Pecan Pie Cookies

by Cindi Sutter, Founder & Editor Spirited Table® - Recipe by Sue Kakuk, founder of Kakookies

I love cookies and am always finding ways to secretly incorporate healthful ingredients, yet still be indulgent. Instead of flour, I use nutrient rich pecans, oats and flax meal to create the most delicious gluten-free cookies. Shhh! Don't tell anyone as they'll never know! These cookies are so reminiscent of the classic holiday pecan pie you'll want to bake them all year long.

Ingredients

1/4 cup unsalted butter, softened

3/4 cup brown sugar

1 egg

2  Tbsp pure maple syrup

1 tsp pure vanilla extract

8 oz pecan halves, divided (1 cup ground & 24 halves)

1 cup quick oats

1/3 cup ground flaxseed meal

1 tsp salt

Instructions

1. Preheat oven to 350 degrees. Line baking sheet with parchment.

2. Prepare Pecans: Measure out 4 oz (approx. 1 cup) pecans. Add to food processor and grind until fine like breadcrumbs. Do not over grind as it will begin to turn into pecan butter. 4 oz pecans should measure out to 1 cup ground. If not, grind a few more pecans to equal 1 cup ground.

3. Beat butter and brown sugar with electric mixer on medium speed until creamy. With the mixer on low, add the egg, maple syrup and vanilla. Beat for 1 minute.

4. In a separate bowl, combine the 1 cup ground pecans, quick oats, flaxseed meal, and salt. With mixer on low, slowly add the dry ingredients to the butter mixture, scraping sides until well combined.

5. Drop dough using small Oxo cookie scoop, or by 1 Tbsp measure, onto parchment lined baking sheet (12 per sheet). Gently press 1 pecan halve onto each drop of dough.

6. Bake at 350 degrees for 13-15 min. (Less bake time produces softer and chewier cookies; the more they brown, the crispier they become.) Some of the pecans may lift up during baking. If this happens, just gently press them down when you remove the pan from oven. Allow to cool 10 minutes on pan then carefully transfer to a cooling rack.

Cook’s Note: Yield: 24, 2 1/2-inch diameter cookies

Variations:

I really like the simplicity of these cookies but there are occasions where you might want to bring the taste or presentation to the next level. You can add chocolate chips or caramel chips into the dough, or drizzle the cookies after baking and cooled.

Pecan Pie Cookie Bites: this gives a chewier texture

Place mini paper baking cups in 24 mini muffin cups. Drop dough by 1 Tbsp into paper liner, press down with pecan halve, bake 13-15 min. Cool in pan 5 min. Remove to cooling rack and cool completely. This provides a chewier, pie like texture and eating experience.

Chocolate Drizzle:
1/2 cup chocolate chips

Maple Drizzle:
1/2 c confectioners' sugar, 1/4 c Maple Syrup, 1 tsp vanilla extract

Combine the confectioners' sugar, maple syrup and vanilla, stirring until smooth. Drizzle each cookie as desired. Tip: omit pressing the whole pecan before baking. Drizzle maple glaze over cooled cookies and garnish with chopped pecans.