Is anyone else tired of pumpkin spice everything when it comes to fall flavors? This year, I’m all about maple — in my lattes, breads, and cookies! My family and friends have been all about these Maple Pecan Cookies, so I had to break my blog silence and post this recipe for you guys to try. These might be my new favorite cookies!
A few weeks ago, I was looking at Pinterest for another recipe, and I stumbled across a non-vegan maple pecan cookie recipe on Sally’s Baking Addiction. I realized I’d never made a maple-flavored cookie, so I set to work making a vegan version! My first attempt was without maple extract in the glaze because it’s hard to find. Those were good enough to serve to company, but weren’t as good as the batch I made after my Amazon order of pure maple extract arrived. I highly recommend acquiring maple extract for the glaze — it’s totally worth it!
These maple pecan cookies are dense and chewy like typical chocolate chip cookies. They taste like pecan pie with a maple twist. I like that the cookies themselves are a little salty and not too sweet, then are complemented by the sweet glaze. Honestly, it’s the perfect cookie (unless you’re one of those chocolate-is-required people)!
- 2⅓ cup AP flour
- 1 tsp. baking soda
- ½ tsp. salt
- ½ cup refined coconut oil
- 1 cup brown sugar or coconut sugar
- 1 flax egg (1 Tbs. milled flax + 3 Tbs. warm water, allowed to set 5 mins)
- ⅓ cup pure maple syrup
- 1 tsp. vanilla extract
- 1-2 Tbs. nondairy milk
- ½ cup chopped pecans
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- Maple Glaze:
- 2 Tbs. melted refined coconut oil
- ½ cup pure maple syrup
- Pinch salt
- ½ tsp. pure maple extract
- 1 cup confectioners sugar
- Preheat oven to 350 degrees F and line a large baking sheet with parchment.
- Whisk together the flour, baking soda, and salt, and set aside.
- Using an electric mixer, cream together the coconut oil and sugar. Add in the flax egg, maple syrup, and vanilla extract and beat until creamy.
- Add the flour mixture to the wet ingredients and combine to form a dough. If the dough is crumbly, add milk one Tablespoon at a time until desired texture is reached. Fold in the chopped pecans.
- Scoop 2-Tbs. balls of dough onto the baking pan 2 inches apart, slightly pressing down on each ball with your fingers so the tops aren't rounded.
- Bake cookies 13-15 mins, until bottom edges are slightly golden. Allow to cool on the pan 10 mins, then transfer to a cooling rack to cool completely before glazing.
- While the cookies are cooling, whisk together the glaze ingredients. Add more powdered sugar to reach the desired consistency (aim for a thick drizzle).
- Place wax or parchment paper under the cooling rack and drizzle the maple glaze over each cookie. Allow about 30 mins for the glaze to set before transferring cookies to an air-tight container. They should keep in this container at room temperature up to 5 days.
Be sure to save the recipe for these maple pecan cookies, because you’ll want to make them over and over! My whole family loves them!
♥ ♥ ♥
Also try my Oatmeal Pumpkin Spice Latte Cookies!
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