Chewy Paleo Maple Pecan Cookies

October 20, 2021

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!

I’m back with yet another cookie recipe, and these ones are perfect for Fall. When the weather begins to turn cold, I start craving all of my favorite fall flavors – maple and pecan included! I knew I needed to make a recipe that incorporated those flavors, without being a pecan pie (I love pecan pie, but pie is not easy to make on a whim!) so, these cookies were born. And let me tell you, I’m obsessed.

They’re soft, they’re chewy, they’re maple-y. And like I mentioned in the name, they’re also paleo friendly. You might be wondering how that is possible, and I’m right there with you. It sounds too good to be true! But this recipe is proof that you can still have desserts that are sweet and satisfying, but made with healthier ingredients that feel better for you. Whether you’re paleo or not, I know you’re going to love this recipe, and your tummy will, too!

Oh, and while we’re on the subject of “paleo” and “cookies,” I have more paleo cookie recipes that you will absolutely love! I recommend trying out my Paleo Thin Mint Fudge Cookies (for the ultimate Girl Scout’s Cookie copycat),  my Paleo Funfetti Sugar Cookies (for the kids or kids-at-heart), or my Paleo Pumpkin Snickerdoodles (for another Fall hit).

And you didn’t think I forgot about my VIRAL Life Changing Tahini Chocolate Chip Cookies, did you?! They’re also Paleo-friendly, and absolutely delicious. 

What You Need to Make these Chewy Paleo Maple Pecan Cookies

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’ll need to make them:

Almond flour: This recipe has only been tested with almond flour because that’s what I had on hand and needed to use up! You are welcome to try another flour if you’d like, but I can’t guarantee they’ll turn out the same.

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 it; vanilla extract is essential in any baked good!

Baking powder: Because you want your cookies to rise; nobody likes a flat cookie!

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!

How to Make These Chewy Paleo Maple Pecan Cookies

  1. Preheat oven to 350.
  2. Line a baking sheet with parchment paper and set aside.
  3. In a medium bowl, add the melted coconut oil, maple syrup, coconut sugar, vanilla extract, and the egg.
  4. Whisk everything together for about one minute until smooth.
  5. Next, add the almond flour, baking powder, and sea salt.
  6. Mix until just incorporated.
  7. Fold in the crushed pecans, making sure to reserve a few to sprinkle on top at the end!
  8. Bake for 10-11 minutes.
  9. emove from the oven and let cool completely – you want them to be cool before frosting them!
  10. To make the glaze, just add the glaze ingredients to a bowl and mix together until there are no clumps.
  11. Use a small spoon and drizzle about 1 teaspoon of glaze onto each cookie.
  12. Sprinkle extra chopped pecans on top, if desired.
  13. Eat and enjoy!

How to Store Chewy Paleo Maple Pecan Cookies

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!

If you make this recipe, please be sure to leave a review and rating below! And, since I practically live on Instagram, be sure to tag me in your creations so that I can repost them! xx

Dairy Free/gluten-free/Paleo/Refined Sugar Free

Chewy Paleo Maple Pecan Cookies

Author: Nicole Modic of @KALEJUNKIE

Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
SERVES 16 cookies
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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!

Ingredients

Cookies Base

  • 2 1/4 cup cup almond flour
  • 1/3 cup cup coconut oil, melted
  • 1/3 cup maple syrup
  • 1/4 cup coconut sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1/2 cup chopped pecans
  • 1/4 tsp sea salt

Maple Glaze

  • 1 cup powdered sugar
  • 1/2 tsp vanilla extract
  • 1 tsp maple syrup
  • 2 tbsp almond milk

Instructions

  • Preheat oven to 350.
  • Line a baking sheet with parchment paper and set aside.
  • In a medium bowl, add the melted coconut oil, maple syrup, coconut sugar, vanilla extract, and the egg.
  • Whisk everything together for about one minute until smooth.
  • Next, add the almond flour, baking powder, and sea salt.
  • Mix until just incorporated.
  • Fold in the crushed pecans, making sure to reserve a few to sprinkle on top at the end!
  • Bake for 10-11 minutes.
  • Remove from the oven and let cool completely - you want them to be cool before frosting them!
  • To make the glaze, just add the glaze ingredients to a bowl and mix together until there are no clumps.
  • Use a small spoon and drizzle about 1 teaspoon of glaze onto each cookie.
  • Sprinkle extra chopped pecans on top, if desired.
  • Eat and enjoy!

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I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!

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