Preheat the oven to 350°
Makes 30 bites cookies
Prep Time: 30 minutes
Cook Time: 15 minutes (pecan bites), 24-25 minutes (6” cake pan Oversized pecan cookie), and 10-12 minutes (cookies)
¾ cup salted butter, softened (12 Tbsp)
2 cups of gluten-free all-purpose flour
1 cup of packed brown sugar (light or dark)
1 teaspoon vanilla extract
1 teaspoon baking powder
½ teaspoon salt
Ingredients for the pecan pie filling:
½ cup heavy whipping cream
½ cup packed brown sugar
1 teas vanilla
1 cup pecans-chopped
1. In a medium bowl mix sift together the flour, baking powder, and salt.
2.In a mixing bowl cream the butter and sugar until smooth.
3. Add vanilla and eggs to the mixing bowl.
4. Add dry mix to creamed butter and sugar 1/3 at a time. Mix well.
5.Refrigerate the dough for an ½ - 1 hour
6.Grease muffin/cupcake pan (or use silicon).
7.Use a 1” cookie scoop and place dough in pan. Make a small indentation with the press of your finger or spoon.
8.Place pecan filling into that space. Repeat.
9.Place in preheated oven for 15 minutes.
MORE ideas for this recipes:
Pecan Cookies: form 1” balls, place them 2” apart of baking sheet. Press down slightly to make an indentation and place 1 heaping tsp of pecan filling there. Makes about 24 cookies.
Pecan Pie Bites:
Oversized Pecan Pie Cookie:
*Using greased and dusted (dust with rice flour and discard excess flour) 6” cake pan. Spread out evenly. Create a small crust all around so that you can place the pecan filling on top. Will make 3 oversized cookies
Jen Fiore has been cooking and baking gluten-free for herself and her family since 2003 & is happy to share her recipes with you!