Brown Butter Date Pecan Cookie Cups
I love these date cookie cups so much! They are rich, buttery and chewy and pretty easy to make. Take a break from the traditional oatmeal raisin or chocolate chip cookies and try these cookie cups. Perfect to add into your baking rotation as the holiday time approaches.
I am a sucker for anything brown butter and I love to add it into baking because it adds that extra layer of flavor without too much extra effort. To brown butter slowly melt butter in a saucepan over medium heat. Once melted then with a silicone whisk slowly mix and watch for the color to darken and little specks to form. Smell the butter you want a nutty aroma. Once it hits this stage transfer to another bowl and allow to cool. be careful it is easy to overcook the butter so don't leave the stove!
I love baking with date sugar its full of antioxidants and fiber making it easier on the way your body digests the sugar. Also adds a delicious amount of flavor the perfect amount of sweetness without the sugar crash. A few tips when making cookies with date sugar:
- For every cup of sugar replaced, decrease flour by 1/3rd cup, increase fat (e.g. butter, coconut oil) by 25%
- Lower bake temperature by 25°F and check cookies 5 minutes earlier than suggested
- Do not expect classic browning, the underside of the cookie will be lighter than usual. (but overall, the color of the cookie will be darker than if you used refined sugar.) Don’t over-bake otherwise they will get brittle.
All you need for these cookie cups are:
- Butter
- Date sugar
- egg
- gluten free or all purpose flour
- vanilla extract
- toasted pecans - can use any nut or even toffee
- baking soda
- cream cheese - DF or regular
You can make and freeze these cookies ahead I just recommend waiting to add the frosting until before eating. They are perfect for an afternoon treat or a sweet bite after dinner. I hope you enjoy these cookies as much as I do.
Brown Butter Date Pecan Cookie Cups! The ultimate treat made with Date sugar is a must for healthy baking and a pantry staple . It's full of antioxidants and lower glycemic than all other sugars. One bowl is all you need and these cookies will become a new staple in your baking fun.
- 1 stick butter (browned)
- 1/2 cup date sugar (can also use coconut sugar)
- 1 egg
- 3/4 cup GF flour or AP
- 1/4 tsp baking soda
- 1 tsp vanilla
- 1/2 cup toasted chopped pecans
- 1/2 cup cream cheese (softened)
- 1/3 cup date sugar
For Cookies - Heat oven to 350’f and grease a muffin tin with butter or oil ( or liners) . In a bowl mix butter, sugar and egg until combined. Add flour and baking soda and mix. Then fold in chopped pecans . Divide into muffin cups and bake for 8-10 minutes. Allow too cool and top with frosting.
Frosting - Whip together cream cheese and date sugar until smooth.
Store cookies in the fridge in a sealed container.