These caramel pecan cookies taste like a pecan Twix bar in cookie form! These gluten-free caramel pecan cookies start with a shortbread base, filled with pecan caramel, and are then coated in white chocolate and are naturally dairy-free, refined sugar-free, and made with wholesome ingredients you can feel good about!
The best healthy cookie recipe
I don’t know about you guys, but i’m a sucker for a Twix bar (extra points if they’re pecan twix!). Those are what inspired these cookies. They have all the elements of a Twix bar, but in a fun, cookie flavor form. Buttery, slightly crunchy shortbread base, caramel pecan filling, and are coated in white chocolate. The combination of cinnamon and pecans gives them a festive feel that feels perfect for holiday baking although they’re great any time of the year!
Each bite is loaded with buttery pecans, rich caramel flavor, and a perfectly chewy center with crisp edges. Whether you’re baking for the holidays, a cozy weekend treat, or simply need an easy gluten-free dessert, this recipe is one you’ll come back to again and again.
Why You’ll Love These Caramel Pecan Cookies
- Gluten-free, dairy-free, and refined sugar-free
- Soft and chewy with crisp edges
- Naturally sweetened with maple syrup
- Perfect for holidays, cookie swaps, or everyday treats
These cookies are proof that healthy gluten-free cookies don’t have to taste boring or dry. The caramel-like flavor comes from maple syrup; no artificial caramel or corn syrup needed!
Recipe video
Ingredients for Gluten-Free Caramel Pecan Cookies
The full measurements and recipe are in the recipe card at the bottom of the post. Here’s what you’ll need to make these dairy-free caramel pecan cookies:
- Almond flour – almond flour creates the perfectly crunchy, buttery shortbread base. If you need a nut-free option, Tiger Nut flour is a great 1:1 substitute!
- Coconut oil
- Maple syrup
- Canned coconut milk – you don’t taste the coconut, promise! I haven’t tried it, but I would assume heavy cream would work!
- White chocolate chips: I like Pascha for dairy-free white chocolate chips or Lily’s for a sugar-free option!
- Pecans
- Pantry staples: vanilla extract, sea salt, cinnamon
steps to make caramel pecan shortbread cookies
Bake the shortbread cookies
The shortbread cookie base comes together quickly in a bowl. Simply mix together the dough ingredients until combined. Use a cookie scoop to disperse the dough onto a parchment-lined baking sheet. Flatten them slightly, then use your thumb to make an indent in each hone. Bake the cookies for 10 or so minutes until golden around the edges. Then, allow to cool completley.
Make the gooey Caramel
Simply add all the ingredients to a small saucepan. Bring to a boil and allow to boil for 5 minutes. Stir frequently to prevent burning. After the 5 minutes, reduce the heat to low and cook another 2-3 minutes. The caramel should have reduced and be somewhat thick. Remove from heat and stir in the pecans. Allow to cool. It’ll thicken a little as it cools.
Once cooled, add some to the center of each cookie. Then place the baking sheet in the freezer for an hour or so until the caramel is firm to touch. This is important to make sure it doesn’t melt into the chocolate when we dunk them!
Coat in chocolate
In a small bowl, add the chocolate chips. Heat in the microwave in 30 second increments, stirring between each, until smooth. Alternatively, you can use the double boiler method.
Remove the cookies from the freezer. Quickly dip each cookie in the chocolate, using a fork to lift it out and drag it along the side of the bowl to remove any excess. Place it on the baking sheet. Repeat until they’re all coated. I like to press a pecan into the top of each one. Place back in the freezer for an hour or so before moving to an air-tight container. Store in the freezer.
recipe Tips
- Don’t over-bake. The cookies are done when golden around the edges!
- Lightly toast the pecans beforehand for extra depth of flavor. This is totally optional, but delicious!
Storage & Freezing caramel pecan cookies
- Freeze baked cookies for up to 2 months. These taste best straight from the freezer!
Recipe variations
- Use milk or dark chocolate instead of white chocolate!
Are These caramel pecan Cookies Healthy?
While still a treat, these cookies are made with better-for-you ingredients:
- No refined sugar
- No butter or dairy
- Naturally gluten-free
They’re a great option for anyone following a gluten-free diet, dairy-free lifestyle, or simply looking for healthier dessert recipes!
More healthy cookie recipes to try
- Banana pudding stuffed cookies
- 6 Ingredient Snicker cookies
- Gluten-free Monster Cookies
- No-bake Samoa Cookies
- Homemade Tagalong cookies
- 3 Ingredient fudge stripe cookies
- Cinnamon Pecan sticky bun cookies
- Banana caramel cookies
- Frozen protein S’mores
If you make these gluten-free caramel pecan cookies, I’d love to hear how they turned out! Leave a star rating and review below and share your photos with me on Instagram! 💛
Caramel Pecan Cookies (Gluten & Dairy-free)
Ingredients
Shortbread cookies
- 1 1/4 cup almond flour
- 3 tbsp maple syrup
- 2 1/2 tbsp melted coconut oil
- 1 tsp vanilla extract
- 1/2 tsp sea salt
Pecan caramel
- 1/2 cup coconut cream (the solid part from a can of full-fat coconut milk)
- 1/2 cup 100% pure maple syrup *do not use sugar-free syrup
- 1/4 cup coconut oil
- 1 tsp vanilla extract
- 1/2 tsp sea salt
- 1/3-1/2 cup chopped pecans
coating
- 1 1/4 cups white chocolate chips
- 1/2 tbsp coconut oil (optional, but helps thin it a bit!)
- halved pecans, for topping
Instructions
- Preheat oven to 350F.
- In a bowl, combine all of the dough ingredients, mixing until combined. Use a cookie scoop to disperse the dough onto a parchment-lined baking sheet. Flatten them slightly, then use your thumb to make an indent in each hone. Bake the cookies for 10 or so minutes until golden around the edges. Then, allow to cool completely.
- Simply add all the ingredients to a small saucepan. Bring to a boil and allow to boil for 5 minutes. Stir frequently to prevent burning. After the 5 minutes, reduce the heat to low and cook another 2-3 minutes. The caramel should have reduced and be somewhat thick. Remove from heat and stir in the pecans. Allow to cool (It’ll thicken a little as it cools).
- Once cooled, add some to the center of each cookie. Then place the baking sheet in the freezer for an hour or so until the caramel is firm to touch. This is important to make sure it doesn’t melt into the chocolate when we dunk them!
- In a small bowl, add the chocolate chips. Heat in the microwave in 30 second increments, stirring between each, until smooth. Alternatively, you can use the double boiler method.
- Remove the cookies from the freezer. Quickly dip each cookie in the chocolate, using a fork to lift it out and drag it along the side of the bowl to remove any excess. Place it on the baking sheet. Repeat until they’re all coated. I like to press a pecan into the top of each one. Place back in the freezer for an hour or so before moving to an air-tight container.
- Store in the freezer – they're best straight out of it!
Does the caramel set up to where I could omit the chocolate coating? These look delicious!
Hi jodie! The caramel stays firm after being in the freezer for a bit! The chocolate does add a layer of crunch that is incredible, so I do recommend using it or even a drizzle of regular/white chocolate over top?! However they’d almost be like thumbprints without!
What temperature do they bake at?
Hi Jess! 350F!