Maple Pecan Cookies
Soft, chewy, maple pecan cookies with crisp edges, warm maple flavor, and a simple glaze. Quick to make, no chilling needed, and perfect for any time of year!
Servings: 20 cookies
Calories: 140kcal
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.
Nutrition
Serving: 1 Serving | Calories: 140kcal | Carbohydrates: 19g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 12mg | Sodium: 96mg | Potassium: 48mg | Fiber: 1g | Sugar: 10g | Vitamin A: 145IU | Vitamin C: 0.02mg | Calcium: 12mg | Iron: 1mg