Gluten Free Maple Pecan Praline Stuffed Cookies

These gluten free maple pecan praline stuffed cookies are one of the best things I’ve baked this year. Soft, buttery maple cookies with a gooey caramelized pecan filling hidden inside.

When you break one open, it’s like a little pecan pie surprise in the center. Warm, sticky, and absolutely delicious.

The recipe is 100% gluten free, made with almond flour and tapioca starch instead of regular flour. You’d never know the difference though – they taste just as good as any traditional cookie.

They do take a little extra time because you make the praline filling first and freeze it before stuffing it into the dough. But it’s all very simple, and the result is so worth it.

If you’ve been looking for a gluten free cookie recipe that actually feels special and impressive, this is the one.

Why You’ll Love This Recipe

That Gooey Praline Center Changes Everything – When you bite in you get melty pockets of caramelized maple pecan praline that taste like warm pecan pie.

Naturally Gluten Free Without Compromise – Almond flour and tapioca starch create a soft buttery cookie that tastes better than any wheat-based version.

Real Maple Flavor in Every Layer – Maple syrup is in both the praline filling and the cookie dough so the flavor is rich and layered throughout.

The Sweet and Salty Combo Is Addictive – That flaky sea salt on top hits right against the caramelized brown sugar and maple sweetness.

Ingredients

For the Maple Pecan Praline

• 1/2 cup Pecans, chopped
• 1/4 cup Maple Syrup
• 2 tbsp Brown Sugar
• 1 tbsp Unsalted Butter
• Pinch of Salt

For the Cookies

• 1 1/2 cups Almond Flour
• 1/3 cup Tapioca Starch
• 1/2 tsp Baking Soda
• 1/2 tsp Cinnamon
• 1/2 tsp Salt
• 1/2 cup Unsalted Butter, softened
• 1/2 cup Brown Sugar, packed
• 1/4 cup Maple Syrup
• 1 Large Egg
• 1 tsp Vanilla Extract
• Flaky Sea Salt, for topping

How to Make

Step 1

Make the maple pecan praline first. In a small saucepan, combine the chopped pecans, maple syrup, brown sugar, butter, and pinch of salt over medium heat. Cook, stirring frequently, for 4 to 5 minutes until the mixture is bubbly, thick, and deeply caramelized.

Step 2

Pour the praline mixture onto a parchment-lined plate and spread it thin. Let it cool completely, then break or chop it into small pieces. Place the pieces in the freezer for 30 minutes.

Step 3

In a medium bowl, whisk together the almond flour, tapioca starch, baking soda, cinnamon, and salt. Set aside.

Step 4

In a large bowl, beat the softened butter and brown sugar together until fluffy, about 3 minutes. Add the maple syrup, egg, and vanilla extract and beat until smooth. Gradually add the dry ingredients and stir until a dough forms. Cover and refrigerate for 1 hour.

Step 5

Scoop about 2 tablespoons of dough and flatten it in your palm. Place 2 to 3 pieces of frozen praline in the center. Wrap the dough around the praline, sealing it completely and rolling into a ball. Repeat with the remaining dough and praline.

Step 6

Preheat your oven to 350F (175C) and line two baking sheets with parchment paper. Place the stuffed cookie balls 3 inches apart on the prepared sheets.

Step 7

Bake for 12 to 14 minutes until the edges are golden and set but the centers still look slightly soft. Immediately sprinkle each cookie with flaky sea salt.

Step 8

Let the cookies cool on the baking sheets for 10 minutes. When you break one open, the center will have pockets of gooey, caramelized maple pecan praline that taste like a warm pecan pie wrapped in a soft, buttery maple cookie.

My Tips

Get the Praline Really Caramelized

When you’re cooking the praline, don’t pull it off the heat too early. You want it bubbly and a deep amber color, not just warm and melted. That deep caramelization is what gives you that pecan pie flavor inside the cookie.

Stir it constantly because the maple syrup and brown sugar can go from perfect to burnt pretty fast. Once it looks thick and the bubbles slow down a bit, that’s your signal it’s ready.

Spread it as thin as you can on the parchment. Thick clumps are harder to break into small pieces and harder to wrap inside the dough later.

Keep the Praline Frozen Until You Stuff

Don’t skip the freezer step for the praline pieces. If they’re not frozen solid when you wrap them in the dough, they’ll melt into the dough while you’re shaping the cookies and you won’t get that gooey pocket in the center.

Work in small batches when you’re stuffing. Take out only a few praline pieces at a time and keep the rest in the freezer. They soften up faster than you’d think, especially if your kitchen is warm.

Chill the Dough the Full Hour

This dough is softer than regular cookie dough because almond flour doesn’t absorb moisture the same way wheat flour does. If you try to work with it before the full hour of chilling, it’ll be too sticky to wrap around the praline pieces.

If after an hour it still feels too soft to handle, give it another 15-20 minutes. You want to be able to flatten it in your palm and wrap it around the filling without it sticking everywhere.

More Tasty Recipes

• Gluten Free Butter Pecan Cookies
• Gluten Free Caramel Pecan Turtle Bars
• Gluten Free Caramel Stuffed Chocolate Cookies
• Gluten Free Cookie Butter Stuffed Cookies
• Gluten Free Maple Pecan Blondies

FAQ

Can I skip the freezing step for the praline pieces?

You really don’t want to skip this step. Freezing the praline makes it firm enough to handle and wrap inside the cookie dough without it turning into a sticky mess in your hands.

If the praline is soft when you stuff it, it can melt out of the cookies too quickly in the oven and you won’t get those gooey pockets in the center. Even 20 minutes in the freezer makes a big difference.