These maple pecan cookies are crisp on the edges, soft and chewy in the center, and full of cozy maple flavor! Each cookie is dotted with crunchy pecans and topped with maple glaze that instantly makes them festive and special. The perfect Holiday cookies!
The dough for these oatmeal pecan cookies comes together with basic pantry ingredients and needs no chilling time, so you can bake a batch in minutes! Oat flour gives the cookies a lovely, tender texture, while the maple syrup adds a deep, warm sweetness that goes so well with toasted pecans.
They are perfect for tea time, Holiday gifting, or whenever you want an easy cookie that tastes and looks impressive without any extra effort!
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Why You’ll Love This Recipe
✨ They bake up really fast because you don’t have to chill the cookie dough. The dough comes together so easily! Ideal for quick bakes and last-minute cravings.
✨ The recipe is totally customizable. Swap pecans for almonds, walnuts, or even dried fruit. Add chocolate chips or freeze-dried berries if you’re feeling fancy.
✨ Full of wonderful textures and flavors - crispy and chewy! Sweetness from maple syrup complements the toasty pecans and hearty oats beautifully.
✨ If you’re looking for a cozy, easy maple pecan cookies recipe to carry you through fall, the holidays, or just a random Wednesday, this is it. Truly.
✨They’re perfect for holiday gifting. The cookies stay fresh, look festive, and stack beautifully in cookie boxes along with Christmas wreath sugar cookies and Christmas spritz cookies!
Recipe Ingredients
Flour: All-purpose flour is the base of the cookies. I also added oat flour. You can use store-bought or just grind some oats in your coffee blender at home! With any leftover oat flour, try my recipe for cranberry oatmeal cookies.
Sugar: I prefer raw sugar (for the caramel notes), but regular white sugar works just as well.
Maple syrup is the star of the show! It gives these maple and pecan cookies their warm sweetness. Avoid "pancake syrups" and go for pure maple syrup.
Butter: Use soft, not melted, so the cookies stay thick and chewy. If using unsalted butter, add a pinch of salt.
Pecans are the reason these cookies sing! But don’t skip this recipe if you don’t have pecans. Walnuts, almonds, or even pistachios work great. Got leftover pecans? Make bite-sized pecan tassies.
Vanilla extract brings a little warmth that ties all the flavors together. Use store-bought or homemade vanilla extract.
See the recipe card for full information on ingredients and quantities.
How To Make Maple Pecan Cookies
Step 1: Whisk together all-purpose flour, oat flour, and baking soda.
Step 2: Beat softened butter and raw sugar until light and fluffy.
Step 3: Add maple syrup and homemade vanilla extract until glossy and smooth.
Step 4: Fold the dry ingredients into the wet.
Step 5: Stir in chopped pecans.
Step 6: Drop spoonfuls onto a lined tray and bake 12–14 minutes.
Step 7: Let them cool. Then glaze, top with chopped nuts, and serve!
Top Tips
- Use room-temperature butter. Melted butter makes for thin cookies that spread while baking.
- Watch the maple syrup and pecan cookies closely after 12 minutes. These babies go from golden to too golden fast. When they’re pale golden on top and very nicely browned on the bottom, take them out.
- Right out of the oven, the pecan cookies are soft and chewy. Don’t worry. They’ll harden as they cool.
- If you opt for the maple glaze and pecan garnish, work fast. Scatter the chopped nuts immediately so they stick.
How To Serve
Once cooled, these maple pecan cookies are ready to shine. Pour yourself a hot cup of tea or coffee and enjoy. I decided to go for some holiday sparkle and drizzled them with maple glaze (whisk icing sugar + maple syrup + a splash of milk).
You can even add a pinch of flaky sea salt! It really enhances the flavors.
Recipe FAQs
To make crispier maple and pecan cookies, flatten the cookie dough before baking, and bake for longer, like I did with my chocolate gingerbread cookies. If you enjoy domed, soft, and cakey cookies, bake on the shorter side—11–12 minutes.
Use plant-based butter or coconut oil instead of butter to make vegan maple pecan cookies.
Store in an airtight container at room temperature for up to 5–6 days. You can also freeze the unbaked cookie dough for up to 1 month. Baked (unglazed) cookies also freeze well.
📖 Recipe
Maple Pecan Cookies
Ingredients
- 1 cup All-purpose flour
- 1 cup Oat flour I simply ground up oats in my food processor
- 1/2 tsp Baking soda
- 1/4 tsp Salt, if using unsalted butter
- 1/2 cup Butter, softened I used salted butter
- 1/2 cup Raw sugar
- 3 tbsp Maple syrup
- 1 tsp Vanilla extract
- 1/3 cup Pecans, chopped Plus, extra for topping
Maple Glaze
- 1/3 cup Icing sugar
- 1 tbsp Maple syrup
- 1/2 tbsp Almond milk
Instructions
- Preheat your oven to 180 C / 350 F. Line a baking tray with Silpat or parchment paper.
- Combine the flours, baking soda, and salt ( if using) in a bowl.1 cup All-purpose flour, 1 cup Oat flour, 1/2 tsp Baking soda
- In a separate bowl, beat together the butter and raw sugar until light and fluffy.1/2 cup Butter, 1/2 cup Raw sugar
- Add in the maple syrup and vanilla extract. Beat well.3 tbsp Maple syrup, 1 tsp Vanilla extract
- Mix in the dry ingredients using a spatula, until a stiff dough is formed.
- Fold in the pecans. You may need to use your hands to ensure the pecans are distributed evenly in the dough.1/3 cup Pecans, chopped
- Scoop out the dough onto the prepared tray, using a tablespoon or a cookie scoop.
- Bake at 180 C / 350 F for 12-14 minutes, until the cookies are slightly firm to touch and golden brown.
- Transfer to a cooling rack to cool completely.
- Drizzle the glaze over each cookie and immediately sprinkle the chopped pecans. Let the glaze set for 5 minutes before serving. Enjoy!
Maple Glaze
- Combine the three ingredients in a small bowl, whisk well until a thick, smooth glaze is formed.1/3 cup Icing sugar, 1 tbsp Maple syrup, 1/2 tbsp Almond milk
- Add more icing sugar if the glaze is too runny. Stir in more maple syrup if its too thick.
Notes
- Use room-temperature butter. Melted butter makes for thin cookies that spread while baking.
- Watch the maple syrup and pecan cookies closely after 12 minutes. These babies go from golden to too golden fast. When they’re pale golden on top and very nicely browned on the bottom, take them out.
- Right out of the oven, the pecan cookies are soft and chewy. Don’t worry. They’ll harden as they cool.
- If you opt for the maple glaze and pecan garnish, work fast. Scatter the chopped nuts immediately so they stick.
RKB says
If we don’t have oats/oat flour is it ok to just use AP flour?
Natasha Minocha says
Yes, absolutely!
Lynne says
Great recipe but WAY too many ads on your page. The content was hard to follow because the ads kept popping in. I understand the need for ads but you might want to rethink how many and what kind you allow.
Natasha Minocha says
Thank you very much for your feedback and for following along, Lynne. I will definitely look into this. My apologies for any inconvenience caused. 🙏🏻