Pecan Pie Thumbprint Cookies
Yields: 24 cookies
These buttery cookies are really soft and chewy, and their filling tastes exactly like pecan pie! They’ll keep for at least 5 days if stored in an airtight container in the refrigerator.
  • 1 cup (120g) white whole wheat flour or gluten-free* flour (measured like this)
  • 1 tsp cornstarch
  • ¾ tsp baking powder
  • ¼ tsp salt
  • 1 tbsp (14g) unsalted butter or coconut oil, melted and cooled slightly
  • 1 large egg, room temperature
  • 2 tsp vanilla extract
  • ½ cup (96g) coconut sugar
  • ¼ cup (28g) finely diced pecans
  • 1 ½ tsp pure maple syrup
  1. In a medium bowl, whisk together the flour, cornstarch, baking powder, and salt. In a separate bowl, whisk together the butter, egg, and vanilla. Stir in the coconut sugar. Add in the flour mixture, stirring until incorporated. Chill the cookie dough for 30 minutes.
  2. Preheat the oven to 350°F, and line a baking sheet with a silicone baking mat or parchment paper.
  3. To prepare the filling, stir together the pecans and maple syrup in a small bowl.
  4. Roll the cookie dough into 24 small spheres, and place them on the prepared baking sheet. (If it’s still sticky, use a spoon and spatula to drop the cookie dough into 24 rounded scoops instead. Moisten your fingers with a tiny amount of water, and gently shape into rounded mounds.) Using your index finger or thumb, make an indentation in the center of each, and fill with the pecan mixture. (If the dough is still sticky, moisten your finger with a tiny amount of water first.) Gently press the pecan filling into each well with a spatula. Bake at 350°F for 8-10 minutes. Cool on the baking sheet for 10 minutes before transferring to a wire rack.
Notes: For the gluten-free flour, use as follows: ¼ cup (30g) millet flour, ¼ cup (30g) tapioca flour, 3 tablespoons (21g) coconut flour, and ¾ teaspoon xanthan gum. Most store-bought gluten-free flour blends will work as well, if measured like this.

Whole wheat pastry flour, regular whole wheat flour, or all-purpose flour may be substituted for the white whole wheat flour.

The cornstarch helps keep the cookies soft.

Brown sugar or granulated sugar may be substituted for the coconut sugar.

It’s important to dice the pecans very finely, no larger than half the size of mini chocolate chips, so that the filling fits into each cookie dough’s well and can be gently down to fit together with a spatula.

Honey or agave may be substituted for the pure maple syrup.

I used my tiny dessert spoons and my favorite mini spatula to fill each well. You’ll want to gently press down the filling with the spatula just before baking since it doesn’t spread and completely holds its shape in the oven.

If you’re short on time (or feeling lazy!), then mix the filling into the cookie dough at the end of Step 1 instead.

{gluten-free, clean eating, low fat, low calorie}
Recipe by Amy's Healthy Baking at