Chewy Delicious Pecan Pie Cookies
A beautiful ode to the autumn season! These cookies can be made year round tho!
Equipment
- 1 cookie tray baking tray
- 1 Oven
- 1 fridge to chill cookies
- 1 ice cream scooper to scoop the cookies
Ingredients
- 2.5 cups flour
- 1 tsp baking powder
- 1.5 tsp arrowroot powder (or cornstarch)
- 1.5 flax eggs (1.5 tbsp flax, 3 3/4 tbsp water)
- 1/2 tsp salt
- 3/4 cup butter
- 1/2 cup white sugar
- 1/4 cup brown sugar
- 1/4 cup coconut sugar
- 1 tsp vanilla powder
Pecan topping
- 1/3 cup butter
- 1/4 cup brown sugar
- 1/4 cup maple syrup
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1 1/2 cups chopped pecans
Instructions
- Prepare a cookie tray with parchment paper.Add the powders like baking powder and baking soda as well as vanilla. Also mix well.
- Stir the wet ingredients together until mixed
- Add the powders like baking powder and baking soda as well as vanilla. Also mix well.
- Combine the dry ingredients in a separate bowl and fold it in slowly (1/2 cup at a time) to the wet ingredients. Stir the batter lightly between addition.
- Combine the mixture until you have a firm batter that's not sticky or dry/crumbly.
- Use an ice cream scooper to scoop the batter onto a prepared pan. Use the back of the ice cream scooper to create a well. Use up the remainder of the dough doing the same thing with the ice cream scooper
- Pop the tray into the fridge for an hour. When the hour is almost up preheat the oven to 350F.
- Remove the tray from the fridge and place your pecan pie filling inside the well you created for each cookie.
- Bake for 10-11 minutes. If you like it a bit crispy do it for 11-12 minutes. If you like it softer do it for 10 minutes. Let them cool and enjoy!
Nutrition
Calories: 461kcalCarbohydrates: 73gProtein: 7gFat: 17gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 9gCholesterol: 4mgSodium: 321mgPotassium: 227mgFiber: 4gSugar: 38gVitamin A: 65IUVitamin C: 0.2mgCalcium: 116mgIron: 3mg