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.
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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.
Servings: 14 cookies
Nutrition
Serving: 1serving | Calories: 221kcal | Carbohydrates: 18g | Protein: 3g | Fat: 15g
Calories: 221kcal
Cost: $12