Just wanted you give ya a heads up that this delicious dessert-INSIDE-a-dessert recipe is sponsored by my friends over at Amoretti!
These pecan pie paleo cookies are made with pecan flour, and have a sticky-sweet, crunchy pecan center! You’ll never guess they’re a gluten free and healthier treat for the holidays!
It’s turning into a straight up addiction.
An addiction that I actually feel Z-E-R-O percent bad about being addicted too.
Because why NOT create all the double-duty multiple-desserts-in-one mashups that could ever exist on planet EARTH.
It started with the vegan brownies stuffed with peanut butter cookie dough. Because cookie dough inside a brownie? WANT IT.
But, you guys, we have reached the ULTIMATE, the PINNACLE, the MECCA of dessert-in-a-dessert-perfection:
Pecan pie INSIDE a cookie.
Liiiiiiike, crunchy, sticky-sweet toasty pecans enveloped in the most DELCIOULY chewy, melt-in-your-mouth cookies, that JUST SO HAPPEN to be made of PECAN flour, which makes the pecan pie-taste game SO SO STRONG RIGHT NOW.
It also makes these PALEO cookies. Pecan pie. In a cookie. WITH NO GRAINS/GLUTEN/DAIRY. Basically, no nasties.
BUT, alllllll the yummies.
SRSLY so excited about them that I made you a video! It’s been about eleventy billion years too long since the last time you and I connected with a little screen on your screen over a paleo chocolate lava cake recipe, and it was ABOUT TIME our internet BFF status was restored in this way. BUT, I also needed to tell you about something SUPER exciting and awesome and thrilling and, well, YUM:
Amoretti! Specifically, their nut flours!
Did you stop in your tracks when I mentioned pecan flour earlier? Because we are connected at the mind (or through the interwebz, whatever) I know you did…BECAUSE I DID. When I discovered Amoretti and their insane amount of nut flours BEYOND ALMOND FLOUR (although they have that staple too) my brain exploded.
SRSLY. We’re talking hazelnut flour, pecan flour, pistachio flour…AND MORE!
Not to mention they make a Madagascar bourbon vanilla extract that has an EXTRA rich-perfectly-vanilla taste that has been making taste-testing all these magical new flour-creations even MORE fun than it usually is to eat a dozen cookies at once.
Quality control my friends, just making sure the cookies are the ULTIMATE for your cookie-loving little mouths.
Tough job. But, someone has to do it. And I take that challenge HEAD ON.
Of course, because I am the queen of being obsessed with things, and fell head-over-heels for the paleo pecan pie bars last year, I knew where this pecan flour was heading: the dessert mash up.
Could there ever be a more perfect sentence than one that includes: pecan pie, cookies and YOU CAN EAT THEM TOGETHER, AT THE SAME TIME, IN O-N-E insanely life-changing bite of paleo cookie bliss?
I think not. You think not too.
I understand how your minds/taste buds work at this point in the game.
The best part about these is that they’re about 4.2 billion times easier to make than that pecan pie you were planning to impress everyone with at Thanksgiving. No rolling, not trying to channel your inner Martha and make some crazy-braided-looking pie crust top, WITH cut out fall-inspired leaves made of crust.
I mean, you don’t have time for that.
I don’t have time for that. No people on planet earth have time for that.
And, if you want me to be SUPER honest with you: your fam just wants to eat the pie. They don’t care about how you didn’t sleep for 3 days because that’s how long it took to create the perfect pie crust leaf. You know it’s true.
Pecan pie cookies are NEW. They’re EXCITING. They’re EASY. AND they’re 2 desserts AT ONE TIME.
The game has been CHANGED.
For step-by-step instruction of this recipe, watch my video tutorial below:
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Pecan Pie Paleo Cookies
- For the cookies:
- 1 Cup Coconut Sugar
- 3 Tbsp Coconut oil melted
- 1 Egg white
- 1/2 tsp Amoretti Vanilla Madagascar Bourbon Extract
- 2 Cups + 2 Tbsp Amoretti Pecan flour (Please weigh your flour to make sure you get perfect results as different measuring cups can vary), 7 1/2 oz or 215g
- 1 3/4 tsp Baking powder
- 1/2 tsp Salt
For the filling:
- 1/4 Cup + 2 Tbsp Pecans diced
- 1/4 Cup Coconut sugar
- 1 1/2 Tbsp Maple syrup
- 2 1/2 tsp Coconut oil melted
- 1/8 tsp Salt
- 1 Egg yolk
- Preheat your oven to 375 degrees and line two cookie sheets with a silpat 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,iIn a small pot set over medium heat, stir together the coconut sugar, maple syrup, coconut oil and salt until combined. Bring to 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 Tbsp 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 tsp of the filling into the hole, lightly pressing it in, and letting some spill over 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.
Recipe Notes*If you can only fit one pan at a time, keep the other one in the refrigerator until ready to use.
FOR THIS RECIPE, I RECOMMEND:
THIS POST IS SPONSORED BY MY FRIENDS AT AMORETTI. THANK YOU FOR ALLOWING ME TO CONTINUE CREATING GREAT CONTENT FOR YOU BY SUPPORTING PARTNERSHIPS WITH SUPER-FAB BRANDS THAT FOOD FAITH FITNESS LOVES TO WORK WITH! AS ALWAYS, OPINIONS REMAIN 100% MY OWN!
Make sure to check out all their awesome nut flours here!
WEIGHT WATCHERS POINTS PER SERVING: SMART POINTS: 7 POINTS+: 5. OLD POINTS: 4
IF YOU MAKE THIS RECIPE, PLEASE REMEMBER TO TAG @FOODFAITHFIT AND #FOODFAITHFITNESS ON INSTAGRAM! I LOVE SEEING YOUR RECIPE RECREATIONS!
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