As you bite into the maple pecan cookies, you move through three stages of heaven: from crispy edges to a crunchy middle to an unbelievably chewy center. The cookies, packed with the nutty savors of oats and pecans, and sweetness from maple syrup flowing through them that seem to deepen the spectrum of flavors.
Glazed with more maple, the cookies are easy to make and barely take any time since you don’t have to chill the dough. So, between you and a feast for your senses, there is zilch effort!
How to make maple pecan cookies?
- Begin by stirring our dry ingredients together: all-purpose flour, baking soda, and oat flour. I used store-bought, but it’s no trouble to make at home. Simply pulse your oats in a coffee grinder or food processor till they take on a rough, powder consistency.
- Beat butter with raw sugar until it's light and fluffy. Add maple syrup and vanilla extract to this.
- Fold the dry ingredients into the wet.
- Using your spatula, mix in the chopped pecans. You may need to get your hands in there if the batter is too stiff.
- On your parchment or Silpat-lined baking tray, drop mounds of the batter and then bake for 12 to 14 minutes.
Add the finishing touches to maple pecan cookies
Once cooled, the pecan cookies are ready to eat. Pour yourself a hot cup of tea or coffee and enjoy these crunchy, tenderized cookies that dissolve in your mouth. I decided to go for the whole shebang because ‘tis the season, and I never miss an opportunity to bring some holiday cheer.
I drizzled them with maple glaze to make my cookies look like little snowdrops of delicious wonder. To make the glaze, whisk together the icing sugar, milk, and maple syrup, then pour over the pecan cookies. Scatter a handful of chopped pecans on top. This is an optional step, so feel free to skip it.
Tips for baking the best butter pecan cookies
- Make sure your butter is softened. Bring it to room temperature ahead of baking the cookies. It’s the only advanced step you’ll need to take. The rest is a piece of a cakewalk.
- These cookies bake fast. Keep an eye after the 12-minute mark. When they’re pale golden on top and very nicely browned on the bottom (but not too much), 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, scatter the chopped nuts immediately before the glaze sets. This will help the pecans stick to the cookies.
Sugar: Using raw sugar is a personal preference. Plain old regular sugar will work just as well here.
Maple syrup: Don’t have maple syrup? Use honey instead. The cookies will still have that warm sweetness that compliments the nutty flavor.
Pecans: Don’t give this recipe a miss just because you don’t have pecans handy. Use walnuts or almonds as an alternative, and you’ll get the same texture and crunch. Love a tang to your cookies? Add blackberries to the batter.
How to make crispy butter pecan cookies?
The cookies don’t spread much as they bake, lending them a crunchy texture that’s scrumptiously chewy inside. To make crispier cookies, flatten the cookie dough a bit before you bake them.
If you enjoy domed, soft, and pudgy cookies rather than those with crispy edges, bake them for less time.
How to make these cookies vegan ?
The recipe is already eggless. You can easily veganize it by using plant-based butter or coconut oil. Again, make sure they are softened.
How to store the cookies?
The cookies are perfect for holiday gifting—not because they look so festive, but because they keep well in a tin. Store them in an airtight container, and they’ll last longer. That is if they’re not gobbled up first.
Why should you try these maple pecan cookies?
A universal favorite
Pretty as a snowdrop
Crumbly, sweet, nutty delight
The perfect blend of sugar, butter, and maple-hinted butter
Maple Pecan Cookies
- 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 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
- 1/3 cup Icing sugar
- 1 tbsp Maple syrup
- 1/2 tbsp Almond milk
- Preheat your oven to 180C. Line a baking tray with Silpat or parchment paper.
- Combine the flours, baking soda, and salt ( if using) in a bowl.
- In a separate bowl, beat together the butter and raw sugar until light and fluffy.
- Add in the maple syrup and vanilla extract. Beat well.
- 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.
- Scoop out the dough onto the prepared tray, using a tablespoon or a cookie scoop.
- Bake at 180C 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!
- Combine the three ingredients in a small bowl, whisk well until a thick, smooth glaze is formed.
- Add more icing sugar if the glaze is too runny. Stir in more maple syrup if its too thick.