These Chocolate Pecan Pie Cookies are gluten free made with a gluten free flour blend and have the texture of brownie cookies and includes ingredients of pecan pie. Their brownie cookie texture make them extra decadent and the pecans add a nice crunch.
These are an easy 1-bowl recipe and requires at least 30 minutes of refrigerating the dough. The ingredients include:
Ingredients:
- ¾ cup gluten-free flour blend (I recommend Bob’s Red Mill One-to-One Gluten-Free Baking Flour)
- ¾ cup date sugar (I like Date Lady Date Sugar and cane sugar is another alternative)
- ¼ cup unsweetened cacao powder
- ½ teaspoon baking powder
- ¼ teaspoon fine sea salt
- 2 large eggs
- ¼ cup date syrup (again Date Lady is my favorite brand)
- ¼ cup avocado (or olive) oil
- 1 teaspoon pure vanilla extract
- ¼ cup semi-sweet or dark chocolate chips, melted (I like the Enjoy Life brand)
- ½ cup pecan halves (raw & unsalted) plus more for garnish
- ½ tablespoon flakey sea salt (I use Maldon sea salt) for garnish
The instructions are pretty straight forward and you can even have your kids help you with this one! The key here is to sift all the dry ingredients and refrigerate the dough for at least 30 minutes. For a fudge-like texture, bake the cookies for 8-10 minutes.
Instructions:
- Preheat the oven to 350F degrees, then toast pecans on a small sheet pan lined with parchment paper for about 8 minutes, then set aside to cool. Roughly chop the pecans and set aside.
- In a large bowl, sift together all the dry ingredients (GF flour, cacao powder, date sugar, baking powder, and sea salt.
- Pour the chocolate chips into a small, microwave-safe bowl and heat in 30 second intervals, mixing each time until the chocolate is melted (usually 90 seconds total).
- Make a well in the center (I use a large measuring cup), and add your wet ingredients (eggs, date syrup, oil, vanilla extract and add the melted chocolate last).
- Whisk together the wet ingredients starting from the center then whisking your way outwards, then switching to a rubber spatula to fully incorporate the batter.
- Add chopped pecans and fold into the batter until fully combined.
- Using a large ice cream scooper, scoop the dough onto a small sheet pan lined with parchment paper. Place 1 pecan in the center of each cookie dough, then sprinkle sea salt over the dough. Refrigerate the cookie dough for 30 minutes.
- Preheat the oven to 350F degrees, then place the cookie dough on a large sheet pan lined with parchment paper and bake for 8-10 minutes.
- Place the cookies on a cookie rack and allow the cookie to cool for at least 5 minutes before serving.
- Store in an airtight container for up to 2-3 days.
I hope you love this recipe as much as we do! Please leave a review and comment below if you fancy this recipe and be sure to tag me on your creations on Instagram and TikTok.
Eat well,
-Jasmine
Chocolate Pecan Pie Cookies (Gluten free, Dairy free)
Ingredients
- ¾ cup gluten-free flour blend I recommend Bob’s Red Mill One-to-One Gluten-Free Baking Flour
- ¾ cup date sugar I like Date Lady Date Sugar and cane sugar is another alternative
- ¼ cup unsweetened cacao powder sifted
- ½ teaspoon baking powder
- ¼ teaspoon fine sea salt
- 2 large eggs
- ¼ cup date syrup
- ¼ cup avocado or olive oil
- 1 teaspoon pure vanilla extract
- ¼ cup semi-sweet or dark chocolate chips melted (I like the Enjoy Life brand)
- ½ cup pecan halves raw & unsalted plus more for garnish
- ½ tablespoon flakey sea salt I use Maldon sea salt for garnish
Instructions
- Preheat the oven to 350F degrees, then toast pecans on a small sheet pan lined with parchment paper for about 8 minutes, then set aside to cool. Roughly chop the pecans and set aside.
- In a large bowl, sift together all the dry ingredients (GF flour, cacao powder, date sugar, baking powder, and sea salt.
- Pour the chocolate chips into a small, microwave-safe bowl and heat in 30 second intervals, mixing each time until the chocolate is melted (usually 90 seconds total).
- Make a well in the center (I use a large measuring cup), and add your wet ingredients (eggs, date syrup, oil, vanilla extract and add the melted chocolate last).
- Whisk together the wet ingredients starting from the center then whisking your way outwards, then switching to a rubber spatula to fully incorporate the batter.
- Add chopped pecans and fold into the batter until fully combined.
- Using a large ice cream scooper, scoop the dough onto a small sheet pan lined with parchment paper. Place 1 pecan in the center of each cookie dough, then sprinkle sea salt over the dough. Refrigerate the cookie dough for 30 minutes.
- Preheat the oven to 350F degrees, then place the cookie dough on a large sheet pan lined with parchment paper and bake for 8-10 minutes.
- Place the cookies on a cookie rack and allow the cookie to cool for at least 5 minutes before serving.
- Store in an airtight container for up to 2-3 days.