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–+ servings

Gluten Free Maple Pecan Praline Stuffed Cookies

These gluten free stuffed cookies hide a gooey maple pecan praline center that tastes like warm pecan pie in every bite. A showstopper worth every minute of effort.
Gluten Free Maple Pecan Praline Stuffed Cookies
Prep Time 1 hour 45 minutes
Cook Time 19 minutes
Total Time 2 hours 4 minutes
Course Dessert
Cuisine American
Servings 14 cookies
Calories 221 kcal
Print Recipe Pin Recipe

Equipment

  • saucepan
  • baking sheets

Ingredients
  

For the Maple Pecan Praline

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

Instructions
 

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

Nutrition

Serving: 1servingCalories: 221kcalCarbohydrates: 18gProtein: 3gFat: 15g
Keyword gluten-free, maple pecan cookies, praline, stuffed cookies
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