These Gluten-Free Pecan Pie Cookies are everything you love about the classic pie but in a rich, chewy cookie form. With each bite, you get that gooey pecan filling wrapped in a rich, buttery cookie that makes them impossible to resist.

Jump to:

• ❤️ Why You'll Love This Pecan Pie Cookies Recipe
• 🛒 Ingredients for Low Carb Pecan Pie Cookies
• 🔪 How to Make Gluten-Free Pecan Pie Cookies
• 💡 Tips
• ☑️ Storage Instructions
• 🔄 Substitutions and Additions
• Can I Make the Dough Ahead of Time?
• Why Did My Filling Get Grainy?
• Can I Double This Recipe?
• Can I Use Regular Sugar Instead of Monk fruit/Allulose?
• How Do I Keep the Filling From Overflowing?
• 🍽️ More Easy Dessert Recipes

❤️ Why You'll Love This Pecan Pie Cookies Recipe

• Rich, buttery cookie base with soft, chewy centers
• Loaded with toasted pecans and gooey caramel-like filling
• Easy to make ahead for holidays and parties
• Classic southern flavor in every bite
• Sugar-free, gluten-free, guilt free

There’s something about Pecan Pie Cookies that instantly makes the kitchen smell like the holidays, no matter what time of year it is. These are the cookies I bake when I am craving homemade pecan pie without the whole rolling and crimping routine. The cookies bake ups soft and golden with just the right amount of chew and that caramel-like filling everyone loves.

They’re easy to make, fun to share, and taste even better the next day. I love to make extra batch and freeze them to have on hand when guest pop in. Whether you call them southern pecan pie cookies, old fashioned pecan pie cookies, or just plain delicious, these are one of those cookies you’ll want in your baking lineup.

Love pecan pie desserts? Be sure to check out this decadent Pecan Pie Cheesecake.

🛒 Ingredients for Low Carb Pecan Pie Cookies

• Almond flour: Gives the cookies a tender, chewy texture that’s just right
• Butter: Adds rich flavor and helps the dough bake up soft and golden
• Monk fruit/allulose: Adds a warm hint of molasses flavor
• Brown monk fruit/allulose: Keeps the sweetness balanced without sugar
• Oat fiber: Helps with texture and keeps the cookies sturdy
• Egg: Binds everything together for a soft, chewy bite
• Vanilla extract: Adds warmth and rounds out the flavor
• Baking soda: Gives a little lift so the cookies bake evenly
• Xanthan gum: Helps the dough hold its shape
• Pecans: The star ingredient with nutty crunch in every bite
• Heavy cream: Creates that caramel-style gooey texture
• Ground cinnamon: Adds cozy warmth that ties it all together

*Exact measurements are listed in the recipe card below.

🥣 Recommended Tools

• Mixing bowls
• Hand mixer
• Whisk
• Baking sheet
• Parchment paper
• Saucepan

🔪 How to Make Gluten-Free Pecan Pie Cookies

To Make the Cookies

Preheat oven to 325°. Add the almond flour, oat fiber, baking soda and xanthan gum into a mixing bowl and whisk to combine.

In a separate bowl, add in the butter and both sweeteners, then cream them together using a hand mixer.

Add in the egg and vanilla extract, then continue mixing.

Pour in the dry ingredients and mix just until combined.

Using a cookie scoop, portion out the dough, forming each cookie into a ball.

Place on a baking sheet that’s been lined with parchment paper.  Press your thumb into the center of each cookie, creating a divot in the center.  Alternatively, you can use the back of a measuring spoon or melon baller instead.

Bake for 18 minutes or until slightly golden.  While the cookies are still warm, press down in the center, to reinforce the divot.  Allow to cool at room temperature, while you prepare the filling.

To Make the Filling

Heat the butter and sweetener in saucepan over medium low and simmer 2 minutes.

Pour in the heavy cream and simmer 5 minutes, stirring often.  

Remove from the heat, stir in the pecans, vanilla and cinnamon.

Scoop the filling in each of the cookies and allow to set before serving.

💡 Tips

• Always start with room temperature ingredients. It ensure the batter mixes smoothly.
• If the centers puff up while baking, gently press them again to keep the thumbprint indention.
• Let the filling cool slightly before spooning it into the cookies so it thickens up a little.
• Use parchment paper or a silicone mat for even baking and easy cleanup.
• Allow the cookies to cool completely before stacking or freezing so the filling stays smooth.

☑️ Storage Instructions

Fridge: Store your cookies in an airtight container for up to 5 days. Let them come to room temperature before serving.

Freezer: Freeze them in a single layer, then transfer to a freezer bag for up to 2 months. Thaw at room temperature before enjoying.

🔄 Substitutions and Additions

• Chocolate: Add a drizzle of melted sugar-free chocolate over the tops once cooled for a pecan pie cookie twist on turtle candies.

• Nuts: Swap half the pecans for toasted walnuts or chopped almonds for a fun change in texture.

• Bars: Turn them into pecan pie cookie bars by pressing the dough into a pan and pouring the filling over top.

• Caramel: Add a small spoonful of keto caramel sauce in the center before the pecan topping for extra gooeyness.

Can I Make the Dough Ahead of Time?

Yes, you can refrigerate it up to 2 days ahead. Let it soften a few minutes before scooping and baking.

Why Did My Filling Get Grainy?

That usually happens if the sweetener cooks too fast. Keep the heat low and stir often to prevent crystallization.

Can I Double This Recipe?

Absolutely. Just use two baking sheets and rotate them halfway through for even baking.

Can I Use Regular Sugar Instead of Monk fruit/Allulose?

You can, but the cookies may spread slightly, taste sweeter and have more carbs.

How Do I Keep the Filling From Overflowing?

Make sure the centers are deep enough and don’t overfill. A rounded teaspoon of filling is usually perfect.

🍽️ More Easy Dessert Recipes

• Chocolate Peanut Butter Bars
• Strawberry Watermelon Granita
• Chocolate Mousse
• Berry Cheesecake Salad
• Peanut Butter Fudge
• Mango Cheesecake