This old fashioned maple pecan cookie recipe is a winner! It is sooooo good with its soft and chewy texture. The glazed pecans are the perfect topper for this yummy cookie. Absolute perfection for a Whole Food Plant Based tasty treat!
- 2 ½ cups almond flour, lightly packed
- ½ cup + 1 Tablespoon 100% pure maple syrup
- ½ teaspoon baking powder
- 1/8 teaspoon baking soda
- 1 ½ teaspoons cinnamon
- pinch of sea salt
Glazed Pecans Ingredients
- 30 pecans halves (select pretty, undamaged ones)
- 1 teaspoon 100% pure maple syrup
- Preheat the oven to 325 degrees F.
- In a medium sized mixing bowl, add all the dry ingredients, almond flour, baking powder, baking soda, cinnamon, and sea salt. Stir the dry ingredients to combine.
- Slowly add the maple syrup while stirring to combine.
- Place your hands in the bowl and form the dough into a ball, then place the ball onto a sheet of plastic wrap and cover.
- Place the plastic wrapped dough into the freezer for 25 minutes.
- After 25 minutes has expired, remove the chilled dough. Using a small cookie scoop (holds approx. 2 teaspoons of cookie dough and yields a 2-inch cookie) scoop some cookie dough into the cookie scoop.
- Roll the scooped cookie dough into a ball and place on a large parchment paper lined cookie sheet. Continue until all the cookie dough has been shaped into balls.
- Using slightly dampened fingers, press each cookie down into a round slightly flattened disk. The cookies should have some room between them, but they do not expand much.
- Then place some plastic wrap over the flat end of a small juice glass or similarly small glass, then further flatten each cookie down to approx. ¼ inches. The cookies are slightly sticky and the plastic wrap preserves the shape of the cookie without sticking.
- Place the cookie sheet into the oven and bake for 13 minutes.
- After 13 minutes, remove the baking sheet and allow the cookies to cool on the baking sheet. Do not remove them yet.
- Now make the glazed pecans. Add 30 pretty, undamaged pecan halves into a nonstick skillet and heat them over medium heat for 4 to 5 minutes.
- Cover a plate with plastic wrap. Set aside.
- Move all the pecans to the center of the skillet. Then drizzle 1 teaspoon of maple syrup over the pecans. The maple syrup should sizzle and bubble up as it hits the skillet.
- Move the pecans away from the center of the skillet as we do not want them to stick together. Gently move the pecans gently around the skillet to coat them with the maple syrup. Make sure all sides are coated. Add a tiny more maple syrup if needed.
- Carefully remove the pecans onto the plastic wrap coated plate, separating them so they don’t stick to each other.
- Take each individual glazed pecan (while it is still warm and sticky) and press it firmly into the center of each cookie. Press just hard enough to make it stick firmly to the cookie.
- Continue until all of the cookies have a beautiful glazed pecan in the center.
- Yields 24-26 two-inch cookies.
* Plastic Wrap Juice Jar: The cookie dough is somewhat sticky. Covering a small juice jar or similar jar in plastic wrap will prevent the cookie from sticking to your hands.
*30 pecan halves: The reason we use 30 pecan halves vs the exact amount of cookies is because sometimes the pecan halves become stuck to each other and get damaged. We like to have a few extra just in case this happens. The left overs can be consumed as a delicious treat.
*Plastic Wrap covered plate: The reason we cover a plate with plastic wrap is because the glazed pecans are sticky, and you want them to be sticky so they adhere to the cookie. By using plastic wrap, you can place the warm pecans onto a plate without them sticking to the plate.
*Cookie Sheet: We have found that an insulated cookie sheet works best; however, any baking sheet will work equally well. An insulated cookie sheet protects the bottom of the cookies from becoming overly brown.
*Small Cookie Scoop: We love cookie scoops as it allows us to make uniform cookie sizes; however, using a spoon will work equally well.