These Maple Pecan Cookies are the perfect cookies to help with the transition from fall to winter. They're full of maple flavors, easy to make, and super healthy! This recipe is perfect for vegans and non vegans alike!
Ingredients For These Maple Pecan Cookies:
- Gluten-Free Flour - Any 1 : 1 gluten-free flour blend will work for this recipe. However it's extra important to look at the label. Many gluten-free flour blends are made with highly processed, and bleached flours that lack any significant nutritional value. However there are some (like the one I linked) that are made with real plant based ingredients.
- Maple Syrup - Of course these Maple Pecan Cookies had to feature pure maple syrup! Although it is usually not best practice to use liquid sweeteners in cookies, maple syrup comes in clutch to add sweetness, moistness, and flavor to these cookies.
- Maple Crystals - If you've never used maple crystals in baking, oh boy are you missing out! Maple crystals are my absolute favorite natural sweetener, because they are a 1 : 1 sugar substitute, have a low glycemic index, and taste incredible. I always get mine in bulk from Wilderness Poets (my code: "VEGAN10" gets you $10 off your purchase too!).
- Coconut Butter - It is especially important that you use the proper type of coconut butter for these cookies. Coconut butter can be a bit tricky, because the texture changes with the temperature. For cookies you want to make sure that the coconut butter is runny and not dry. If the coconut butter is too dry (aka a solid and not a liquid when warm), you'll want to add about 1-2 tablespoons of cold pressed coconut oil to the mixture and mix it until it's smooth.
- Baking Soda - No cookie recipe is complete without baking soda! Baking soda helps the cookies to spread and bake evenly.
- Vanilla Extract - Nothing ties flavors together as well vanilla extract. I always recommend using Mexican Vanilla, because it has a much deeper and stronger flavor.
- Pecans - I recommend using chopped pecans. I like to buy whole pecans and then roughly chop them myself so that there is a variety of pecan sizes in the mix.
- Flax Eggs - Making a flax egg is one of the easiest things to do in vegan baking. All you have to do is combine 1 tablespoon of ground flax seed with 3 tablespoons of water. Mix, and set aside for 10 minutes. After the 10 minutes you should have a gooey mixture that resembles an egg. Use flax eggs in the place of eggs in any vegan baking recipe.
How To Make These Maple Pecan Cookies:
These Maple Pecan Cookies are super easy to make. All you need is a large bowl, a small bowl, a spoon/mixing utensil, and a baking sheet.
Begin by making the flax egg if you have not already done so.
While the oven is preheating, add the gluten-free flour, maple crystals, and baking soda together in a large bowl. Mix until evenly combined.
Add the vanilla extract, coconut butter, flax eggs, and maple syrup. Mix until a dough has formed. Add the pecans and continue to mix. Cover and place in the fridge to chill for 20 minutes.
While the dough is chilling, preheat the oven to 350. Scoop out 2 inch scoops of the cookie dough and place on the baking sheet. Place in the oven to bake for 12-15 minutes, or until golden brown on top. Allow to cool for 15 minutes and enjoy!
Frequently Asked Questions:
What Are Maple Crystals?
Maple Crystals are one of my absolute favorite plant based sweeteners. They are absolutely incredible. They work as a 1 :1 substance for cane sugar, however they are sweeter than cane sugar, high in antioxidants, and they are low glycemic.
Maple crystals come from tree sap just like maple syrup. However the water has been removed, which leaves behind the delicious crystals. If you've been struggling to find the perfect whole foods plant based sugar substitute, maple crystals are for you!
I always get mine from Wilderness Poets. As always my code: "VEGAN10" gets you $10 off your purchase!
What's The Best Gluten-Free Flour For Cookies?
There are so many gluten-free flour blends out there, and I honestly really like a lot of them. However I have quickly learned that they do not all work the same when baking (especially when baking something as finicky as cookies).
There are a couple things I suggest you look out for when choosing a gluten-free flour to bake with. First, make sure that it contains real flours and not just starches. A lot of blends are full of starches, and are therefore significantly less healthy. Always look for whole foods plant based ingredients.
Although it is important to look for whole foods plant based flours, it is possible to have too much of a good thing. For example, some gluten-free flour blends contain chickpea flour which is quite bitter, and will change the flavor significantly.
Last, but not least, is to choose a brand that feels right to you. I personally think this blend works the best, however if you find one that you like, use it! All my recipes are created with you in mind, so if you find a flour that is better suited for your dietary needs, or flavor palate, use it!
How Long Do These Maple Pecan Cookies Keep?
These Maple Pecan Cookies are the perfect cookie to make during the holidays, or any time of the year. They're one of my go-to's, because vegans and non vegans alike love them! This does however create a slight problem - everyone eats them all!
To make sure the cookies last all holiday season, I like to bake multiple batches and then place some in the freezer. Then, whenever I am ready to serve, I place them on the counter to defrost for a couple hours. You can also microwave them for 30 seconds
Related Healthy Vegan Cookie Recipes:
- Vegan Eggnog Cookies
- Vegan Oatmeal Cranberry Cookies
- Pink Lemon Crinkle Cookies
- Vegan Gluten-Free Samoas
Maple Pecan Cookies
- Begin by making the flax egg if you have not already done so.
- While the oven is preheating, add the gluten-free flour, maple crystals, and baking soda together in a large bowl. Mix until evenly combined.
- Add the vanilla extract, coconut butter, flax eggs, and maple syrup. Mix until a dough has formed. Add the pecans and continue to mix. Cover and place in the fridge to chill for 20 minutes.
- While the dough is chilling, preheat the oven to 350. Scoop out 2 inch scoops of the cookie dough and place on the baking sheet. Place in the oven to bake for 12-15 minutes, or until golden brown on top.
- Allow to cool for 15 minutes and enjoy!