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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. #pecanpie #dessert #pecanpiecookie
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5 from 2 votes

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 Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 12 cookies
Calories: 219kcal

Ingredients

  • FOR COOKIE BASE

FOR COOKIE BASE

FOR FILLING

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: 219kcal | Carbohydrates: 20g | Protein: 3g | Fat: 14g