These chewy paleo maple pecan cookies are the best maple cookies you’ll ever eat, and I will go on the record saying that. To get the perfect cooking texture, you’ll be using a combination of coconut sugar and maple syrup, a tip I learned so many years ago from NYT Cooking. Each cookie is then topped with an easy maple glaze that takes them to a whole new level! They’re also paleo, gluten free, grain free, and refined sugar free. Winning!
The thing that I love the most about this recipe, is its simplicity. You can make them in one bowl, which is awesome because I don’t know about you, but I hate dirtying a million dishes. Here’s what you need:
Almond flour: this recipe has only been tested with almond flour because that’s what I had on hand and needed to use up!
Coconut oil: you can use coconut oil, butter, or ghee in this recipe
Maple syrup: people always ask me the difference between Grade A and Grade B maple syrup, and for all my recipes, it honestly doesn’t matter! But if you have both, then go with the Grade B. Grade B maple syrup is produced late in the season, and has a darker, grittier color, thicker viscosity, more robust maple flavor and more minerals. So as you can see, since we are maple maple cookies, where we want that yummy maple taste, I’d go for the Grade B, but ONLY IF YOU HAVE IT!!! Use what you have!
Coconut sugar: like I mentioned above, I love combining the liquid sweetener (maple syrup) with a granulated sugar like coconut sugar, to produce the most amazing chewy consistency in the cookie. Another option is to use maple sugar, which would give it the best maple taste, but I find it to be difficult to find and more expensive than coconut sugar.
Vanilla extract: because you need vanilla.
Baking powder: because you want your cookies to rise.
Pecans: there is something about maple cookies and pecans that just go together so well. But if you don’t feel like adding any pecans, just leave them out all together. You can also substitute for a different nut, if you prefer!
Powdered Sugar: this ingredient is for the maple glaze. For me, the glaze is the best part of this cookie. You know that moment when you bite into a cookie that has a maple glaze topping?!? It is unreal!
Ok, so let’s chat about proper storage for these babies!! You can leave them out on the countertop for a few days, but just like I recommend with all my recipes, to maintain their freshness longer, store them in a glass container in the refrigerator. If you do that, they will last for up to one week. You can also freeze them if you choose, and then thaw when ready to enjoy them!
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!