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Wednesday, November 27, 2019

Recipe: Easy Pecan Pie Cookies (Gluten Free!)

Easy Pecan Pie Cookies Recipe - Gluten Free Pecan Pie Cookies Recipe for Christmas, Thanksgiving, Easy Dessert Recipes, Christmas Cookie Swap Recipe


Easy Gluten Free Pecan Pie Cookies Recipe. Made like a thumbprint cookie to hold the gooey caramel pecan pie filling inside, this easy cookie recipe is perfect for Christmas Cookie Swaps or a quick Thanksgiving Dessert and are sure to impress! Forget messing around with pie crusts and pastry, these cookies are so much simpler and so quick to make!


Thursday is Thanksgiving, and since marrying an American, it has become one of my family's favourite traditions! 

We have a Southern style Thanksgiving with all of Jesse's favourites because he's the reason we're celebrating. There's usually ham, turkey, green bean casserole (SO good!), baked mac and cheese (this baked vegan mac and cheese is actually our fave!), pumpkin pie, pecan pie and a whole lot of deliciousness.

But truth be known, whilst I love pecan and pumpkin pie... I often miss out because I get lazy and buy a storebought pie crust instead. Pie crusts are NOT my friends, people. I'm lazy, I hate waiting for dough to chill or rolling it out and getting sticky fingers or cracks and sheesh. I'm getting frustrated just thinking about dough..... 

So this year, I decided to come up with an easier solution.... and dare I say, a more delicious solution too. 

Easy Pecan Pie Cookies Recipe - Gluten Free Pecan Pie Cookies Recipe for Christmas, Thanksgiving, Easy Dessert Recipes, Christmas Cookie Swap Recipe


These Pecan Pie Cookies are INSANELY delicious - and so easy to make. 

The cookie is soft and buttery, with crunchy edges and soft insides - and the pecan pie filling takes it over the top.

Biting into these cookies is like a party in your mouth. You've got buttery cookie, crunchy pecans and sweet caramel-y goodness.

But be warned - they are SO good that you can't stop at just one.... but that's okay, because this recipe makes 32.

Easy Pecan Pie Cookies Recipe - Gluten Free Pecan Pie Cookies Recipe for Christmas, Thanksgiving, Easy Dessert Recipes, Christmas Cookie Swap Recipe


There's a secret to making these cookies as perfect as can be - and that's to think of them like a thumbprint cookie.

When you're putting the dough on your trays, you want to create a well in the centre. This is where you're going to add your pecan pie filling - and that well is going to create some magic.

You see, as the cookies bake, they will start to flatten out and rise up - but the well is going to keep all of your pecan pie filling in the centre, creating a rich gooey centre that you'll wish never ends.

But enough chatter, trust me when I tell you that you NEED to make these cookies ASAP!
So let me share the recipe with you! >> 


Easy Gluten Free Pecan Pie Cookies Recipe

Easy Gluten Free Pecan Pie Cookies Recipe

Yield: 32 cookies
Author:
prep time: 10 Mcook time: 12 Mtotal time: 22 M
Easy Gluten Free Pecan Pie Cookies Recipe Made like a thumbprint cookie to hold the gooey caramel pecan pie filling inside, this easy cookie recipe is perfect for Christmas Cookie Swaps or a quick Thanksgiving Dessert and are sure to impress! Forget messing around with pie crusts and pastry, these cookies are so much simpler and so quick to make!

Click to pin this recipe on Pinterest!

ingredients:

For the Cookies
  • 3/4 cup (150g) butter, softened
  • 1 cup (200g) brown sugar 
  • 1 egg
  • 2 tsp vanilla extract 
  • 2 cups (240g) gluten free plain flour 
  • 1/4 cup (30g) cornstarch/cornflour 
  • 1 tsp baking powder
  • Pinch of salt 
For the Pecan Pie Filling
  • 1/4 cup (50g) brown sugar
  • 1 tbsp (15g) butter, softened
  • 1 tbsp maple syrup 
  • 3/4 cup (95g) pecans 

instructions:

How to cook Easy Gluten Free Pecan Pie Cookies Recipe

  1. Preheat your oven to 180C/355F. 
  2. Line 4-5 baking sheets with baking paper or a non-stick baking mat and set aside. 
  3. In a mixer, cream your butter and sugar until light and fluffy, scraping down the sides in-between mixing to ensure everything is incorporated.
  4. Add in your egg and vanilla, mixing until incorporated.
  5. Sift your flour, cornflour and baking powder into a separate bowl and add a pinch of salt.
  6. Add your sifted flour into your mixer and mix on a low speed until combined.
  7. The dough will be quite soft - but that's how you want it!
  8. Using a wet spoon (see tips in notes), scoop out tablespoon-sized pieces of your dough and place them onto your tray. Place about 1-1 1/2 inches of room around your cookie dough to allow your cookies to spread.
  9. Once all of your dough is on your trays, wet your fingers and shape each of the cookie dough pieces. To shape your cookies, make a well into the centre of each piece of cookie dough, forming it like a thumbprint cookie.
  10. Repeat until all of your cookies are shaped.
  11. To make your filling, mix together all of the ingredients and place teaspoons of the mixture into each of your cookie dough wells. 
  12. Bake your cookies for 10-12 minutes or until lightly browned and set on the edges. 
  13. The cookies will firm up as they cool, so leave them in the pans to cool completely before moving them.
  14. These cookies will keep in an airtight container for 2-3 days.

NOTES:

- When shaping my cookies, I place a spoon into a glass of clean water and use the slightly wet spoon (just shake a bit of the excess water off) to scoop out my dough. This stops everything from sticking so much - and using slightly wet fingers to shape your cookies means you'll end up with less dough on your hands!
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Dessert

Did you make this recipe?
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