Maple Pecan Cookies with Chocolate Glaze
Recipe Key
You will love these wonderfully soft and chewy maple pecan cookies full of crunchy pecans and dipped in chocolate. They are surprisingly easy to make, no mixer required. Everyone will love them and they’re grain free, gluten free and refined sugar free with dairy free options. Perfect for holiday baking.
These cookies taste sooo.. good. The edges are slightly crisp while the middles are soft and chewy. The maple syrup and maple sugar give them a rich, caramel maple flavor and the pecans add just the right amount of crunch.
Why I Love These Cookies
- Rich maple flavor
- Soft and chewy with a little crunch
- Easy to make
- Delicious chocolate glaze
- Gluten free, grain free, paleo
- Diary free option
Ingredients and Substitutions
- grass fed butter – ghee, or coconut oil (dairy free) can be substituted
- pure maple syrup
- 1/2 cup pure maple sugar or coconut sugar – coconut sugar will make the cookies darker and have less maple flavor but will still be good
- pure vanilla extract
- pastured egg
- pecans – walnuts can be substituted
- blanched almond flour
- baking soda
- sea salt
Chocolate Glaze
- chocolate chips, dark chocolate or semi-sweet
- coconut oil
How To Make Maple Pecan Cookies
Once your ingredients are assembled and your kitchen is all warmed up with the holiday spirit it’s cookie-baking time. It’s a time of pure pleasure. There is so much joy in making cookies.
- Make your dough. Measure the almond flour, baking soda and salt in a medium bowl, set aside. In a large bowl, mix together the egg, melted butter, maple syrup, maple sugar and vanilla. Add your dry ingredients and mix until you have a soft dough. Chill for 20 minutes.
- Scoop and bake. Using a medium cookie scoop (1 ½ tablespoons), or tablespoon, scoop a ball and place onto the prepared baking sheet. Wet your fingers with a little water and very gently press down on the top of each mound to flatten the cookies so they are 1 ¾-2” wide. Tuck in any stray edges to get a nice round cookie. Bake 12-15 minutes or until golden brown
- Chocolate glaze. In a small pan, gently melt the coconut oil and chocolate. Pour the chocolate into a small bowl to make it easy to dip. Dip one side of each cookie into the melted chocolate, place back on the parchment to set.
NOTE: The cookies are great even without the chocolate glaze, it makes them amazing but it’s optional.
There’s just something so special about cookies, especially with a little chocolate. So fill your cookie jars, and gift boxes with these incredibly delicious Maple Pecan Cookies with Chocolate Glaze. Leave them out for for Santa and enjoy the magic.
We hope your holidays are filled with all the great things like fun, family, friends and cookies.
Frequently Asked Questions
Store these cookies in a sealed container at room temp for 3-5 days (but they probably won’t last that long in your house).
Yes! You can bake them and freeze any leftovers in an air-tight container. But I prefer to freeze the dough, defrost it and then bake the cookies.
It’s because the dough got warmer. Chilled dough spreads less. It’s best to put the batter back into the refrigerator if you’re not baking them immediately.
If you like this recipe, try these other magical holiday gluten free cookies:
- Linzer Cookies
- Healthy Homemade Oreos
- Soft and Chewy Paleo Chocolate Chip Cookies
- Ginger Sandwich Cookies
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PrintMaple Pecan Cookies with Chocolate Glaze
You will love these wonderfully soft and chewy maple pecan cookies full of crunchy pecans and dipped in chocolate.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 24 cookies 1x
- Category: Dessert, Snack
- Method: Bake
- Cuisine: Paleo, Vegetarian, Gluten Free, Grain Free, Dairy Free Option
Ingredients
Pecan Cookie Dough:
- 1/4 cup butter, ghee, or coconut oil, melted (56 grams)
- 2 cups blanched almond flour (224 grams)
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 large egg at room temperature
- 1/4 cup pure maple syrup
- 1/2 cup pure maple sugar or coconut sugar ((96 grams)*
- 1 teaspoon pure vanilla extract
- 1 cup chopped pecans
Chocolate Glaze:
- 1/2 teaspoon, coconut oil, ghee or butter (I use coconut oil here)
- 3/4 cup dark chocolate chips
Instructions
- Line 2 baking sheets with parchment paper. If you only have one, do the cookies in batches.
- In a small pan, melt the butter, ghee or coconut oil. Set aside.
- In a medium bowl, combine the almond flour, baking soda, and salt. Set aside.
- In a large bowl, whisk together the egg, melted butter ghee or coconut oil with the maple syrup, maple sugar, and vanilla, until smooth.
- Add the almond flour mixture and mix using a fork and silicone spatula until a sticky dough forms, then stir in the chopped pecans.
- Chill the dough in the refrigerator for 20 minutes
- Preheat your oven to 350° F.
- Using a medium cookie scoop (1 ½ tablespoons), or tablespoon, scoop a ball and place onto the prepared baking sheet 2” apart.*
- Wet your fingers with a little water and very gently press down on the top of each mound to flatten the cookies so they are 1 ¾-2” wide. Tuck in any stray edges to get a nice round cookie.
- Bake in the preheated oven for 12-15 minutes or until golden brown. Remove from the oven and allow cookies to cool on the baking sheet for 10 minutes, then carefully transfer to wire racks to cool completely. If the cookies stick to the parchment a little use a spatula to get them up.
- Prepare the chocolate glaze. In a small pan, gently melt the coconut oil and chocolate together on very low heat.* Once it begins to melt remove from the heat and stir until totally melted. Pour the chocolate into a small bowl to make it easy to dip.
- Dip one side of each cookie into the melted chocolate, run the edge of the cookie along the side of the bowl to remove excess drips, set back on the parchment to set.
- Store the cookies at room temperature, loosely covered for up to two days, or keep in a sealed container in the refrigerator for longer. Enjoy!
Notes
Coconut sugar will make the cookies darker. I use maple sugar, it gives more maple flavor but either one is good.
I recommend using a kitchen scale to measure the flour, it’s more accurate. But if you’re measuring flour without a scale, scoop the measuring cups into the flour bag or canister and level them off.
If baking the cookies in batches return the dough to the refrigerator. If it’s too warm the cookies spread too much.
If you want to melt the chocolate in a microwave, use a microwavable bowl to melt the chocolate chips and coconut oil in the microwave on high for 30 second increments, stirring in between until melted.