7-Ingredient Gluten-Free Kentucky Derby Pie Cookies are a new twist on an old Southern Classic. Tender, simple and delicious!

Pin Kentucky Derby Pie Cookies for later!

Derby Pie in December????

Yep. Going a little rogue on you today, channeling my inner Spring-Time-Churchill-Downs-Going-Self and making Kentucky Derby Pie Cookies.

Derby Pie COOKIES??

Madness, buuuut you're going to want to stay with me on this. Remember.. cookies don't require crust. If you've followed Simply Sissom for any amount of time you know that I DON"T do crust. See exhibit A and exhibit B.

When my friends at Bob's Red Mill announced that they were searching for 50 bloggers to create a cookie recipe representing their home state, well.. I'm not going to lie. I wanted it to be me. Since nothing says Kentucky like bourbon and horse racing I pitched the idea of Derby Pie Cookies. I mean, butter, chocolate, pecans, bourbon... how could they pass that up???

SPOILER ALERT... I got picked!!

I have never actually had the chance to enjoy an "official Kentucky Derby Pie" (aka.. one that was created by Kern's Kitchen in Louisville, KY (who has trademarked the term). Buuut, without a doubt, I have enjoyed LOTS of "unofficial-Derby-Pie," and NOT just in May. In Kentucky, we often get wild and crazy and enjoy this pie for occasions other than Derby. Think Thanksgiving, Christmas, Birthdays... basically any time we can come up with an excuse to make one.

I used Bob's Red Mill's Gluten Free 1-to-1 Baking Flour for these cookies because if I'm being completely honest with you... when I give my own gluten-free flour blends a shot, well.. it doesn't go well. This blend is already perfectly formulated for baked goods (AKA .. it has great texture without me purchasing specialty ingredients or looking up custom recipes). It combines brown rice flour, sweet rice flour, whole grain sorghum flour, potato starch and tapioca flour with a touch of xanthin gum. Aren't you glad you don't have to buy all that separately??!!??

Time Saving Tips and Tricks:

Prep: These cookies are simple to make, since they only require one bowl it really isn't necessary to do any prepping. It wouldn't be worth making the mess!

Make Ahead: Of course! The cookies will last 1-2 days on the counter without any change in taste and even a little longer if you store them in the refrigerator.

Freezer: Yep. Just lay them out on a baking sheet in a single layer, freeze for 2-3 hours or until frozen through and then pop them into an airtight Ziplock bag. They will keep for 2-3 months with no problems.

Kentucky Derby Pie Cookies

Author: Bailey Sissom
Prep Time: 15 mins
Cook Time: 12 mins
Total Time: 27 minutes
Yield: 20 cookies 1x

Print Recipe

Description

7-Ingredient Gluten-Free Kentucky Derby Pie Cookies are a new twist on an old Southern Classic. Tender, simple and delicious!

Ingredients

Scale

½ cup butter, unsalted
½ cup raw cane sugar
¼ cup coconut sugar
1 tsp vanilla
1 TBS bourbon
1 egg
1 ½ cups Bobs Red Mill Gluten Free Flour
2 tsp cornstarch
½ tsp baking soda
¼ tsp salt
¾ cup dark chocolate chunks
½ cup pecans, chopped

Instructions

Heat oven to 350. Microwave butter for about 30 seconds to soften (do not liquify).
Using a stand mixer or electric beaters, beat the butter with the sugars until creamy. Add vanilla, bourbon and egg. Beat on low for about 15 seconds.
Add flour, cornstarch, baking soda and salt. Mix until crumbles form. Use hands to press dough into a ball. Add the chocolate chips and pecans. Use hands to incorporate.
Bake for 10-12 minutes until cookies are puffy and starting to turn golden.
Cool on baking rack for 10-15 minutes before serving.

Helpful Hints:

This recipe was sponsored by my friends at Bob's Red Mill. Guess what???? They gave me a coupon to pass onto you! Click HERE to grab it. You can also check out all 50 cookies recipes on the United States of Cookies Website.
When I purchase chocolate I always try to select a version that is at least 70% cacao. This can be tough to find in a "chip" version. I often buy a bar and then use a meat mallet to break it up into chunks.
Raw Turbinado Cane Sugar is less processed than brown and granulated sugar. It has a light caramel flavor that is really tasty in cookies!

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