Caramel Pecan Cookies (Gluten & Dairy-free)
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, paleo, vegan, and refined sugar-free; made with wholesome ingredients you can feel good about!
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!