Pecan Pie Thumbprint Cookies

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.

Preheat the oven to 350°F, and line a baking tray with a silicone baking mat or parchment paper.

To prepare the filling, stir together the pecans and maple syrup in a small bowl.

Roll the cookie dough into 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 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.

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