These gluten-free pecan pie cookies are rich, delicious, and look fantastic on a holiday cookie tray. They're surprisingly easy to make, too!
The wheat version of these Pecan Pie Cookies been one of - and much of the time *THE* - most popular recipes on my Celebration Generation blog, ever since I first posted it.
That version of the recipe started out as a recipe that someone else gave me to use for my cake business, and it just kind of went wild from there - I even have a recipe for Keto Pecan Pie Cookies now!
They were always super popular for holiday cookie tray orders, and whenever I’d cater a dessert table.
When it came time to wrote my first gluten-free cookbook - “Beyond Flour: A Fresh Approach to Gluten-Free Cooking & Baking” - redeveloping the recipe in a gluten-free version was a no-brainer!
Let me tell you - as a gluten-free cookie, these definitely do not disappoint!
The various alternative flours bring a complexity to the base cookie that just isn't there in the all-purpose flour recipe.
That’s one thing I’ve been loving about gluten-free baking, especially with regards to cookies:
When you balance out the flavours and properties of the various alternative flours available, you can come up with cookie dough that tastes WAY better than flour cookies.
All-purpose wheat flour doesn’t have a lot of flavour, after all. Many of the gluten-free flours, on the other hand, do have very distinct flours.
In this recipe, I use:
Combined with the other cookie dough ingredients, this forms a very rich dough with a nice, deep flavour.
It’s the perfect base for the “pecan pie” filling that it’s topped with!
A Note on The Photos
If you’re a Celebration Generation reader, you may notice that the photos on this post look familiar.
Yep, they’re from the same shoot as the photos in the full-gluten recipe!
A while back, I was updating the posts on that blog with better photography - bigger images, nicer photos, etc.
I had a set of photos from when we shot these for inclusion in Beyond Flour, and they were a lot nicer than the wheat-version photos we’d had from more than a decade earlier.
As the cookies look exactly the same, whether with the original recipe or this gluten-free version, I just used my gluten-free pecan pie cookie photos in that post!
I’m just too lazy to make and shoot a batch of full-gluten cookies for the photos, especially considering that I wouldn’t be able to enjoy those cookies after making them!
More Gluten-Free Cookie Recipes!
Looking for even more recipes for fantastic gluten free cookies that *everyone* will love? Look no further!
Gluten-Free Apple Pie Cookies
Gluten Free Candy Cane Cookies
Gluten-Free Carrot Cake Cookies
Gluten Free Banana Oatmeal Cookies
Gluten-Free Chewy Chocolate Cookies
Gluten Free Chocolate Chip Cookies
Gluten Free Fig Newtons
Gluten-Free Fruitcake Cookies
Gluten Free Gingerbread Cookies
Gluten-Free Ginger Molasses Cookies
Gluten Free Graham Crackers
Gluten-Free Imperial Cookies
Gluten Free Oatmeal Butterscotch Cardamom Cookies
Gluten-Free Peanut Butter Cookies
Gluten-Free Red Velvet Cookies
Gluten Free Sandwich Cookies
Gluten-Free Shortbread Cookies
Gluten Free Snickerdoodles
Gluten-Free Sugar Cookies (Rolled Sugar Cookies)
Gluten Free Unicorn Poop Cookies
... and there’s even more - be sure to check out our Gluten-Free Cookies and Bars recipe section!
My Gluten-Free Cookbooks!
If you're interested in gluten-free cooking and baking, you should definitely check out my gluten-free cookbooks: Beyond Flour: A Fresh Approach to Gluten Free Cooking & Baking, and the sequel... Beyond Flour 2. You can order them right here on my website, through Amazon, or through any major bookseller.
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Gluten-Free Pecan Pie Cookies
- Parchment Paper
- 1 cup Chopped pecans
- ½ cup Light brown sugar packed
- ¼ cup Heavy whipping cream
- 1 teaspoon Vanilla
- Pinch each of ginger, cinnamon, and cloves
- Cream butter and sugar until light and fluffy.
- Add egg and vanilla, continue beating until egg is fully incorporated and mixture is once again smooth and fluffy.
- In a large bowl, mix together flours, starches, xanthan gum, baking powder, and salt.
- Slowly add this dry mix to the mixer bowl, and carefully mix until well incorporated and smooth.
- Wrap dough in plastic film, chill for 1 hour.
- Preheat oven to 350 F (180 C). Line 2 cookie sheets with parchment paper.
- In a separate mixing bowl, mix pecans, brown sugar and spices. Add in heavy cream and vanilla, mix until well combined.
- Roll cookie dough into balls that are about 1.5" in diameter, and place them on cookie sheets – leave about 2" between the cookies.
- Gently use your thumb to press down in the middle of each cookie, making an indentation. Roll thumb slightly to stretch the indentation out a little.
- Fill each indentation with about a teaspoon of pecan filling
- Bake for 12-14 minutes, until lightly browned.
- Allow to cool on sheets for 5 minutes or so, before gently transferring to baking rack or counter to finish cooling.