Best Pecan Pie Cookies (Pecan Tassies with GF Option)

This pecan pie cookies recipe turns the flavors of a classic pie into buttery cookies with a golden brown crust and gooey pecan pie filling. Made with soft cookie dough and baked in mini muffin tins, each bite delivers that nutty, melt-in-your-mouth sweetness the holiday season calls for.

When it comes to family recipes, this pecan pie cookies recipe is one of our all-time favorites. My mom has been making pecan tassies for Christmas ever since I can remember, and I have yet to meet a person who doesn’t love them. 

When I started testing these, I wanted to make sure my gluten-free, lactose-free version captured that same nostalgic flavor of buttery cookies with crisp golden brown edges and gooey pecan pie filling in the center of each cookie. And because I love a better-for-you treat, these are also refined sugar-free, so you can indulge a little lighter this holiday season.

My Grammy was the one who first introduced us to pecan tassies but hers were loaded with butter, gluten, and brown sugar, and this recipe is my updated version that tastes just as good! I swapped in a high-quality gluten-free flour mixture for all purpose flour, used lactose-free butter and sour cream to keep that rich texture, and replaced dark brown sugar with coconut sugar. After a few rounds of recipe testing (and taste testing, of course), I landed on what I think is the perfect cookie: tender on the outside, filled with a nutty filling, and just the right balance of sweet and buttery.

If you loved this pecan pie cookie recipe and are looking for more easy Christmas cookie recipes, try my Gingerbread cookies, my Magic Cookie Bars or take a look at this list of 12 of my favorite Christmas cookies! Or try these candied orange peels for your Christmas cookie boxes!

Why You'll Love This Recipe

• All the cozy flavor of a classic pecan pie in bite-sized cookie form that’s perfect for gifting or sharing.
• A rich, buttery crust with a sweet, nutty center that’s crisp on the outside and soft inside.
• Made with simple gluten-free ingredients and naturally sweetened, no corn syrup required.

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Pecan Pie Cookies Ingredients & Tested Substitutions

For the Dough

• Lactose-free butter (softened): Use room temperature butter so it creams easily with the sour cream. I love Green Valley Creamery or you could use Miyokos plant based butter.
• Lactose-free sour cream: Adds moisture and helps create that soft, pie crust-like cookie base. Again, I love Green Valley Creamery here, too. You can also use regular sour cream if lactose isn't a concern.
• Gluten-free flour: Use a high-quality 1:1 blend with xanthan gum. Bob's Red Mill 1:1 or King Arthur Measure for Measure works perfectly. Be sure to sift your dry ingredients to keep the dough light and flaky.

For the Filling

• Chopped pecans: Walnuts also work great if you’re out of pecans. Toast lightly on a baking sheet for 5-7 minutes before mixing to bring out their natural oils and deepen the nutty flavor. 
• Coconut sugar: Coconut sugar is my favorite refined sugar free swap for light or dark brown sugar that gives the filling its caramel-like sweetness.
• Eggs: Use room temperature eggs so the filling ingredients combine smoothly.
• Vanilla extract: Rounds out the flavor; look for pure vanilla, not imitation.

Pecan Pie Cookies Step By Step Instructions

1. Toast the Pecans (Optional but Recommended). For deeper flavor, spread chopped pecans on a baking sheet and toast at 350°F for 5 to 7 minutes, stirring once halfway through. Let them cool slightly before mixing into the filling ingredients. This step enhances the nutty flavor and adds a subtle crunch to the cookie base.

2. Mix the Dough. In a large bowl or bowl of a stand mixer, cream together softened butter and sour cream on low speed until smooth. Gradually add the sifted flour, about ½ cup at a time, until a soft cookie dough forms. Shape the dough into a ball, wrap in plastic wrap, and refrigerate for 1 hour.

3. Prepare the Filling. While the dough chills, whisk together the eggs, coconut sugar, butter, and vanilla extract in a medium bowl until smooth. Fold in the chopped toasted pecans using a silicone spatula until evenly coated.

4. Preheat and Prep. Preheat your oven to 350°F. Lightly grease two 12-cup mini muffin tins (or line with parchment paper rounds if you prefer). These tins are essential for achieving the perfect cookie form and buttery crust.

5. Shape the Dough. Pinch off a tablespoon of dough and roll it into a ball. Press each piece into the muffin cup, forming a small shell similar to a pie crust. You can use your fingers or a shot glass to press the dough down evenly into the tin. Just be sure not to make the dough too thin or the filling may seep through.

6. Fill and Bake. Spoon about one teaspoon of pecan filling into the center of each cookie. Bake for 15 to 20 minutes, or until the crust turns a light golden brown and the filling looks set.

7. Cool. Remove from the oven and let the cookies cool in the pan for 5 minutes before transferring them to a wire rack. Allow to cool completely before serving or storing in an airtight container.

Expert Tips & Tricks

• Chill the dough: Cold cookie dough holds its shape better in the mini muffin tin and creates that perfect buttery crust without spreading.
• Use a shot glass: My Grammy’s secret weapon! It’s the easiest way to press the dough evenly into each cup with no fancy tools required.
• Watch for color cues: Your best indicator of doneness is a light golden brown crust around the edges and a set filling. Every oven runs a bit different, so check at the 15-minute mark.
• Skip the corn syrup: Coconut sugar and vanilla extract give the filling rich flavor without needing corn syrup or refined sugar.
• Store smart: Once cooled, transfer cookies to an airtight container lined with parchment or wax paper. They’ll stay fresh at room temperature for a couple of days or in the fridge for up to two weeks.

Make Ahead & Storage Tips

These pecan pie cookies are perfect for making ahead, making them ideal for holiday baking when you want to get a jump start. You can bake them up to 2 days in advance and store in an airtight container at room temperature, or keep them refrigerated for up to 2 weeks.

If you want to get even further ahead, they also freeze beautifully. Once cooled completely, layer the cookies between sheets of wax paper in a freezer-safe bag or container. When you’re ready to serve, simply thaw them at room temperature until soft and buttery again.

Did you have a chance to make this recipe? If so, please leave me a 5 star rating and review below. I always love and appreciate hearing from you!