Pecan Pie Paleo Cookies
User Reviews
5
Pecan Pie Paleo Cookies
Description
The Pecan Pie Paleo Cookies recipe starts with a mixture of pecan flour, coconut sugar, and coconut oil as the cookie base, which ensures a rich, dense texture typical of nut flours. The egg white and vanilla extract bind and flavor the dough, making the base lightly sweetened and moist. Toasting the diced pecans before combining them into the filling helps deepen their flavor, which is enhanced by a syrupy mix of maple syrup and coconut sugar heated until boiling briefly. Once the pecans are toasted and the dough chilled, the cookies bake until set, capturing a balance of crunch from the pecans and tenderness from the coconut sugar-sweetened dough.
The resulting cookies have a nutty, buttery flavor with the characteristic notes of pecan pie translated into a paleo cookie form. This recipe requires specific steps like chilling the dough and careful toasting to avoid burnt nuts, promoting even baking and flavor development. The cookies can be enjoyed as a snack or dessert, particularly appealing to those who prefer paleo baking with natural sweeteners and nut-based flours.
Ingredients
For the cookies:
- 1 cup coconut sugar
- 3 tablepsoons coconut oil melted
- 1 egg white
- 1/2 teaspoon vanilla extract Amoretti vanilla Madagascar bourbon
- 7 1/2 ounces pecan flour 215g, Amoretti brand
- 1 3/4 teaspoons baking powder
- 1/2 teaspoon salt
For the filling:
- 6 tablespoons pecans diced
- 1/4 cup coconut sugar
- 1 1/2 tablespoons maple syrup
- 2 1/2 teaspoons coconut oil melted
- 1/8 teaspoon salt
- 1 egg yolk
Instructions
- Preheat your oven to 375 degrees and line two cookie sheets with a Silpat baking mat or parchment paper.
- In a large bowl, using an electric hand mixer, beat together the coconut oil and coconut sugar until the sugar is moistened. Add in the egg white and vanilla extract and beat until well combined.
- Add the pecan flour, baking powder and salt to the bowl. Stir until well combined. Place the bowl into the refrigerator to chill.
- Spread the pecans onto a small baking sheet and place into the oven to toast while you make the rest of the filling.These only take 5-10 minutes, watch them closely so they don't burn. You will smell them when they are ready! Once cooked, reduce the oven temperature to 350 degrees.
- While the pecans cook, in a small pot set over medium heat, stir together the coconut sugar, maple syrup, coconut oil and salt until combined. Bring the mixture to a boil.
- Once boiling, stir constantly for 1 minute. Then, remove the pot from the heat and let the mixture stand for 3 minutes.
- Once the mixture has stood, dice the pecans and add them, along with the egg yolk, into the filling mixture. Stir until well combined.
- Drop the chilled cookie dough by lightly heaping 1-tablespoon balls onto the prepared cookie sheets leaving a generous amount of space between them, as they do spread out a lot. Use your thumb to press a hole into the center of each cookie.
- Spoon 1 teaspoon of the filling into the hole, lightly pressing it in, and letting some spill over the top of the cookie. Make sure to re-form the cookie slightly, as you want them to have nice, high sides before baking. Place back into the refrigerator to chill for 15 minutes.
- Once chilled, bake until the cookies are flat, and the edges are JUST golden, about 12-13 minutes for more soft and chewy cookies, or 15-16 minutes for cookies with crispy edges and softer centers. Let cool on the pan for 5 minutes and then transfer to a wire rack to cool completely.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20cookies
Amount Per Serving
Calories 134 kcal
% Daily Value*
| Calories | 134kcal | 7% |
| Carbohydrates | 12g | 4% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 10mg | 3% |
| Sodium | 96mg | 4% |
| Potassium | 47mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 14IU | 0% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 43mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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