Pecan Pie Cookies

These Homemade Pecan Pie Cookies are a delightful twist on a classic Thanksgiving dessert. They capture all the warm, nutty flavors of pecan pie in a convenient cookie form. Made with einkorn flour, these cookies have a slightly nutty flavor and a wonderfully tender texture. The addition of chocolate chips takes them to the next level, adding a rich and decadent element that complements the pecan pie filling perfectly. These pecan pie cookies are a perfect treat for the holidays, a fun baking project, or simply a delicious indulgence any time of year. Enjoy the taste of pecan pie in every bite!

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Pecan Pie Cookies

Total Time1 hour hr 15 minutes mins

Course: Dessert

Cuisine: American

Servings: 16

Ingredients

Pecan Pie Filling

• 1/2 cup Butter
• 3/4 cup Coconut sugar
• 1/4 cup Cane sugar
• 1/2 cup Heavy cream
• 1/2 tsp Salt
• 2 tsp Vanilla extract
• 10 oz Chopped pecans

Cookie Base

• 1 cup Butter (room temperature)
• 1 1/2 cup Cane sugar
• 2 Eggs
• 2 tsp Vanilla extract
• 4 cup Einkorn flour (3 1/2 c all purpose flour or gf flour would work here too)
• 1 tsp Salt
• 1/2 tsp Baking soda
• 1 cup Chocolate chips (we love nestle organic or enjoy life allergen friendly)

Instructions

Make Pecan Pie Filling

• Heat a skillet over medium heat, add 1/2 cup Butter, 3/4 cup Coconut sugar, and 1/4 cup Cane sugar. Whisk well til butter is melted.
• Sugar will not mix well with butter, that's ok! Heat until bubbly, then add in 1/2 cup Heavy cream and 1/2 tsp Salt. Whisk well for 1-2 minutes. Then turn off heat. Add in 2 tsp Vanilla extract, whisk again.
• Once off heat, add in 10 oz Chopped pecans, mix, and set aside to cool.

Cookie Base

• In bowl of a stand mixer or bowl with a hand mixer, add 1 cup Butter and 1 1/2 cup Cane sugar. Whisk well for 2-3 minutes.
• Then add in 2 Eggs and 2 tsp Vanilla extract, beat again for another 2 minutes until fluffy looking.
• Turn off mixer, then add in 4 cup Einkorn flour, 1 tsp Salt, and 1/2 tsp Baking soda. Mix on low just until combined.
• Turn off mixer, refrigerate dough for 30 minutes.
• Preheat oven to 350 degrees and grab 2 cookie sheets.
• Once dough is chilled, scoop out 2 tbsp of dough and roll into a ball, press a hole into the middle large. You want the hole more wide and shallow than deep and small.
• Place shaped dough ball onto cookie sheet, place about 6 per sheet as they will spread a bit when baking.
• Then grab cooled pecan mixture and add 1 cup Chocolate chips , mix. Scoop 1 heaping tsp of mixture into center of each cookie. Continue until they are all filled.
• Bake at 350 degrees for 15-17 minutes, until golden brown and center is cooked. Cookies will harden as they sit so do not overbake.
• Continue until all cookies and shaped, filled, and baked.
• Cool 10 minutes before eating, then enjoy!

Notes

storage

• store leftover cookies in ziploc bag either at room temperature or in freezer