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Mini Pecan Pie Tarts
These mini pecan pie tarts are a perfect treat for those who want just a little taste of pecan pie. This recipe is made with gluten free cookie dough and a dairy free date caramel.
Prep Time
15
minutes
mins
Cook Time
15
minutes
mins
Total Time
30
minutes
mins
Servings:
12
cookies
Calories:
219
kcal
Author:
Valerie Skinner
Ingredients
FOR COOKIE BASE
FOR COOKIE BASE
1 ¾
cups
[Gluten Free Flour 1:1 Blend]
1
cup
[Sugar]
1
tsp
[Baking Soda]
1
tsp
Salt
2
Eggs
1
cup
Unsalted Butter
1
tsp
[Vanilla Extract]
[Muffin/Cupcake Tin]
FOR FILLING
FOR FILLING
½
cup
[Date Caramel]
1
cup
Pecans
chopped
Instructions
FOR COOKIE BASE
Preheat oven to 350
Grease your muffin tin.
Using a hand mixer or standalone mixer, beat the butter and sugar together until fluffy and creamed together.
Add the egg and vanilla stir until combined, scraping the sides of the bowl and stirring again briefly.
Add the dry ingredients, stirring just until the dough comes together.
Roll the dough into 1.5-2 inch balls and press into muffin tins gently but evenly until all 12 cups are filled.
Bake for 12 minutes and take out of the oven.
Using a round tablespoon, press a cup shape in the center of each cookie while it’s soft to create a space for the filling.
Add the cookies back to the oven for another 5 minutes before taking out and letting them cool.
Once cookies are cooled, remove them from the muffin tin and add 1.5 tbsp pecan pie filling to each.
FOR PECAN PIE FILLING
Chop 1 cup pecans
Stir pecans into ½ cup of date caramel sauce until fully combined.
Nutrition
Calories:
219
kcal
|
Carbohydrates:
20
g
|
Protein:
3
g
|
Fat:
14
g