that more filling can be in the cookie.
- Using a small spoon, fill the indentations with the filling. You may have some filling left over. I usually add the extra to the cookies when they have just a few more minutes to bake so that the cookies have a lot of filling!
- Bake for 14-15 minutes at 350 degrees or until golden around the edges.
- Let the cookies cool before serving. Store in an airtight container at room temperature or in the freezer.
- Makes 16 large thumbprint cookies.
This looks delicious! Cant wait to try it! And suggestions to replace vegan butter? I live in South Africa and we dont have access to that. Essentially wanting to keep it dairy free, thanks!
Hi Tasneem! You could substitute shortening or solid coconut oil for the vegan butter!
Heather, I love your recipes. I sooooo do!
But i don’t need to eat Gluten free. So how can I tweak your recipes so i don’t need to buy the gluten free ingredients? Can I just replace the gluten free baking flour with regular baking flour? And do i need to adjust the quantity?
And thank you so much for all your recipes and fun stories ! Merry , Joyous Christmas to you and your family!
Hi Christine! Yes, just replace the gluten-free with regular flour. Anytime I use xanthum gum in a recipe, be sure to omit that.
Looks yummy – can I use regular butter?
Yes go right ahead with regular butter!
I love your receipe especially gluten free. Question about pecan pie cookie, can I use gluten free flour 1-1 ( blue bag) instead red bag. If I have to use blue bag where to get it since my grocery don’t carry it. Thanks carol
Absolutely Carol!
Hi Heather! I can’t wait to make these. For the filling, do you just mix all the ingredients together? Does the coconut oil need to be melted first? Thanks!
Hi Elizabeth! yes, just stir it together and the coconut oil even in its solid form is so soft it will typically just mix right in!