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 ¼ cup cup almond flour
- ⅓ cup cup coconut oil, melted
- ⅓ cup maple syrup
- ¼ cup coconut sugar
- 1 egg
- 1 tsp vanilla extract
- 1 tsp baking powder
- ½ cup chopped pecans
- ¼ tsp sea salt
Maple Glaze
- 1 cup powdered sugar
- ½ 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!
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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